I happen to love scones, although I don't bake them as often as I have in times past. (And the reason for that is purely to steer clear of the temptation they bring...) Still, whenever the opportunity for an occasional indulgence arises, like my recent Afternoon Tea fete while vacationing, I pause for the cause of scrumptious eats.
The recent Valentine's Day stirring got me to contemplating recipes that I could make with a Valentine's twist. And my beautiful copper biscuit cutters that I snagged during my travels last month, which happened to include heart-shaped ones, became just the inspiration I needed to return to the world of magnificent, homemade scones. (Heart-shaped, no less.)
I was drawn to the recipe for Raspberry Scones because, well, it included the traditional 'red-themed' accent that comes along with traditional V-day territory. (A bit corny, perhaps.) And it read like a dream--although I've only used dried fruits in my scones in the past, so kneading the fresh raspberries into the dough, without making the biggest mess ever, was a feat. The final look was a bit messier than usual, but taste trumps all, in the end.
So, if you're up for some love in the kitchen (and who isn't?), give these scones a try. They come together and bake off quickly--and the bright and gorgeous raspberry hue gives them a rustic finish that's quite beautiful, if you agree that less than perfect can still be beautiful. Finally, pair them with some delicious jam, or whipped cream, or both, for the ultimate breakfast, brunch, and tea bite.
Recipe courtesy of Martha Stewart
2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1 1/2 cups fresh raspberries (6 ounces)
Preheat oven to 400. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead three times to fold in raspberries (there may be loose pieces of dough and a stray berry or two). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature. Enjoy!