Sometimes, it is nice to have fresh fruit scones! While at the market last weekend, a friend of ours bought a great batch of fresh, juicy raspberries and asked me to make her scones! Of course I obliged!
She has been enjoying plenty of the chocolate variety or sweeter scones I have been making, sans nuts and so this time? She requested nuts, no chocolate and of course, ALL of her raspberries. We happened to have pecans and almonds on hand, so we made two batches, half with pecans the other half with almonds. There were plenty of nuts in each batch, but the raspberries outnumbered the nuts 2:1! It was a perfect combination!
I have been wanting to use a fruit flavored yogurt when making scones also, because I was convinced that it would bring out more of the flavor of the fruit in the scone. I was right, although the raspberry yogurt muted the natural tartness of the raspberries and made it taste somewhat flat. I think I will dress up the tops with a little crystalized ginger or chocolate chips or something to give it a little more umph! However, they were pretty tasty with a little bit of butter!
Here is a recipe, tweaked a bit for the variety we made with the nuts. If you would like another version for cranberries or blueberries or sweeter scones, look here.
- 2 C unbleached, all-purpose flour
- 1 TBSP baking powder
- 1 tsp ground cinnamon (omit for blueberry scones or any type where you don’t want the cinnamon in it)
- 6 TBSP granulated sugar
- 1/2 C (1 stick) cold, unsalted butter, cut into pieces
- 2 L eggs
- 1/4 C raspberry yogurt
- 1 1/2 tsp vanilla extract
- 2/3 C nuts of your choice
- 1 C (at least, you can pack them full of fruit if you like) raspberries
Heat the oven to 350F/180C.
In a large mixing bowl, sift the flour, baking powder and salt.
Gently mix in the sugar until combined. Knead in butter, using only your fingertips until it is well incorporated and mix until it starts to clump together to form pea size lumps.
Gently stir in the raspberries and nuts of your choice, until well distributed.
In a small bowl, whisk yogurt, 2 eggs and vanilla until combined. Sprinkle into the flour mixture and toss with fork until you get a soft, shaggy dough.
Turn the shaggy dough out onto a floured surface and gently pat and knead until it comes together, handling as little as possible – or scoop a handful out, lightly shape and place on a parchment lined baking sheet. If you are kneading it and want to shape it into triangles, form a round on a dinner plate and cut into 6-8 equal shaped triangles and place on baking sheets.
Whisk third eggs in a bowl and gently brush evenly on scones, sprinkle with sugar.
Bake for 20-25 minutes until golden brown, cool & serve.