I am in love with my garden, but one of the best parts is something a lovely previous tenant planted, the tangle of raspberry bushes along the back fence. I haven't ever pruned them, but I will try this fall. Nonetheless they have finally started to ripen after a damp June and while I let the sprinkler water the garden I managed to collect about 2 cups of them! They are really tart probably because of the lack of sun, but so SO good! Since they don't last long I threw them into these really yummy scones to make them last the week.
|Raspberries being sandwhiched into the scone dough.|
They are called raspberry explosion scones because not only are raspberries mixed into the batter, but the scone dough is also rolled a bit thin so that I could sandwhich an entire layer of raspberries inside (thanks to Joy the Baker for the idea)! Its so good, and you really do get a lot of raspberry per scone bite. Although I admit they are a bit messy, still really nice warmed up for my breakfast each morning this week.
|Backyard harvest, raspberries, pak choy, kale, radishes and snap peas.|
This picture is the other nights little garden harvest. And I have been sharing with the neighbours too.
I have to say this buttermilk scone recipe is off the hook, and my addition of orange zest is great with raspberries. Next time I may add coconut.
Raspberry Explosion Scone
Adapted from Joy the Baker
makes 8 scones
3 cups all-purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
1/4 cup vegetable shortening, cold and cut into cubes (if you don’t have shortening you can certainly substitute unsalted butter)
1 egg, beaten
3/4 cup buttermilk, cold
1 teaspoon pure vanilla extract
1 cup of raspberries, rinsed
1/4 cup buttermilk, for burshing
2 tablespoons granulated sugar
1 teaspoon orange zest.
Place a rack in the center of the oven and preheat to 400 degrees F.
Mix the dry and wet ingredients together each in a different bowl. Add the wet ingredients to the dry and stir one time with a fork, then stir in a few of the raspberries. Gently knead the dough together, and turn onto a flat surface.
Roll the dough about 1/2 inch thick, brush with buttermilk, sprinkle with sugar and then spread the remaining raspberries on half of the dough. Fold the dough over, creating a raspberry sandwich of sorts. Slice into scones, and transfer to baking trays with parchment. Bake about 15 minutes.