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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 236.0
  • Total Fat: 10.9 g
  • Cholesterol: 30.3 mg
  • Sodium: 138.7 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 6.4 g

View full nutritional breakdown of Raspberry Scones (smittenkitchen.com) calories by ingredient
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Raspberry Scones (smittenkitchen.com)

Submitted by: STASIASMITH

Introduction

These are SmittenKitchen's raspberry scones These are SmittenKitchen's raspberry scones
Number of Servings: 9

Ingredients

    1 cup (120 grams) whole wheat flour
    1 cup (125 grams) all-purpose flour
    1 tablespoon baking powder, preferably aluminum-free
    1/4 cup (50 grams) granulated sugar
    1/2 teaspoon table salt
    6 tablespoons cold unsalted butter
    1 cup (136 grams or 4 3/4 ounces) fresh raspberries
    3/4 cup (189 grams) whole milk ricotta
    1/3 cup (79 ml) heavy cream

Directions

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.

With a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.

Without a pastry blender: Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.

Both methods: Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Donít fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.

With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. Itís best to cool them about halfway before eating them, so they can set a bit more. I know, way to be a big meanie, right?

Serving Size: 9 square scones

Number of Servings: 9

Recipe submitted by SparkPeople user STASIASMITH.






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