Raspberry Ginger Scones
Can you believe I’ve never had scones? Well up until few weeks ago, ever since the first time I made them I’ve already managed to bake them 3 times. They are that good! Interestingly enough we have an accomplished Scone Artist in the area and I’m really anxious to go to her shop and get her scones.
For some reason I though scones are really sweet, you know like donuts would be,( I prefer moderate sweet over super sweet). Truth couldn’t be more different. Scones are very lightly sweet, nothing overpowering like I thought. I found some basic scones recipes and I decided to spice them with with additional flavors, like candied ginger and raspberries. In order to get raspberries incorporated into the dough you have to you use frozen raspberries, fresh one wouldn’t work because they are soft. Frozen one work perfectly, they hold their shape pretty well in the folding process and once baked they create pockets of raspberry bursting flavor in the scones, it is very refreshing. Fruit can be also substituted for blueberries or other berries.
Raspberry Ginger Scones (about 9 scones)
1 cup cake flour, plus more for rolling
3/4 cup whole wheat pastry flour
1/4 cup candied ginger, diced
5tbl butter, chilled cut into small pieces
1/2tbl +1tsp baking powder
1/4cup sugar
1/2tsp salt
1/2 cup heavy cream
2 egg yolks
1tsp lemon zest
2tsp fresh lemon juice
1cup frozen raspberries
1egg white
1tbl raw sugar -to sprinkle on the top of unbaked scones(optional)
1cup frozen raspberries
- Preheat oven to 350F
- Line a baking sheet with parchment paper
- Sift together flours , add butter pieces and you can either process it in the food processor or with your fingertips, work the flour and butter, until you have small pieces of butter evenly distributed and mixture resembles coarse meal
- Add sugar, baking powder and salt and stir together
- In a small dish whisk together chilled heavy cream, egg yolks, lemon zest, lemon juice and candied ginger
- Make a well in the flour mixture and pour about half of the heavy cream mixture into the well, using rubber spatula, pull dry ingredients over wet ingredients, scrapping the bottom of the bowl to make the mixture evenly moist and incorporate dry into the wet. Add remaining heavy cream mixture and very gently work the dough until it comes together. Don’t over work the dough or if will be tough
- Turn the dough onto a floured surface and press it into a rectangle
- Sprinkle frozen raspberries on the top.
- With short side facing you, fold the rectangle into thirds, just like your would fold a letter
- Rotate dough a quarter-turn clockwise and repeat folding process 3 more times.
- If needed Use additional flour to prevent sticking
- Using your fingers gently pat the dough into a 1 1/4(about 3cm) thick rectangle
- Using a pizza cutter or a knife the dough into squares.
- Place each piece onto the prepared baking sheet about 2 inches apart.
- Lightly beat the egg white and brush the tops of the squares, sprinkle raw sugar on the top(optional)
- Bake until golden brown, about 20 minutes, rotating sheet halfway through the baking
- You can serve these warm or at room temperature
- I freeze them too, just pop them into a microwave for 20 seconds before serving or let them thaw on the counter
Hani, I've been missing you! I hope you are well! I adore scones! And ginger? I had a hard time not eating the ginger you sent me like candy. The are gorgeous and I cannot wait to try them 🙂