Fresh Raspberry Ginger Scones Recipe
My modern twist on the traditional scone is as easy as it is delicious! Use only fresh raspberries, since frozen berries change the consistency of the batter. Serve these yummy scones warm from the oven with individual cups of Devonshire cream (or clotted cream) and good quality raspberry preserves for each guest.
Tip: Making your own homemade crystallized ginger is much less expensive than buying it ready-made, and it's extremely easy to do. Alton Brown has a good recipe on The Food Network site.
Simple, Easy and Delectable Homemade Scones
These scrumptious scones are perfect to serve at an elegant afternoon tea, and also make a tasty breakfast, brunch or afternoon snack. And if you purchase crystallized ginger or make your own ahead of time, they're as easy to make as homemade biscuits.
- 2 cups unbleached all-purpose flour, spooned lightly into measuring cup and scraped level with flat edge of knife
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 6 tablespoons chilled butter
- 2 large eggs
- 1/3 cup raspberry yogurt
- 1/2 teaspoon pure almond extract, high quality
- 1 tablespoon grated lemon zest
- 1 tablespoon finely chopped crystallized ginger AKA candied ginger
- 1 cup fresh raspberries, plus extra for garnish, if desired
- 2 tablespoons melted butter
- About 2 tablespoons coarse sanding sugar, or additional granulated sugar
- good quality raspberry preserves
- Devonshire cream or clotted cream
- Preheat the oven to 375 °F.
- Rinse and pick over the raspberries and set them in a wire sieve lined with two layers of paper towel to drain. Mix them around in the paper towel-lined sieve very gently, to avoid bruising, to ensure no water is trapped inside the berry cavities.
- Sift together the flour, salt, 1/4 cup sugar, and baking powder onto a large sheet of waxed paper or parchment paper. Lift the paper by the edges, taking care not to let the dry ingredients spill, and pour the sifted ingredients lightly into the bowl of a food processor.
- Cut the cold butter into small pieces. Sprinkle them over the dry ingredients and pulse briefly until the mixture forms coarse crumbs. Place this mixture into a medium size bowl.
- Beat the eggs in a large bowl and then stir in the yogurt, almond extract, lemon zest and crystallized ginger. Place large spoonfuls of this wet mixture on top of the dry ingredients in the other bowl and stir just until combined. Fold the raspberries gently into the thick, wet dough.
- Generously flour a rolling surface or a clean counter. Turn out the dough onto the floured surface, flour your hands well and pat out the dough 1-inch thick. Cut it into 10 triangles with a floured knife or use a floured plain or fluted round biscuit cutter to cut as many circles from the dough as you can. Place the triangles or rounds of dough onto a baking sheet that has been buttered well or covered with baking parchment. (Alternatively, you can scoop or spoon the dough into a well buttered scone pan or mini scone pan.) Brush the tops of the scones with melted butter and then sprinkle them liberally with the coarse sanding sugar.
- Bake for 20 minutes or until the scones are golden brown and a cake tester inserted into the center comes out dry. Cool the scones on a wire rack until they are slightly warm and serve them with the raspberry preserves and clotted cream. Garnish the serving plate with the reserved raspberries, if desired.
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Homemade Clotted Cream Recipe
Clotted cream is an incredibly rich, unctuous, thick form of cream with a texture between heavy cream and butter. It is known in Devonshire, England as Devonshire cream and in Cornwall as Cornish cream or Devon cream. No matter what you call it, the taste is heavenly!
Clotted cream is a classic accompaniment to scones and the cream in the version of a British afternoon tea known as a "cream tea."
The grass on which Devonshire and Cornish cows graze makes British clotted cream extra delicious. However, clotted cream imported from the UK into North America doesn't taste as good (probably due to whatever process they use to preserve it during a trans-Atlantic voyage). It is also extremely expensive.
Fortunately, if you can find heavy cream with a very high fat content that has not been ultra-pasteurized, preferably from a local dairy farm with grass-fed cows, you can make homemade clotted cream that costs much less that the imported stuff and tastes better, too!
The recipe is extremely simple and requires just one ingredient: non-ultra-pasteurized heavy cream. Just remember to start making the recipe at least 2–3 days before you want to serve it.
- Ultra-pasteurized cream will not work for making clotted cream. Unfortunately, that's the only type most regular grocery stores carry. So, you may need to go to a high-end or specialty grocery store such as Whole Foods Market to find heavy cream that is not ultra-pasteurized.
- Use heavy cream with the highest percentage of fat you can find. The higher the fat content, the more clotted cream it will yield.
- Use an oven thermometer to make sure the interior temperature is between 170 °F and 180 °F.
- DO NOT open the oven door before the 12 hours are up!
- Use a baking dish large enough so that the cream is no deeper than 2 inches and preferably less. More surface area is better, but don't allow the layer of cream to be shallower than 1 inch.
- If you put the dish of cream in the preheated oven in the evening, it will be ready to be removed and chilled the next morning. Alternatively, you can put the cream into the oven right after breakfast and then move it to the refrigerator in the evening so you can scoop out the clotted cream the next morning.
- 4 cups (2 pints) heavy cream, NOT ultra-pasteurized
- Adjust your oven rack so that the baking dish you are using will be centered in the oven. Then preheat the oven to between 170 °F and 180 °F (whichever is the lowest temperature setting for your oven).
- Pour the heavy cream into a heavy, flat-bottomed baking dish or casserole dish that gives you a layer of cream between 1 and 2 inches deep.
- Place the uncovered baking dish on the oven rack so it is centered in the oven. Quickly close the oven door and do not open it again for the next 12 hours.
- After 12 hours in the oven, remove the baking dish and allow it to cool to room temperature. Be sure to keep the dish level as you are moving it, since you want the layers that will have formed in the oven to remain separated.
- Place the cooled dish into the refrigerator, taking care to keep it level as you move it, and leave it to chill for 8–12 hours or overnight.
- Use a slotted spoon or slotted spatula to scrape and lift the thick layer of clotted cream, including the crust that has formed on top, into a covered storage container, such as a jar, and refrigerate until ready to serve. Save the liquid that remains to use in baking recipes in place of milk or to pour over cereal or into coffee.
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© 2018 Margaret Schindel