Raspberry Drop Scones and Blackberry Hand Pies

As mentioned elsewhere days without golf can be dangerous. Along with a new Pumpernickel/Rye Bread and High Hydration Honey White Bread I tried a new puff pastry to make blackberry hand pies and raspberry drop scones to freeze and thaw for breakfast.

The more important thing is I was able to try out my new hexagonal cookie cutter. I never liked the square, or triangular (folded squares) hand pies. Circular were good, but the space between the circles wasted a lot of puff pastry. The hexagonal cutter was nearly as efficient as cutting squares, but look more like round pies.

My new hexagonal cookie cutters

I used a larger cutter for the top to assure good coverage of the smaller bottom. I docked the bottom piece with a fork to manage the puff of the pastry.

The edges of the covered pies were pinched with the fork, and egg wash painted on, a steam vent cut on the top and sparkling sugar sprinkled on each pie before baking.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s