Raspberry Scone

• tempo totale: 23 minutes

Ingredienti

The school year is going so fast. My freezer stash of snacks for the lunchbox is running low. So I made these quick and easy scones. Make and bake in under an hour! Follow for plenty of lunchbox and family meal ideas @littleloucoooks

HACK! And while I’m at it I want to show you how to get berries into your scones without them bleeding through the dough - read the recipe.

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Raspberry and lemon scones - makes 8 medium approx

400g plain flour

2 heaped teaspoons baking powder

2 tablespoons sugar

100g salted butter, at room temperature

1 unwaxed lemon, zest only - optional

2 eggs

150ml milk approx (depending on the mix you may need more or less!) ** keep a little back for egg wash

100g frozen raspberries (frozen work better that fresh)

Istruzioni

Step 1: Preheat the oven 180ºC, line a large tray with parchment paper.

Measure the flour, baking powder and sugar into a measuring bowl, mix well. Add in the butter and work into the flour with your fingertips until it looks like coarse sand. Grate in the lemon zest.

Step 2: Next measure the milk and eggs into a jug and whisk well.

Grab a fork and make a well in the flour, pour in the milk mix and stir with the fork to bring the dough together, keep a little milk mix back for later.

Step 3: Turn the dough onto the worktop and gently knead until it’s smooth and soft. Flatten out the dough in the shape of a large circle and add the frozen raspberries in an even layer to one side of the dough. Gently push them in and cover the raspberries with the other half of the dough encasing them. Pat the dough to flatten.

Step 4: Dip a medium cutter in flour and shake off the excess and cut out the scones. Reshape the scraps and cut again. Coat the tops in egg wash. Bake for 18-22 minutes.

To check if they are done, lift them if they feel heavy, the middle may not be baked, cook for a few minutes more. Mind your fingers if you do this.

Storage: Good for 3 days in an airtight container

Freezer: In ziplock bags for 3 months.

Serve with butter or cream and jam. Try my chia seed jam- so good.