Recipes tagged with « Scones »
Lemon Raspberry Scones
Tender scones with fresh raspberries folded in, lifted by lemon zest and juice. Butter cut cold into flour creates flaky texture. Rolled and sliced for rustic triangles. Quick set-up, adjustable freezing step. Finished with buttery sugar crust that crackles in bake. Swap buttermilk for milk, yogurt for tanginess. Use baking powder and cream of tartar instead of baking soda. Watch edges brown, scones spring back to touch for doneness. Avoid overmixing dough, fragile raspberries break down too much. Cool before slicing to hold shape.
Rustic Savory Scones
Scones with a savory twist replacing sugar with grated aged cheddar and fresh herbs. Flour adjusted down by 20%, baking powder swapped for baking soda plus buttermilk instead of milk to activate leavening. Butter remains cold, cut in small cubes for flaky texture. Dough rested briefly to relax gluten but not over-kneaded. Baked till golden brown, cracked crust audible when tapped. Serves 8. Versatile—swap cheddar with feta or herb mix with spices like smoked paprika. Ideal for brunch or snack with cream cheese or warmed soup.