Pipe Dream #207: To Be Oh Fer Cute – Raspberry Heart Scones

rasp scones 3

“Oh for cute.” Typical Minnesotan expression of something endearing or attractive.

“Oh fer cute.” My own mild mockery of this phrase.

But these scones are no joke. They are both cute and yummy and potentially yummier because of their cuteness. Is this possible, you ask? Can something be made more palatable because of its attractiveness?

The answer, according to me and also according some relational societal trends, is a resounding yes.

rasp scones 6 rasp scones 1

The dough was a bit of a mess. I had to add a buncha extra flour once I got it  on the cutting board. Do ya best.

rasp scones 2 rasp scones 4

Once cut, they held their shape fairly well, likely due to freezing the scones before baking them. Rustic-y, they are.

rasp scones 5

Served with a dollop of cream and a spoon of lemon curd, these babies lack nothing. Not brains, not brawn. Prepare for a second date.

Primping, probably,

L

Raspberry Scones

Inspired by smittenkitchen

2 1/2 cups white whole wheat flour (or all-purpose flour)
1/2 cup sugar plus 1 tablespoon
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cubed
1 1/4 (6 ounces) cups fresh raspberries
1 large egg
1 large egg yolk
1 cup heavy cream

Preheat oven to 400°F, and line a large baking sheet with parchment paper.

Whisk together the flour, 1/2 cup sugar, baking powder, and salt in a large bowl. Using a pastry cutter, two knives or your fingers, cut in the butter until mixture resembles coarse meal. Try to work quickly and not handle the dough too much so the butter doesn’t melt.

In a small bowl toss together fresh raspberries and 1 tablespoon sugar and stir into flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

Turn out the dough onto a seriously well-floured surface pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter (or the rim of a glass dipped in flour) cut out as many rounds as possible, rerolling the scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake for 15 to 20 minutes, or until the tops just start to brown.

Note: If you use a mini cutter like I did, the recipe will make a lot more scones, and you will have to bake them for a shorter time. I did mine for about 12 minutes from a frozen state.

Other Note: You can freeze these after you cut them out so that you can prepare these beforehand. Just freeze them on the baking tray for a half hour, then transfer to a plastic bag. When you bake them, just add a few minutes onto the baking time.

Serve scones warm with whipped cream and lemon curd.

Advertisements

6 Responses to “Pipe Dream #207: To Be Oh Fer Cute – Raspberry Heart Scones”


  1. 1 Leia July 24, 2013 at 11:13 am

    These are so cute! I just had an English tea party with scones and I love the idea of adding raspberries- great combo with lemon curd!

  2. 2 Lauren July 24, 2013 at 11:19 am

    Oh thanks! Your tea party sounds lovely.

  3. 3 frugalfeeding July 24, 2013 at 3:14 pm

    Very cute indeed. They look great. I love scones – pile on the clotted cream!

  4. 4 Lauren July 24, 2013 at 4:25 pm

    Thanks! I wish I could get the real thing!

  5. 5 chagrinnamontoast July 24, 2013 at 4:48 pm

    I love cute food! And I, too, am a fan of the heart shaped cookie cutter. It’s what I use when making pie crusts and also for cutting holes in toast when making a toad in the hole.

  6. 6 Auntie Sharon July 24, 2013 at 10:00 pm

    Such cute yumminess! Love!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,948 other followers

Lane Cake

Chocolate Clementine Marquise

Spicy Chai Biscotti

Red Wine Pear Trifles

Coconut Oat Chocolate Chip Cookies

Peach Cobbler

Clementine Ginger Tequila Sunrise

S’mores Cake with Malted PB Frosting

Lemon Mousse Crepe Cake

Strawberry Shortcake

Nectarine Brown Butter Upside Down Cake

Raspberry Espresso Fudge Cake

Cherry Clafoutis

Fluffy Buttermilk Biscuits

Banoffee Pie

Blueberry Bourbon Bread Pudding

Pink Sprinkle Cupcakes

Grapefruit Yogurt Loaf

No-Bake Nests

Butter Pecan Shortbread

Black Garlic Herb Bread

Pumpkin Chiffon Torte

Maple Pecan Brown Butter Cupcakes


%d bloggers like this: