Sunday, August 2, 2009


freshly picked wild raspberries baked into scones. how adorable am i?
i'll give you a hint: absurdly.

and in case you've never heard me say,
i'm klassy with a 'k'
cause i eat my scones with curds and whey.

...actually i gobbled them straight out of the oven, still hot. same thing, right?

see that? ^^ that's a wild raspberry bush growing by my house.

and this? this is a pile of raspberries.

and that there, is a scone.

so anyway, after a long awaited trip to a.c. moore with cousin dana, and blowing through cash like i have a job (shout-out to wendy and her coupons), i ended up with my coveted pastry blender. purchase evar. you can see it working its magic below:

it made the job super easy, but it'd also be nice if i could cut wedges like i'm not 5, and have 4 isosceles triangles and 2 equilaterals (yes, you ARE in the presence of an algebra II graduate. no pictures please).

i made one batch plain, and the other with mini chocolate chips on top, but i think i liked the plain ones better (i know, right?)

either way, i don't think these could have turned out better. freezing them before baking made them rise really high, and really, they're just too cute not to love. i mean really.

from king arthur flour

2 + 3/4 cups flour
2 eggs
2 cups of raspberries (or whatever)
1 stick of butter, cold
1/2 to 2/3 cup of milk (1/2 in humid weather, 2/3 when it's dry)
1/3 cup sugar
1 tablespoon baking powder
2 teaspoons vanilla
dash of salt

.: line a baking sheet with parchment, and lightly flour. don't preheat yet
. in a large bowl, whisk together the flour, sugar, baking powder and salt
. cut your butter into cubes, and work it into the flour with your pastry blender (or two knives). get it to a crumbly consistency, and leave small chunks of butter in it; you don't want it homogenized, but unevenly chunky
. carefully stir in your fruit, trying not to smush it all
. whisk the eggs, milk and vanilla together, and add to the flour, stirring carefully until just moistened and holds together
. turn dough onto parchment and divide in half
. round each half into a 5 or 6-inch circle, about 3/4 inch thick
. brush circles with a few teaspoons of milk, and sprinkle with sugar (if you have large-crystal sugar, now would be a sexy time to use it)
. slice each circle into 6 wedges, and carefully pull the wedges away from each other a bit, leaving 1/2 inch in between them
. preheat the oven to 425, and put the pan in the freezer for 30 minutes, uncovered (don't skip this step, it makes them rise higher)
. bake for 20 minutes, until golden brown, and serve warm :.

and there you have it. i guess there's just one thing left to say: you've just been scwnd.


  1. oooooh yummmm...those are the most visually appealing pastry delights i've laid eyes on in a while. plus your knowledge of algebra ii is seriously admirable...i mentally stumbled upon the word "isosceles" while my brain desperately tried to review basic math. 2 equal sides, no?