Tag Archives: scones

Fresh Raspberry and Lime Scones

The party we threw last weekend was a complete success! Minus the pop up thunderstorm and whipping winds about an hour before it was to start and the power outage that lasted a couple of hours in the beginning. We contemplated postponing it a day but in the end figured it was best to move ahead with our plans. We had spent the day before prepping most everything we could and the rest we would make due with the BBQ and stove top.
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The BBQ shrimp I wrote about last week was loved by all; actually all the food was so good that most of it went that day. There were a few ingredients that needed to be cooked up so since there were a few people here the next day so I held a small impromptu luncheon out by the grill. When you buy ingredients for a large or even small party there are always seems to be some leftover ingredients. I froze the leftover meat and we have been snacking on a few of the other leftovers but I had some fresh raspberries and a bag of limes that I wanted to address.
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In searching for what to do with them; I came across a scone recipe that sounded intriguing to me. I was curious how a cup of juicy raspberries would be in a dough. My daughter even made a comment that she thought they would make the dough too wet.  Well it was a little more wet that other scones I have made but the result was quite pleasant. The sweet raspberry and tart of the lime play very well together. I still have some limes leftover so I might be writing about something else made with limes soon.

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The wetness made them hard for me to keep them in perfect triangles

 

Scones
2 cups all purpose flour
1 tablespoon baking powder
3 tablespoon sugar
zest of 2 limes
1/2 teaspoon salt
6 tablespoon cold, unsalted butter cut into 1/4″ cubes
1 cup heavy cream – I used half and half which is what I had on hand
1 tablespoon fresh lime juice
1 cup fresh raspberries

Glaze
1 cup powdered sugar
3-4 tablespoon heavy cream or milk
1/2 teaspoon lime zest
juice of 1 lime

IMG_5303Directions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or Silpat.

In a large bowl, whisk together flour, baking powder, sugar, lime zest and salt. Cut in the butter, using your hands, or a pastry blender. Mix just until the mixture resembles coarse meal.

Mix 1 cup of heavy cream with lime juice and pour over the ingredients. Stir with a spatula until dough begins to form. Careful not to over mix. Gently fold in raspberries, they will smash a bit and turn the dough a little pink but it does not affect the flavor.
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Transfer dough to a floured surface and knead by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut into 8 even triangles.

Place scones on prepared baking sheet. Bake for 15-18 minutes, or until scones are light brown. Cool on a wire rack.

Make the lime glaze in a small bowl while the scones are cooling. Whisk together powdered sugar, heavy cream or milk, lime zest and juice. Whisk until you reach desired consistency. Drizzle glaze over the scones.

recipe adapted from website Angean

Orange and Currant Scones

My daughter mentioned the other day how our food staples have changed over the years. When she was little we had simpler; is that even a word? Meals such as chicken broccoli alfredo; burritos, Kielbasa and beans that were a big part of the meal rotation. Today we have a fish tacos, pulled pork with coleslaw, One-pot pastas and skillet chicken dishes. She credited it to having a larger kitchen; I am not so sure that is what it is.
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I think it had a lot to do with the food programs on TV. My DVR is filled with Chopped, Cutthroat Kitchen, Barefoot Contessa,

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Grate the butter and place back in the fridge while you get everything else together

and The Chew episodes.  No they are not all mine; both of my kids watch cooking shows too. I think that the cast of The Chew have one of the best jobs on TV. I would LOVE to hang out with my friends and test and taste new recipes and cocktails. I think my friends and I could totally pull off a show like that; at least I think we are pretty funny and we have sure eaten some very good food over the years.
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I think by watching cooking shows, I get inspired to make what they are making. I will also admit that every time I see the Disney movie Ratatouille I make a pot of soup. The other day I was watching The Chew and Carla was making a Orange and Currant Scone. I have never had a currant, honestly didn’t even really know what it is. In case you also don’t know; it is a dried seedless grape. I am not a fan of raisins so I was a little hesitant to buy currants but I really wanted to try the scones.
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I HAVE to share with you two unsolicited quotes/praises from my husband and daughter.  My husband said after trying the scone “I would have never ordered a currant scone before; now I will” and my daughter said “Mom here is another thing you make better than any bakery” I am pretty sure there are no higher praises than those. I will be making them again soon, as I have more currants to use.
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ORANGE AND CURRANT SCONES

3 1/2 cups flour (plus additional for dusting)
4 teaspoons baking powder
1 teaspoon salt
1/3 cup sugar
1/2 teaspoon ground cloves
1 1/2 sticks butter (chilled, grated)
2/3 cup currants
2 eggs (plus 1 egg yolk, divided)
1 1/4 cups heavy cream
1 orange (zested)
2 tablespoons milk

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Sift flour, baking powder, salt, sugar and clove together. Set aside.

Add the butter, toss in the flour and work, using your hands, into the flour mixture. Add the currants.

In a large bowl add the eggs, heavy cream and orange zest. Gently mix the cream mixture into the flour mixture using a fork until just combined. Do not overmix.
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Remove the dough to a lightly floured surface and form into a 1-inch thick round. Cut into wedges and transfer to the parchment-lined baking sheet, leaving 1 to 2 inches between each scone.
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In a small bowl combine the egg yolk and milk. Brush over the scones and bake for 20-25 minutes or until golden brown. Remove from the oven and allow to cool.
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