Raspberry Cinnamon Scones

I’ve never really been into baked goods. Just not my thing. Sure I like a good strawberry rhubarb pie, and will never say no to some fresh banana bread. But cookies and cake? Mah. I’ll usually pass. Last week, Katie and I went to the Bridgehead Roastery to enjoy some fresh dark roasts with a raspberry scone, I was hooked. The next day we headed over to beechwood to check out the Scone Witch. The breakfast scone sandwiches we got were so good that we grabbed a bag of scones to go on the way out. So the following weekend Katie decided she was going to make her own.

Since I love cooking so much, I rarely get to try Katie’s culinary creations. But man, I should get her in the kitchen more often – becuase these were amazing. So here we go, Katie’s first recipe on Raise A Toast. Enjoy!

Raspberry Cinnamon Scones
2 cups flour
6 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup skim milk
1 cup fresh raspberries
Cinnamon for sprinkling 

Start by placing the fresh berries in the freezer for about 20 minutes before using them. Then grate the cold butter with a cheese grater, and place in the freezer with the berries for about 10-12 minutes.

Then whisk together the flour, sugar, salt and baking powder in a large bowl.

Add the cold grated butter and mix thoroughly. Next add the milk and mix until consistent (most scone recipes call for heavy cream which Katie substituted for skim milk).

Generously dust a clean countertop with flour, lay down the dough, and knead together 8-10 times, adding flour if it becomes sticky. Using a rolling pin, roll out the dough. Then fold the dough into thirds, and then fold it into thirds again, making a small square. Put the dough in the freezer for ten minutes to cool.

Remove from freezer and roll out again on a re-floured countertop. Spread semi-frozen berries evenly all over the dough.

Roll up the sides of the dough, creating a cylinder, flattening the top.

Using a sharp knife, cut the dough into fifths. Then, cut each fifth diagonally to create ten equal triangular scones.

Preheat oven to 400F. Meanwhile, place the scones on a baking sheet lined with parchment paper. Sprinkle with cinnamon. Bake for about 20 minutes, or until scones are lightly browned.

Remove from oven and serve warm.

Thanks Katie 🙂

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