4/5/09

raspberry & lemon buttermilk scones



Another one of my baking addictions is scones. I just love to make them, finding new flavors, textures to put inside them. They literally are so versatile; you can add almost anything to them, be it sweet or salty or as I'm more inclined to do--both! Once you get the hang of making scones and understanding the less you knead the better--you'll soon notice you will be a pro at making them. Overmixing and over-kneading is a big no no with scones and biscuits. Can't overwork the dough because the butter starts to get warm, and the gluten in the batter starts to form. But practice makes perfect, and over time I became quite good at making them. With that said, I'm always on the lookout for new recipes, new techniques. This latest scone is from Cooks Illustrated, which I found over at a fellow foodie friends' blog Lick the Bowl Good. She made these gorgeous blueberry & white chocolate scones. I switched it up a notch and made mine with raspberries & lemon zest. I also wanted a 'thinner' scone; I wanted more of a croissant. I used less baking powder and more butter to flour ratio...see my all my changes below.





My changes: I followed the recipe, BUT used 2 ts of lemon zest; did not use white chocolate; used raspberries instead of blueberries; used buttermilk instead of milk; used 10TB of grated butter as opposed to just 8 TB; sprinkled tops with raw, thick sugar before baking; used 1 ts of baking powder as I wanted a thinner scone--more like a croissant texture (as you can see in the photo below). The more butter & using buttermilk will make the scone thinner and not as heavy or thick--in case you're interested.

raspberry-lemon buttermilks scones
adapted from Cooks Illustrated
print recipe

10 TB unsalted butter, grated and kept frozen
1 cup fresh raspberries
1 cup buttermilk
2 cups unbleached all-purpose flour, plus additional for work surface
1/2 cup granulated sugar
1 ts baking powder
1/4 ts baking soda
1/2 ts salt
2 ts grated lemon zest

Heavy cream (about 3 tb), optional, for brushing tops of scones before baking
Turbinado sugar for sprinkling to the tops of scones before baking

Adjust an oven rack to middle position and heat oven to 400 degrees. Line a baking sheet with parchment paper.
Grate the stick of butter on large holes of box grater. Wrap stick of butter where you put your fingers to hold it with some parchment paper.
Place grated butter in freezer until needed.
Place raspberries in freezer until needed. Measure out your 1 cup of buttermilk and refrigerate until needed.
Whisk the flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen grated butter to flour mixture and toss with spatula until thoroughly coated. Fold in the chilled buttermilk until just combined (do not overmix).
Turn the dough and any floury bits onto a well floured work surface. Lightly flour your hands and the dough.
Knead the dough gently 6-8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
Roll dough into approximate 12-inch square.
Then fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to counter top.
Lift short ends of dough and fold into thirds again to form approximate 4-inch square.
Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
Transfer dough to floured work surface and roll again into a 12-inch square.
Sprinkle raspberries evenly over surface of dough, then press down so they are slightly embedded in dough.
Using bench scraper or thin metal spatula, loosen dough from work surface.
Roll up dough, pressing to form tight log, and pinch the seam closed. Lay seam-side down and press log into 12 by 4-inch rectangle.
Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles.
Transfer the scones to parchment-lined baking sheet.
Brush tops with melted butter and sprinkle lightly with sugar.
Bake until tops and bottoms are golden brown, 18 to 25 minutes, rotating the pan halfway through baking. Transfer to wire rack and let cool 10 minutes before serving.

67 comments:

  1. SO many bloggers are baking scones lately - and it's too tempting!!! :-D Love yours, for sure.

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  2. Oh, these look soo good! I'm pretty sure Grumpy would eat this too!

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  3. Great tip about the overmixing- I will have to pay more attention to that next time I attempt scones. Love the fresh fruit addition- I am totally trying these. Maybe for easter breakfast?

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  4. I am for sure trying these next time. I made the KA ones this morning, they were good, but more of a biscuit/muffin/scone mix, if that is possible. These look AWESOME!

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  5. That looks sooo good. Last time I made that recipe, I overkneaded..must be all the folding and rolling and folding again. Your scones have such great colour on top!

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  6. Those look beautiful and love all the flavors in this dish. I love white chocolate but could survive without it in this dish.

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  7. You're doing awesome Dawn! Keep up the good work with the clean eating! Diet Coke is TOUGH to kick! You rock!

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  8. Those scones look sooo tempting. I love the photo with that nice big hunk of butter on it. Yum!

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  9. These scones look amazingly beautiful. Almost (just almost) too nice to eat. Great job.

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  10. that has to be the lightest looking scone I have ever seen - its more like a turnover - this looks excellent....

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  11. Dawn, seriously, how is it that you know exactly what I like? Every time I come on to your blog, I find myself salivating at the screen, wishing I had whatever you've made in front of me. These scones are no exception. They look tender, golden, and totally delicious. I love the bit of acidic flavor you've given to cut the richness. How completely fabulous!

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  12. I love scones for breakfast. By adding raspberry give a beautiful color to the scones. Wish I can have some now :)

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  13. I've never baked scones. I love them. These are so tempting.

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  14. I love the rustic photo-makes me think you bake in an old house, with wood beams and beat up farm table and old Red Wing crocks.....probably not, but that is my imagination for you!

    They look wonderful. I too have never tried to make them as my family always wants the gooey doughnuts when we go to the bakery.

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  15. Scones... Cheez-itz..lets see if you can guess another one of my favorites??!!!I truly think we are long lost sisters

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  16. Mmm, scones :) and raspberries, too! i have been eating so much fruit this past week it's crazy ;-)

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  17. i love how rustic that photo is, too! i went scone crazy last summer and i'm itching to start up again. i made raspberry pistachio scones, but lemon would have been good in there, too!

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  18. Tzatziki sauce would be the perfect spread for the burgers! I'll be whipping some up before I go back to school. Now about those scones, they're wonderful. Especially that rustic picture, too pretty. I'd love to know your favorite recipe, being the expert and all. My friend and I are looking for a really great one, but there are so many options out there. Thanks Dawn!

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  19. This looks delish. I have never tried scones, I am hoping to do so as soon as I get some time.

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  20. Oh those look so moist and delicious! Okay, now that is one thing I have not made yet. The combination of these two flavors seems perfect!! Sounds like you had the perfect weekend...at least to me. Sun and sushi. Who could ask for more!! I could live on sushi. :)

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  21. Weren't they good! I'm glad you made them. The addition of the extra butter could have only made them better. The color on yours is beautiful and very croissant-like.

    Pretty!

    Thanks for the shout out, by the way :-)

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  22. I LOVE, scones, but sadly can't really make them right now due to the whole weight loss thing. These are beautiful... sniff sniff.

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  23. I can just picture myself with one of these scones and a good cup of decaf, the NYT--what else does a girl need?

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  24. Oh wow, those look unreal! I haven't had a good scone in forever, I might just have to try these out. Raspberry and lemon is one of the best combos.

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  25. Waw, Dawn!! This is perfection!! I love , eh adore them!!!! MMMMMMM....with fresh clotted cream & butter!!! Fabulous!!!

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  26. Good god Dawn...those scones are to die for....or kill for ;) ???

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  27. oooh! they look so pillowy and moist inside, most unlike the dry, brittle scones with which i'm familiar. the exterior looks properly crispy, too. very, very nice.

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  28. this is crazy delicious looking. so...rich and dense yet light and flaky and mmmm!!!

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  29. I love that last photo too. Can I come live with you Dawn? Please?

    They look AMAZING!

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  30. Your photos always make the treats look all the more inviting. I love a good scone with a cup of tea and I love the raspberry and lemon combination. These look awesome.

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  31. Oh my word...send one of those over. Holy Moley, very nice.

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  32. When my oven is back working or when I get a new one I am so making these. There is not one thing you post that I don't want to try and you know I've tried a few of your recipes and they were incredible!

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  33. Oh man, these look so buttery and good! I'm terrible at scones. Mine always turn out too heavy though I can make a decent biscuit. Maybe I just need to let loose and toss in some extra butter.

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  34. They are so light, and flaky and scrumptious!! I want one! Or two!!

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  35. Wonderful flavors and their texture is evident in your photo's!! Absolutely perfect!!

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  36. They do look more flaky and croissant-ish than usual scones and that makes them very appealing to me. Gonna have to give this a try! Thanks for sharing your technique!

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  37. At first look, the butter looked like cream cheese, which now that we think of it would be just as delicious. No matter, we love any dairy with a yummy scone.

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  38. These are really beautiful! I love scones but have never made them before. This gives me hope! I will definitely try some time soon. I bet they'd be good with rasberry and white chocolate! yum!
    I'm from Boston, Ma and have a blog called Nosh and Tell! So nice to see a local with a food blog! :)

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  39. These look so good, but I'm a scone fiend!

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  40. They look fantastic! You should open a bakery!

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  41. Beautiful...love love love the pictures too. You've had so much fun with your scones. They are gorgeous!

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  42. These look divine! I am working myself up to scones! I ♥ them!

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  43. Scones are one of my favorite things to make too. There is just something so comforting about cutting butter into flour. These are amazing.

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  44. scones are great. i love them with jam and butter.
    thanks this looks so good.

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  45. wow... so inviting... i can almost take a big bite... :)

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  46. I love that rustic photo too! When I saw the yummy red on the first picture I didn't think it could get any better until I saw the second - now I am drooling!

    Lovely recipe Dawn your scones are perfect. :-)

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  47. Yum! I'm definitely adding this to my list of recipes to try! Thanks!

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  48. your blog is so delicious!

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  49. The texture on these scones looks fantastic (so tender). Really gorgeous. Can't wait to try them! ...Susan

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  50. They look beautiful Dawn! I think the photos are great too!

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  51. Holy Smokes--I need to make these right now for afternoon tea...I had so many other, more responsible things to do, but they are calling my name.
    Amazing blog!

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  52. I've caught on to the scone craze, but making my first batch of scones. I used strawberries, since I got them in a CSA box and they were a little tart. I knew not to overknead, but I appreciate all of your other tips. I love using buttermilk, so I am going to try your version. They look light and flakey... beautiful job!

    Thanks for the inspiration.

    Debby

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  53. Raspberry and lemon scones sound and look amazing!

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  54. Be still my beating heart! These scones look amazing!

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  55. Atta girl! You glob that butter on there! That's how I like it! haha
    Your blog is too tempting and delicious. You know that?

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  56. I'm addicted to making scones too!! I am constantly in search of the perfect consistency and haven't found it yet. I'll have to try these. The look amazing.

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  57. OMG Dawn, oh, I wish I could have fresh berries to try this.

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  58. Dawn these are the best looking scones I've ever seen! Seriously, these are to outragous!

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  59. Nice! And I love the slab o butter on there too!

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  60. I also love a good scone! You can never go wrong with raspberry-lemon! They look delicious and I also love the last picture ;)!

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  61. Oh, geez those look amazing! I want that piece with the butter on it!
    ~ingrid

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  62. Oh my! I can't say anything beyond just "OH MY!!"

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  63. This is calling out for me!

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  64. After drooling over these for quite some time, I finally made them tonight! I quite like your alterations....I need my scones to be light and fluffy!
    Anyway, they're delicious.
    The only thing I changed was to use mixed berries (because I had a bag of them frozen on hand) and I made 32 really tiny scones instead of 8 larger ones.
    Yum.

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  65. Bookmarked it and going to make them this weekend.

    They look FAN-Freaking-TASTIC!!

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  66. I made these last night. They were my very first attempt at scones and I have to say they are fantastic. I will post on my blog and link to you in a couple days but i had to let you know that you have totally converted me into a scone LOVER!!

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