Saturday, March 14: Whole Wheat Raspberry Scones

I love a weekend baking project! Scones are one of my favorite baked goods, as they aren’t too sweet — perfect for breakfast — and are so customizable. I knew I wanted to use the bag of raspberries in my freezer, and did a quick Google search for a recipe that used the ingredients I had on hand (lots of scone recipes use buttermilk or cream or ricotta, but I just had Greek yogurt). I found one by Cookie + Kate that fit the bill (with several adaptations), and turned out delicious! The raspberries were a bit tart, so I ended up whipping up a quick powdered sugar glaze for a touch of sweetness.

Preheat oven to 425 degrees. In a large bowl, whisk together 2 cups white whole wheat flour, 1 TB baking powder, 3 TB coconut sugar (or cane sugar), and a pinch of salt. Cut 5 TB unsalted butter into small cubes and add to flour mixture, using hands to incorporate, squishing the flour into the butter (you can also us a pastry cutter). Most of the butter should end up in pea-sized pieces, but a few larger pieces are fine! Add 1 cup berries (I used frozen raspberries, no thawing necessary) and stir gently to coat with the flour, making sure the berries don’t stick together. In a measuring cup, whisk together 1/2 cup plain Greek yogurt and 1/2 cup milk of choice (I use 2% for both), then add to the flour and berry mixture and stir, careful not to smash the berries too much (you may need to knead a bit with your hands to make sure everything is incorporated). On a lightly floured surface, form the dough into a circle 1 inch high, then cut the circle into 8 slices (a dough/bench scraper is great for this). Arrange on a baking sheet lined with parchment paper, and sprinkle with a bit of raw or cane sugar. Place in freezer for 5-10 minutes to make sure dough is very cold, then bake in oven for 15-18 minutes, or until golden and cooked through.

Want to make a glaze, too? Here’s how I did it: place a single frozen berry in the bottom of a medium bowl and let sit at room temperature while you’re making the scones, until defrosted. To the bowl, add 1 1/4 cups powdered sugar and 2 TB water (or milk, or lemon juice). Whisk together until smooth and tinted slightly pink, adding more liquid a splash at a time until a pourable consistency. Drizzle on scones (let them cool a bit before adding glaze).

(This recipe is adapted from Cookie + Kate.)