Sunday, March 18, 2012

Raspberry scones

The people I work with and I have developed a raspberry scone addiction. The ones in Sol are really nice and there's a bakery (/cafe) in the docklands called Valentino that has amazing ones (incidentally this bakery is really great in general). Since it was Sunday (so I had time) and there were some raspberries in the freezer I decided to make my own. I basically made a slightly dry scone mix with a bit more sugar than normal and added some (defrosted) rapsberries. I was a bit worried that the mix was too wet but they turned out fine (though I did slightly overcook them: 20 mins would be better than 25).
  • 225g self raising flour
  • half tsp of baking powder (I was worried the raspberries would weigh it down)
  • 50g butter
  • 5 tbsp caster sugar
  • about 140 mL milk (add the last bits slowly to ensure the dough does not get too wet)
  • a large handful of raspberries (or other fruit)
Stir the baking powder into the flour and rub in the butter until the mixture resembles fine breadcrumbs then stir in the sugar and milk. Gently mix in the raspberries, place large spoonfuls onto a floured baking sheet (this mix made 6 for me) and bake at 180 degrees Celsius for 20 mins. Cool on a wire rack and then eat with butter (the real stuff mind you, not margarine).

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