Raspberries! We got raspberries in our CSA box this week (among other tasty goodies).
As my backyard raspberries have been wiped clean, this was a pleasant and unexpected surprise. In my book, raspberries trump all other berries (and fruits, for that matter). Sweet, tart and oh so perfectly hued.
I admit, I gobbled them all up on Thursday evening without a second thought, enjoying every bite. But they’ve been on my mind ever since. So, on this lazy Sunday afternoon, with it’s overcast skies, I am also thinking of home, the almightly Pacific Northwest. Where coffee is king and available on every street corner. Where it’s often offered with a scone. So my mind turned to scones. Raspberry scones, to be precise. Raspberry Lemon Poppyseed Scones to be even more precise. (Luckily, I had the foresight to freeze some of my backyard bounty … and so these scones easily became a reality.)
Now, I am not actually a fan of the coffeeshop scone. Too often they are dry, hard and cloyingly sweet. But these scones, the ones I baked this very afternoon, are delightful. Crispy edges and a soft, crumbly interior. The zing of lemon and the crunch of poppyseeds. And of course, the pockets of raspberries. It’s like uncovering a buried treasure chest. And when you add a cup of french press coffee with my favorite Batdorf and Bronson coffee bean from Olympia – well, it made me want to share the whole experience with you.
Raspberry Lemon Poppyseed Scones
makes 4 large scones********** Scones
1 1/2 cups flour
1/2 cup sugar
3 teaspoons poppyseeds 1 1/2 teaspoons baking powder 1/2 teaspoon salt zest from 1 lemon
5 tablespoons butter
1 tablespoon lemon juice
2 tablespoons milk
1/2 cup raspberriesGlaze
2 teaspoons lemon juice
1/3 cup powdered sugar
In food processor, add flour, sugar, poppyseeds, baking powder, salt and lemon zest.
Pulse a few times to combine. Add butter, and pulse a few more times, until resembling cornmeal.
In a small bowl, whisk together egg and lemon juice. Add to dough and continue to pulse until it starts to come together. Add milk and pulse until dough fully forms. Remove blade from food processor and add raspberries (if using frozen raspberries – do not thaw).
Tranfer dough to floured countertop (the dough will be sticky) and fold a few times to incorporate the raspberries. Form a 6-8 inch disk, with the middle slightly higher than the edges. Cut into quarters and transfer to a cookie sheet. Brush tops with milk. Bake at 375 degrees for about 30 minutes.
I repeat: Delightful.