I am not much of a baker, but some mornings I just can't help myself. This morning we had Raspberry and cream scones with Maple Glaze. And I am not certain but it may be one of the best things to come out of our kitchen. Maybe because I made the recipe up, or maybe because I just love raspberries.
i l,ike sconesds! ( Alex typed that last line, he wanted to "bwog", so I told him what letters to push.)
Scone Ingredients:
1 large egg
1/2 cup heavy cream
1 2/3 cups all-purpose flour
1 1/3 cups old fashioned oats
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
1/2 to 3/4 cup fresh or frozen raspberries
10 tablespoons cold unsalted butter, grated on a box grater or cut into small pieces
Glaze ingredients: (to make glaze just whisk this stuff together)
1 1/2 cups powdered sugar
1/2 cup real, pure maple syrup
Directions: Makes 12 Scones
Preheat the oven to 400 degrees F and place a rack in the center of the oven. Grease baking sheet with olive oil using a paper towel. you could also use crisco or line the pan with a silpat or parchment paper.
Stir the eggs and cream together and set aside.
Whisk together the flour, oats, sugar, baking powder, baking soda, salt, nutmeg, and cloves in a large bowl. Using a box grater, quickly grate the butter until all is shredded and add to the dry ingredients, using your fingers to quickly incorporate the butter and flour mixture. If you don’t have a box grater, you can also simply cut butter into the flour mixture using two knives, until the butter is in small pea sized chunks and evenly distributed into the flour.
Pour the egg and cream over the flour mixture and knead with your hands just until the dough comes together. It will be pretty sticky.Then gently fold in the berries.
Gather handfuls of dough and make fist sized balls. Then put them on your greased pan. Bake for 20 minutes or until their tops are golden brown and your house smells good. Move them to a rack, and drizzle glaze over the top. The hotter the scones are when you put the glaze on the thinner that the glaze will be. After you have glazed them you could sprinkle some oats over the top for a garnish.
Nutrition info: Makes 12 servings, Per serving: 354 calories, 15g total fat (43% saturated), 6g protein, 50g carbohydrate, 3g fiber, 56mg cholesterol, 316mg sodium
4 comments:
Does it have to be a fresh egg? Because I don't think I'll be getting chickens any time soon. :-)
Oh wow those look amazing. Let me know next time you make them. I want one FRESH out of the oven!
Looks delicious. You've always been the best cook.
Oh my pure goodness! Those look heavenly!! Thank you for posting the recipe, too. If Patricia says it's good, then it's INCREDIBLE. Congrats on going back to school, too! That sounds like so much fun! I love the classic picture, too. I would have to flip/curl part of my bangs up, down, and to the sides--of course fluffing them with a comb....actually, I don't even have bangs. :) The picture of Alex giving you a hug is really sweet.
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