Raspberry Lemon Scones

Taste the flavours of Summer with these

delicious raspberry scones.

I found this great recipe on

bakingthegoods.com

and adapted it for my blog.

 Its better to use frozen raspberries or

place your fresh raspberries

 on a cookie sheet

 into the freezer, until frozen, 

 to prevent the raspberries 

from turning to mush and

bleeding into the dough.

Ingredients:

2 1/2 cups flour

1/2 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 large lemon-zested and juiced

1/2 cup butter, cold and cut in pieces

1/2 cup buttermilk or heavy cream

2 large eggs-at room temperature

1 1/2 tsp vanilla extract

1 cup fresh or frozen raspberries

In a large bowl,

whisk the flour, sugar, baking powder,

 salt and lemon zest together.

Cut in the butter

In another bowl or large measuring cup,

mix the milk, eggs, vanilla and

 2 tbsp of the lemon juice together.

(reserve the rest of the juice for the icing)

Add 2/3 of the egg mixture to the dry ingredients. 

Gently mix the dough just until it comes together

 before adding remaining milk mixture.

 Scrape the dough from the sides and bottom

 of the bowl using a spatula and 

add all the egg mixture.

 mix again to incorporate any floury scraps.

 Do not over mix.

Add the frozen raspberries as gently as possible,

then use a spatula to carefully 

fold them into the dough.

Turn the dough out onto a lightly floured surface.

Gather and pat a few times to 

get the dough to come together.

Don't knead the dough.

Gently form dough into one 7-8" disk for a larger scones or

two 3-4" disks for a smaller scones about 1 inch thick.

(Optional) Freeze the dough disks before slicing,

 I find it easier to slice. 

Transfer the disks to a parchment lined

 baking sheet and place in the freezer, about 20 minutes.

Then use a sharp knife to cut each

disk into pie-shaped wedges and 

return to the freezer to chill more

 while the oven preheats to 

350 deg. F.  

Bake in the middle of the oven, 

30-35 minutes for large scones or

 25-30 minutes for small scones.

The scones are ready when they turn a golden brown.

Transfer to a cooling rack to prevent sogginess.

For the glaze I used 1 cup powdered icing sugar and

a few teaspoons of the left over lemon juice 

and dribbled over the scones.

Also I make 

Rhubarb Cinnamon Scones

My blog post on

How to freeze Raspberries

Thanks for your visit. 

💗💗💗

Rhubarb Lemon Scones

Rhubarb is a perennial plant,

 easy to grow,
with low maintenance.
Packed with vitamins, minerals and
organic values.

Lemon and rhubarb make a great combination.

Ingredients:

1/2 cup sugar

2 1/2 cups flour

1 tbsp baking powder

1/2 tsp salt

grated rind of a lemon.

1/2 cup unsalted cold butter

1 cup chopped rhubarb

1 egg

1/2 cup milk or buttermilk.

1 tsp vanilla extract

Preheat Oven to 375deg. F

In a large bowl, whisk together the
 sugar, flour, baking powder, and salt.

Cut in the butter until it

 resembles coarse crumbs.

Stir in the lemon rind.

I use this Ikea grater to grate

add in the rhubarb

In a small bowl,

combine the egg, milk/ buttermilk

and the vanilla.

Combine the two bowls together.
(The flour and egg mixture)


Turn out on a floured surface,

 knead a few times and shape into a circle.
Cut in 8 wedges.

Place on a parchment lined baking sheet.
(Optional) Brush the tops with milk.

Bake 375 deg. F for 25 mins, or 
just until they start to turn golden.

Cool completely.

Drizzle with lemon glaze.
3/4 cup of icing sugar/confectionery sugar
About 1/2 juice of a lemon.

I place a small baggie over a glass
and put the glaze in.

Cut a small corner out of the bag
and squeeze the glaze out onto the scones 

Delicious!!

Enjoy!

I also made Rhubarb Cinnamon Scones

Another great tasting rhubarb scone.

Thanks for your visit 

💗💗💗

Rhubarb Cinnamon Scones

Rhubarb with a touch of cinnamon, 
make these scones delicious.

This recipe makes eight large scones.
Great for breakfast, snack 
or an afternoon tea. 

Ingredients:

1/2 cup sugar

2 1/2 cups flour

1 tbsp baking powder

1/2 tsp salt

1 tsp cinnamon.

1/2 cup unsalted cold butter

1 cup chopped rhubarb

1 egg

1/2 cup milk or buttermilk.

1 tsp vanilla extract

1 tsp cinnamon

Preheat Oven to 375deg. F

In a large bowl, whisk together the
 sugar, flour, baking powder, salt and cinnamon.

Cut in the butter until it resembles coarse crumbs.

Stir in the rhubarb. 

In a small bowl, 
mix together the egg, milk, 
and vanilla

Combine the two bowls together.
(The flour and egg mixture)

Turn out on a floured surface,
 knead a few times and shape into a circle.

Cut into 8 wedges.
(nice dough)

Brush with milk

Place on a parchment lined baking sheet.

Bake 375 deg. F for 25 mins, or 
just until they start to turn golden.

Cool completely.

Drizzle some frosting over the scones.
1/2 cup icing sugar/confectionery sugar
with 1 tbsp milk.

Enjoy!!

Rhubarb is a perennial plant, easy to grow,
with low maintenance.
Packed with vitamins, minerals and
organic values.

I also made Rhubarb Lemon Scones.
Yummy also.

Thanks for your visit xo

Rhubarb Strawberry Crisp

Rhubarb and strawberries are in 

season here in Quebec.
There's no better combination.

 Together, they make  this delicious,
fast and easy dessert.

Preheat Oven to 350 deg. F.

Ingredients:

3 cups sliced rhubarb,  fresh or frozen.

2 cups sliced strawberries

3/4 cup sugar

3 tbsp cornstarch

Combine the rhubarb and strawberries together.

Mix the sugar and cornstarch together 

and toss with the rhubarb and strawberries.
Place in an 8 inch cast iron skillet or
an 8-inch square baking dish.

Topping:

1 1/4 cup quick oats

1/4 cup brown sugar

1/4 cup flour
1 tsp cinnamon

1/3 cup melted butter.

Mix the quick oats, brown sugar,
  flour and cinnamon together.

Stir in the melted butter. 

Spoon on top of the fruit mixture.

Bake 350 deg uncovered,

for 45-50 minutes.

Serve hot with ice cream. 

Delicious!!


I also made it in a square 8 inch baking dish. 

Thanks for your visit xo..