...and now I know that it makes most delicious raspberry scones as well. If you have access to raspberries...and have a hankering for fresh scones...warm out of the oven...and drizzled with orange glaze...here is a recipe you might like to try.
Anneliese's
- 2 cups flour
- 1 cup sugar
- 1 Tablespoon Baking Powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 Tablespoon grated orange rind
- 1/4 cup butter
- 3/4 cup buttermilk
- 1 egg
- 1 teaspoon vanilla
- 1-2 cups fresh raspberries
- Mix dry ingredients together in a large bow.
- Cut the butter into the dry ingredients with a pastry blender until fine.
- Mix the wet ingredients separately; then add to dry ingredients, stirring with a fork until mixture has been moistened.
Stir in blueberries.- Drop small mounds of batter onto parchment lined cookie sheet....flatten slightly. Arrange several raspberries on each mound...then top each with another small amount of batter...and add a raspberry on top. (Since raspberries are very fragile...this method seems to work better than stirring the berries into the batter.)
Bake at 400°F for 18 minutes. Yield: 16 raspberry scones.Glaze while warm with a mixture of 3/4 cup icing sugar, 1 teaspoon orange peel, and 3 Tablespoons of orange juice.
Then be sure to have the pot of coffee ready...and maybe someone to share it with...and you can be guaranteed that there will be no scones left for tomorrow!
Wow, do those ever look delicious!!! I will definitely be trying that recipe out very soon. :)
ReplyDeleteThese look amazing, I love blueberries and raspberries!
ReplyDeleteI love scones and I also love raspberries so I will try these for sure. The orange glaze looks like a perfect finishing touch. Thanks for the recipe.
ReplyDeleteIsn't it fun to find a recipe that you can try different ways? I just remembered that when I got the recipe, it was patted out into a a large pie shape (like your cheese scones - but not cut through). I changed it a bit and decided to make them individual servings so they would bake faster - but I might just go back and try the other way again - with the cuts this time. So much you can do with a scone recipe!
ReplyDeleteThey look marvelous. If we have any raspberries this summer (doubtful), I'll be trying this as I do love a good scone recipe.
ReplyDeleteThose look wonderful! I make them into a disk and them cut through to make wedges. So many fun ways to change up recipes. Kathy
ReplyDeleteThese scones look so delicious..I keep checking my raspberry patch and nope none ripe yet!
ReplyDeleteno bumper crop of raspberries here....those look so good. i love the versatility of recipes.
ReplyDeleteI can attest to this recipe being a good one! Thanks Judy and Anneliese.
Now Judy, this is just not fair. I was just sitting here wishing I had something tasty. ;-)
ReplyDeleteAnd, one of these would certainly fit that order.
That scone recipe is fantastic. I fondly remember asking my non blogging friends if they would send me a recipe to post . .long before MGCC was started. Anneliese sent me that scone recipe. . and we've enjoyed it many times. I love your new take on it. .I have a raspberry patch that I borrow from next door. . I'll give it a whirl.
ReplyDeleteI will definitely be trying that recipe. I wanted to go to England just to have tea and scones, now I can do my own. Blessings
ReplyDeleteQMM
They look so good...why didn't you give me one today? At least I got to taste those raspberries....
ReplyDeleteThanks for the spontaneous wonderful walk..
I needed that quick debrief.
Those looks absolutely decadent. I have never tried a glaze on mine.
ReplyDeleteYour raspberries look so long and juicy. I know I have asked you this before...what kind of raspberries do you grow?
Here is sit with my hot cup of coffee and gazing at these warm from the oven, scrumptious looking raspberry scones...it is not fair!! But, since you were kind enough to share this recipe, I guess I will forgive you for sharing the pictures on this Thursday morning. I have the buttermilk and the blueberries on hand, although I would be happier if I had some of your raspberries in my refrigerator.
ReplyDeleteJudy this recipe came just in time! I've got raspberries and blackberries galore and was just wondering what to do with the ones I have left over from Jam making...
ReplyDeletethanks so much!
Sandi
I can't make these Judy. I know I'd end up eating each and every one of them! Scone are my weakness..there is something about the after taste of the butter and baking soda in them that is so alluring to me.
ReplyDeleteThat said I am copying down the recipe anyway...I do have fresh raspberries right now....