Whole Wheat Raspberry Drop Scones Food

WHOLE WHEAT RASPBERRY DROP SCONES

Steps:

• Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, stir together flours, baking powder, salt, and sugar.
• With a rigid pastry cutter, cut in butter until mixture resembles a coarse meal with larger pea size pieces. Add raspberries and fold gently to coat. Make a well in the center and then add buttermilk and egg. Stir just until combined, taking care to not over mix. The dough will be very soft.
• Put a bit of flour in a bowl and coat your hands. Gently knead the dough 2 or 3 times, right in the bowl, coating your hands with additional flour as needed. The dough will be very loose. Using a large scoop, transfer scones to prepared pan, dividing into 9 equal portions in big rounded scoops. It works best to slightly compress the dough into the scoop using the side of the bowl, so the dough is compact.
• Brush tops of dough with egg white and sprinkle generously with raw sugar. Bake until scones are golden brown, about 13 minutes. Let cool on pan for 5 minutes and then remove to a wire rack. Serve slightly warm or at room temperature.

MIMI'S RASPBERRY SCONES

Steps:

• In a large bowl whisk together the flour, sugar, baking powder, and salt.
• With a pastry blended cut the butter in to look like coarse crumbs.
• Gently fold the berries into the flour mixture.
• In a small bowl combine the cream, beaten egg, and vanilla; mix well.
• Add this to the flour mixture and stir till just combined; do not overmix.
• Knead dough gently on a lightly floured board being careful of the berries.
• Roll or pat into a circle that is about 7" round and about 1 1/2" thick.
• Cut the circle in half and each half into four pie-shaped wedges.
• Place on a baking sheet; brush the tops with egg wash.
• Bake in a 400-425 degree oven on the middle rack; to prevent browning on the bottom, place the cookie sheet on top of another cookie sheet; bake for about 20 minutes or till nicely browned.
• Best eaten the day they are made.

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.

RASPBERRY CHOCOLATE CHIP WHOLE WHEAT SCONES

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Sift together the flour, baking soda, baking powder, sea salt, and sugar. Grate frozen butter using the largest size in a box grater on wax paper. .
• Add the butter to the dry ingredients and loosely incorporate with a wooden spoon. Add the chocolate chips to the mixture, followed by 1 cup kefir, mixing gently until loosely incorporated. (The dough should be "shaggy" looking.). Flour a board and your hands, put dough onto the board and shape into rectangle 12" long, fold 1/3 over on one side, then the opposite 1/3, turn dough, shape into another 12" long rectangle; repeat this 2 more times. Chill dough in refrigerator for 10 minutes.
• Use your hands to loosely form 8"x12" rectangle dough. Put raspberries on the half of the dough the long way. Fold the other half over the berries. Cut dough in half, then each half into halves, to make 3 squares. Cut each square into 2 triangles. Place on the lined baking sheet. Brush top with kefir, sprinkle with turbinado sugar. Bake for 18 minutes and let rest for an additional 10 minutes before enjoying.
• To freeze before baking. After cutting into triangles, put scones on waxed lined tray and freeze. Once frozen, put into freezer ziplock bag, seal. To bake, remove from freezer while preheating oven. Place on lined sheets, brush with kefir, sprinkle with sugar and baked as indicated. No further defrosting is needed.