1.26.11 Deep Freeze Scones
It is January and there is no doubt in Massachusetts that we are in the middle of a deep freeze. Temperature this week is "Arctic Cold", we have already surpassed our average year snow total, and another 5"-9" is expected this evening. But alas, the name of these scones did not come from the weather outside my door. In an attempt to ignore winter and fast-forward to May, I have begun spring cleaning. At least my freezer, that is.
I remember, in late September, hand-picking these raspberries, and tucking them in the freezer after a good rinse. I knew, in months to come, they would be become the star in a delicious sweet. I had of course forgotten about them until I started digging last weekend, and was so happy to find a gentle reminder of warmer days.
Deep Freeze Scones
adapted from Wendy Addison
2 c flour
4 T sugar, plus more for sprinkling
1 T baking powder
5 T butter
1/3 c heavy cream
1/4 c sour cream
2 eggs, beaten, plus 1 egg, beaten
2 c frozen raspberries, thawed
Preheat oven to 400F. Line a baking sheet with parchment paper, and set aside.
In a large bowl, mix together flour, sugar and baking soda. Cut in the butter, until well combined. Stir in the heavy cream, sour cream and 2 eggs, mixing into a soft dough.
With hands, form dough into a 8" circle, and place on the parchment-lined baking sheet. Spread the raspberries over one-half, and fold up the opposite end, creating a half moon. Press the dough together, at the seams, and cut into six pieces. Brush with 1 egg, and sprinkle generously with sugar.
Transfer baking sheet to oven, and bake 30-35 minutes, until cooked throughout. Juices from the berries, will leak onto the parchment paper, but that is ok! Allow to cool, before serving.
Reader Comments (21)
these look delicious! the weather here in MA has been dreadfully cold, but these would certainly be a welcome bit of warmth. This might be tomorrow's project if tonight's storm turns out to be as bad as expected. :)
i love me some scones that have sour cream in them!
These look fantastic! I love how the raspberry is oozing out the sides. Serious YUM!
I'm loving the recipes that this snow is inspiring! I may try these with yogurt in place of sour cream. Gotta work with what I have! :)
those scones look like just the thing to eat while hiding from the snow
You guys have really had a rough one this year, haven't you? Being a La Nina year, we were supposed to get loads of snow. But we haven't had more than an inch and our ski slopes are suffering. What a lucky lady having fresh frozen fruit on hand! I have store-bought frozen and it is certainly not the same thing!
Oh yum. These look so delicious and really simple! ...Only a couple more months of cold - we're almost there. I can see the light at the end of the tunnel:)
Oh, these look and sound scrumptious. I will add my own special addition of a dollop of creme fresh and a dollop of lemon curd. Yum!
Your photos are always so lovely. thanks for the recipe!
Oh my, it's so cold there!! It's been rainning lots here, so im really do enjoy the cooling weather. Keep warm sweet friend!! Now isn't these scones yummieee! I would love love to eat these right now. :) Have a lovely merry happy day and love to you!
Beautiful scones Erin! Stay warm honey!
Fabulous looking scones!
I tried these, but used black berries instead of rasberries. I don't bake very much, (translation: never) which is probably why these were disappointing. The scones turned out fairly bland and didn't have the flavor I expected. Any tips for a novice baker? PS. I drizzled honey over them when re-heating for leftovers and -- boom, sweet deliciousness.
Hi Tyler- I generally like scones to be not-too-sweet, but I love your addition of honey. I generously sprinkled sugar on top of the egg wash, but I am glad you were able to alter to your taste. Always an important part of cooking!
Made these lovely looking scones for my "scone addicted" husband. I followed the recipe precisely and ended up with horrible metallic tasting scones...very pretty scones, nonetheless, but metallic. I'm assuming it was the baking soda but I was so disappointed, as was my hubby. :(
Yes the baking soda is the culprit of metallic tasting food. I just replaced my baking soda & powder a few weeks back. It's one of those things I always forget about!
I apologize, as I had incorrectly written the recipe to say "baking soda" when it should have been "baking powder". I have updated it now!
I've been trying out scone recipes the past 2 months with my girlfriend, we'll have to put these on our list! i love the inclusion of sour cream.
I love how the raspberries are sandwiched in the middle!! Will definitely have to try these.
I have made these a few times since this recipe was posted. I like them with a lemon glaze -- 2/3 cup confectioners sugar, juice from half a lemon (2T), 1t grated lemon peel, pour over scones once cooled. Amazing.
That sounds delicious Anna!