There is nothing better than coming home from 48 hours of airports and tarmacs than coming home to a note from your housemate that says : fresh picked cherries and raspberries EAT! Well, let me rephrase. The only thing better is the fruit itself. As a native New Englander I thought I knew good fruit. What I’ve learned this summer is that, blueberries aside, Washington state knows how to grow some gorgeous summer berries. And while I often gorge myself on cherries from the Ballard market, at the end of the day there is nothing, NOTHING, better than fresh picked raspberries.
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tsp. baking powder
½ tsp. table salt
(½ stick) cold butter
¼ cup sugar
2 cups small frozen raspberries
The recipe was very straight forward but, learning from my biscuit mistakes last week, I read the recipe in its entirety twice before even measuring or mixing a thing. I whisked the dry ingredients, zested in the lemon, and incorporated the frozen berries. Next I combined the milk and egg (thoroughly beaten of course) and kneaded until the mixture formed a loose, if not a tad lumpy, dough ball.
Then I hand flattened the dough into a circle and cut into 8 even wedges.
Finally, I glazed each wedge with a little more milk and placed the wedges on a baking sheet with parchment paper. 425 degrees for about 15 minutes. I wanted mine with a bit more of golden brown crust so I switched on the broiler for a second, which may have been my one mistake. They definitely didn’t burn and are delicious if I (and my roommates) do say so, but may lean just a tad to the too dry side, as far as scones go. Nothing, however, a little butter and mug of coffee can’t fix.