I can barely keep track of the days now that I’m on vacation! Mondays don’t give me instant bags under my eyes anymore, and I can make comfort food all week long! For me, this is the most wonderful time of the year.
So how did you all spend your weekend? I met up with friends and family now that I am back in Vancouver. If you are following me on Instagram, you will know that I have also been ordering more desserts than I can handle.
But then again, what else is new?
Raspberries are my favourite fruit out there.
Okay, maybe not favourite fruit since there are the mangoes, papayas and pineapples that I go absolutely cray-cray for (pretend I didn’t just say that), but raspberries are hands down my favourite berry. The moment I buy myself a really good batch, I will eat the entire container in one sitting. Every. Single. Time.
So I am making scones to help my almost perfect batch last longer.
I made these scones with frozen raspberries, but you can just as easily make them with fresh raspberries. Although I would highly recommend freezing them before you add them in, just so your batter doesn’t turn completely red. Plus, it is much easier working with frozen berries.
Scones are the best because they seem bread-like without having to wait hours for them to rise and all that jazz. Which is the main reason I don’t make cinnamon rolls. Unless it is a really easy, cheating version.
And now for a bite shot. Aka: my favourite part of the food photo shoot.
Scones bursting with raspberries in every bite. The coarse sugar topping makes them wonderfully crunchy on top.
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 3/4 cup sour cream
- 1 Tbsp milk of choice
- coarse sugar
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
In a food processor, mix together the flour, sugar, baking powder, salt and butter until it resembles coarse meal.
Transfer the mixture to a large bowl. Add in the sour cream, and mix in until fully incorporated. I like using my hands to make sure it is all mixed in.
Lightly flour a large surface. Lightly flour a rolling pin and roll out the dough into an 8×10-inch rectangle. Arrange the raspberries in a single layer over the bottom two-thirds of the rectangle, and press them into the dough.
Fold the berryless third over the batter, then fold the bottom berry covered third over top. Pinch the ends to avoid berries falling out. Using a rolling pin, roll over top of the dough so that you end up with an even 1 inch block.
Cut the dough into 4 even pieces. Then, cut each piece diagonally into 2 triangles.
Place the scones on a plate, and transfer them to the freezer for around 5 minutes.
Remove the scones from the freezer and place on the prepared baking sheet. Brush a thin layer of the milk over the scones, then sprinkle the tops with the coarse sugar.
Bake in the preheated oven for 20 minutes. Remove from oven and allow them to cool on the pan for 5 minutes, then transfer to wire racks to cool completely.
Adapted from Chowhound.