Scone-tastic

I love scones. Not the dry coffee shop scones, but homemade scones. I've thrown together a couple of batches in the last week or two to freeze for later. One recipe is one that I'd posted previously, but without pictures, so I thought I'd post it again. The other is raspberry scone recipe from a new site that one of you sent to me (thanks, Elizabeth!).

I absolutely love both of these recipes - fantastic flavor. The Cherry White Chocolate scones will cater to those of you who love sweets. The raspberry-lemon scone will appeal to those of you who veer more towards the fruity flavors. Me? I like them both.

Cranberry White Chocolate Scones

I actually make them as Cherry White Chocolate Scones

Raspberry Mega Scones

Raspberry Mega Scone

by 101 Cookbooks

This particular scone recipe lends itself to endless combinations. I used raspberry jam here because of its color and flavor, but use whatever you have on hand. If you don't want to make the glaze, just sprinkle some coarse raw sugar over the scone before baking after brushing with a bit of cream. **UPDATE**These freeze very well. Just pull them out of the freezer the night before you want to eat them and let them thaw at room temperature overnight.

4 cups whole wheat pastry flour (or unbleached all-purpose flour)

3 tablespoons aluminum-free baking powder

1 teaspoon fine-grain sea salt

1 stick unsalted butter (4 oz), chilled and cut into 1/4-inch cubes

3/4 cup fine grain natural cane sugar or granulated sugar

1 1/4 cups half-and-half ( or you can also use heavy cream or whole milk)

1 teaspoon vanilla extract

zest of one lemon
2/3 cups raspberry preserves

Glaze:

1/2 cup powdered sugar

1 tablespoon lemon juice

zest of one lemon

Preheat oven to 375. Line a baking sheet with parchment paper or a Silpat.
Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the butter in using a knife and fork. Pulse in the sugar. Now add the half-and-half, vanilla extract, and lemon zest. Pulse (or mix until) dough just comes together - don't over mix, but if the batter is too dry add more cream a bit at a time.

Turn out onto a floured piece of parchment paper or Silpat mat, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into (roughly) a 9x9 inch square, 1/2-inch thick. You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam and fold the left side of the dough in toward the center. To discourage the dough from breaking or falling apart I fold it in by folding the Silpat in and then peeling the Silpat back afterwards. Fold the other side in using the same technique (see the photo). Slide onto prepared baking sheet. Repeat with the other piece of dough.

The two scones will fit on one baking sheet but give them a few inches between each other so they don't bake into each other. Brush with a bit of cream (optional), and bake for about 25 minutes or until golden where the scones touch the pan.

While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool. Slice into pieces as big or small as you like.
Makes two mega scones.

My notes: I used half whole wheat flour, half whole wheat pastry flour (that's just what I had). I only have "regular" baking powder and regular sugar (this particular chef cooks with a lot of natural and/or organic ingredients, but polluted ingredients work too. :) ) Please, please, please use a real lemon for your lemon juice (not the bottled stuff!). It will make a huge difference.