I’m back for now and hopefully, would stick around for a while. A lot has been happening in the background but I won’t bore you with all the details.
And nope, there’s no baby news whatsoever, we are not moving and we are doing just fine! I’ve been hammered with some of the weirdest queries from peeps on our social media accounts. No doubt, some of you were genuinely concerned. Other’s were just… How do I put it? Creepy?
Just because I don’t publish a post for a while, doesn’t mean that there’s a “bun” baking in the oven 😉
There’s raspberry almond scones to be exact. And those were deliciously baked, while I was away from blog stuff.
We had a quiet summer, a time to reflect at our lives, responsibilities and just being care-free. No deadlines or to-do list. Nothing routine.
Summers are best enjoyed, spontaneously.
Someone please push the pause button. Summer is closely coming to an end but baking with berries should not. Make these scones for your weekend brunch or just throw a fancy tea party with your gal pals.
Slater these scones with some European butter (the best butter!) and a generous smear of raspberry jam. And please oh please, wash it off with a cup of tea, because, this is how you do it.
Yields 8 large scones or 12 to 14 mini scones
Ingredients:
- 1 cup all purpose flour
- 1 cup almond flour
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1 tsp lemon zest
- 4 tbsp sugar
- 6 tbsp unsalted butter, chilled and diced
- 3/4 cup (6oz) whole milk, chilled
- 1 tsp almond extract
- 1/2 cup (4oz) fresh raspberries, halved
- 1 whole egg, beaten
Directions:
- Preheat oven to 400F. Line a large baking sheet with parchment paper. Set aside.
- Sift flours, baking powder and salt into a large bowl. Combined lemon zest and sugar, and stir it into the flour before adding chilled diced butter.
- Using a pastry cutter (of hands!), work through the flour to combine butter into flours. Work until it resemble course crumbs.
- In a cup, combine chilled milk and almond extract. Make a well in the center of the buttered flour and drizzle in whole milk.
- Using a large fork, slowly stir the milk and buttered flour to form a dough. Add fresh and halved raspberries and stir it all to combined into a dough. Do not over stir at this point. The dough will be too moist to roll out.
- If the dough does become a little too moist to roll out, wrap it with a cling wrap and stick it into the freezer for 15 minutes.
- Lightly dust the surface, rolling pin and your clean hands with some all purpose flour. Scoop out dough onto the surface and dust it with little flour. With your hands, work the dough, forming it into the desired thickness. Work fast as to avoid moistening the dough too much. Using a rolling pin, roll out a nice, even circle of desired thickness.
- With a very sharp knife, divide scones into 8 thick wedges. For the iconic scone shapes, use a round pastry cutter. Dip the cutter into some flour before cutting out the shapes. I tested this recipe with many different shapes. Pick your fav.
- Place scones onto prepared baking sheet lined with parchment. Lightly brush on some egg wash and bake scones into the preheated oven between 15 to 20 minutes.
- Remove scones from the oven and allow to cool for 10 minutes on the baking sheet, before cooling it off completely on a cooling rack.
- Best eaten right away with your favorite freshly brewed hot tea.
- Leftovers can be kept fresh for 3 days, but why?
- I’ve even froze the unused dough and it bakes very well. Just bring the dough to a temperature enough to roll out, bake and gobble!
Off to sit down and focus on my to-do list. It’s getting longer with all the neglect. Hope you are having a very happy and spontaneous summer.
What’s baking in your oven? 🙂
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i am so happy to hear everything is going well for you guys 🙂 i do miss seeing your post!! hope to read more and of course, delicious food and pictures 🙂
dixya @food, pleasure, and health recently posted..Tips to Avoid Freshman 15
Hello love,
I miss the blogosphere, interacting and blog hopping with you and everyone. Thanks for all the love and support. Truly appreciate it!
Good to know that you are doing great. And I love these gorgeous raspberry scones.
Angie@Angie’s Recipes recently posted..Green Bean Peach Salad with Pinenut and Truffle
Thanks Angie,
Hope you are doing well too 🙂
Such lovely scones! I love raspberries.
Cheers,
Rosa xo
Rosa recently posted..HOT SUMMER MAGIC
Thanks Rosa! Love scones with coffee 🙂
Kiran, glad to have you back again and you are right – where’s the pause button? BTW, these sound wonderful – love the almond flour added into them – and you are right, these would be wonderful with a cuppa tea to wash them down.
As for what’s baking in my oven – cookies currently – but maybe next raspberry almond scones! 🙂
Shashi at RunninSrilankan recently posted..Coconut Curry Stir Fry
Thanks Shashi. Missed this space of mine and you all, too much 🙂
Heyyyy Kiran. I think when we disappear time to time most people ask out of concern. I disappeared a few times and sometimes I just wasn’t into it, other times life happened. People will understand. I’m glad you’re well. And these scones look amazing! I just ate scones today. 🙂
Honey, What’s Cooking recently posted..Upscale & Delicious Mexican at Red O | Newport Beach, CA
Nisha — so true. Hugs!
hahahahaha, awesome post girl 😀
Lol!
Welcome back! I figured you were taking some well deserved time off. Anyway, wonderful scones! I love them, and haven’t made any for quite some time. But these look terrific — I should make them! Thanks so much.
John/Kitchen Riffs recently posted..Chilled Beet and Cucumber Soup
Thanks John. Don’t we all deserve to take a break, sometimes? 😉 And yes, make it soon! These scones are LIFE!
It’s great to do different things, take time for yourself. And so great to see these lovely scones…they sound so romantic to me and the presentation is lovely. : )
Thanks so much, Monica 🙂
I was away too for a short while but now back.These scones sound wonderful! Raspberry almond is such a great combination.
Balvinder recently posted..Grilled Salmon Steak
Hi Balvinder — break is also very important 🙂
These look delicious! There’s nothing better than a warm scone and a cup of tea to start the day!
Elizabeth — thank you! I love English tea time routine. So classic and chic 🙂
These turned out so nice ♥
summerdaisycottage.blogspot.com
I’m glad you tried this recipe, Summer 🙂
Gorgeous scones, I so want these for breakfast! 🙂
Thanks Laura! Me too 🙂
These sound delicious; raspberry and almond work so well together.
All That I’m Eating recently posted..Yellow Split Pea Dahl
Thanks love 🙂
Oh my these are a batch of gorgeous looking raspberry scones!
Shibi@FlavzCorner.com recently posted..Indian Style Tomato Rice
Shibi — thanks so much 🙂
We can hang on to summer for a little longer with those raspberries for sure!
Mariana recently posted..Watercolour tea towels
Summer is coming soon, I cannot wait 🙂
Absolutely stunning images. Nice recipe. Thanks for sharing…!
Cheers
Loganayaki
Loganayaki recently posted..Thinai arisi sambar sadam – famous Indian Recipes – Millet Recipes
Thank you so much, Loganayaki 🙂
I am glad to see you back, dear Kiran!
I made your lovely scones a while ago with home-grown yellow raspberries! They came out perfectly! Superb in flavor too! I have got some news! I recently published my 1st E-Book called Healthy Vegan Christmas! You can get it if you subscribe to my bog! Read all about it here: https://sophiesfoodiefiles.wordpress.com/2016/12/24/i-just-made-my-1st-e-book-called-healthy-vegan-christmas-subscribe-to-my-blog-to-get-it/
Sophie recently posted..I just made my 1st E-Book called Healthy Vegan Christmas! Subscribe to my blog to get it!
Thanks so much, Sophie & congrats on your ebook 🙂
Great idea for a late night snack. Keep up the good work!
Agness of Run Agness Run recently posted..10 Natural Ways to Beat Winter Cold
Thanks Agness 🙂
The raspberry scones look fabulous! The addition of almond flour adds a whole new level of texture and flavor to these beauties.
Thanks for sharing such lovely post. Love to see more posts like this.
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Meenakshi @ Cakes by Way2flowers