Whole Wheat Lemon Raspberry Scones Food

WHOLE WHEAT LEMON RASPBERRY SCONES

Steps:

• Preheat oven to 375F (180C).
• Mix the flour, sugar, baking soda, baking powder, and lemon zest in a large bowl.
• Cut the butter into small chunks, add it to the dry ingredients, and cut it in with a pastry blender (or rub it in with your fingers until it resembles fine breadcrumbs).
• Whisk together the egg, yogurt, and milk, and stir into the dry mixture until a dough forms.
• Gently fold in the raspberries.
• Transfer the dough to a lightly floured surface, and briefly knead. If the dough is too wet, add a little extra flour while kneading.
• Pat the dough into a flat disk about 2 inches thick and cut into wedges.
• Transfer the dough to a parchment-lined or lightly greased baking sheet.
• If you want crispier scones, separate the wedges a little. If you prefer them soft, leave them touching one another.
• Brush the tops of the scones with the 1 tsp mlk.
• Sprinkle with 1 tsp brown sugar.
• Bake in the oven for 25 minutes, or until light golden brown.
• Remove from the oven and cool on a wire rack.

WHOLE WHEAT RASPBERRY RICOTTA SCONES

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine flour, baking powder, sugar and salt. Mix in butter (either with a pastry blender or by hand and if adding by hand, cut into pieces), until the butter pieces are the size of small peas. Then roughly chop raspberries and fold into batter.
• In a separate bowl, combine heavy cream and ricotta, then stir ricotta mixture into flour mixture until blended. Shape into a large ball in the center of the bowl and then very gently transfer to a heavy floured surface. Flour the top of the dough and shape into a large rectangle, about 7" long and about 1" high. Cut into 9 even squares and place onto baking sheet.
• Bake for about 15-18 minutes, or until edges are slightly crisped and golden brown. Transfer to a cooling rack after a few minutes and allow to settle a little more before eating.