I’m not sure why I got it into my head to make scones–absolutely no clue at all where the idea came from…er, from where the idea came. I’d like to think it’s just a throwback to a different time. Perhaps it’s a craving for something proper–something a little more upstanding…like a pleated skirt and sensible pumps when you’ve had on nothing but cami’s and coochie cutters all summer. Who knows?
So in addition to having no idea where the inspiration came from, I’ve actually never even made scones before–at sea-level or high altitude. Oh but wait, it gets better: I’ve never even eaten a scone…and since this recipe is loaded with dairy (as were all the variations I tested this week), I’ve still not had one. Go figure.
As I was trying to figure these bad boys out, I learned there’s a lot of variance in scones. Some are more bread-y, some more biscuit-y, some more cake-y. I think these may be a good mix. At least I hope. Right out of the oven, they’re harder on top and soft and cake-y in the middle. After a sleepover in a Ziploc bag on the counter, the tops softened a bit as well and they became a little more cake-y.
1 c Whole Wheat Flour
1 c + 3 Tbs All-Purpose Flour
1 Tbs Baking Powder
1/2 tsp Baking Soda
1/3 c less 1 Tbs Sugar
1 tsp Salt
7 Tbs Butter, cut into small chunks and very cold/frozen
3/4 c Frozen Raspberries, chopped roughly
1/2 c Slivered Almonds
1 tsp Vanilla Extract
1/2 c + 2 Tbs Sour Cream
Milk and additional sugar for coating/sprinkling the scones before they bake
Preheat oven to 425. Line a large baking sheet with parchment paper or spray with nonstick spray. In a large bowl, whisk together the flours, baking powder, baking soda, sugar, and salt. Cut in the butter until it’s the size of peas. Stir in raspberries and almonds. Place these combined ingredients in freezer until ready to use.
In a small bowl, combine the egg, vanilla extract, and sour cream. Remove the flour mixture from the freezer and make a well in the center. Pour in the egg mixture and stir until a stiff dough just begins to form. Turn out the dough on a well-floured surface (it will be very sticky) and knead just until the dough holds together. Pat the dough into a circle about 12″ in diameter, then cut into eight wedges.
Place scones about 2″ apart on the prepared baking sheet. Brush with milk and sprinkle with sugar. Bake 18-22 minutes, until golden brown and a toothpick comes out clean. Cool on a wire rack.
Yield: 8 Scones