Raspberry Stuffed Lemon Scones

2 cups all purpose unbleached flour

4 teaspoons baking powder

1/2 cup sugar

Pinch of salt

6 tablespoons frozen unsalted butter

2 cups fresh raspberries

3/4 cup whole milk or cream

1 egg, room temperature

2 teaspoons fresh lemon juice

1 tablespoon lemon zest

Preheat oven to 375 degrees F

Combine flour, sugar, baking powder, lemon zest, and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. 

Mix milk (or cream), lemon juice, and egg in a separate bowl. Fold wet ingredients into dry ingredients (you might not need all the liquid).

Divide dough in half. Pat dough out onto a lightly floured surface to make a perfect 8" by 8" square. Spread 2 tablespoons of raspberry preserve on top (this will be the bottom piece).  Arrange all the raspberries on top of the preserve. 

Roll the second piece of dough, making sure it's 8" by 8". Lay this carefully on top of the first piece and close all the edges. 

Use a 3" round pastry cutter or drinking glass to carefully cut out the scones.

Arrange on a lined cookie sheet and refrigerate for one hour.

Remove from the refrigerator and bake for 15 to 20 minutes or until a stick inserted into the middle comes out clean.

Mini Raspberry Vanilla Scones

2 cups all purpose unbleached flour

4 teaspoons baking powder

4 tablespoons sugar

Pinch of salt

6 tablespoons frozen unsalted butter

1 cup raspberry preserve

1/2 cup whole milk or cream

1 egg, room temperature

2 teaspoons pure vanilla extract

Preheat oven to 375 degrees F

Combine flour, sugar, baking powder and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. 

Mix milk (or cream), vanilla and egg in a separate bowl. Fold wet ingredients into dry ingredients.

Pat dough out onto a lightly floured surface. Divide dough into 12 equal portions. Add  a teaspoon of raspberry preserve to the middle of each piece and make sure to close completely.

Line a 12 cup small muffin pan and add scones. Refrigerate for 10 minutes. Remove from refrigerator and bake for 15 to 20 minutes or until golden brown and dough is cooked.

Almond Lemon Date Scones (Gluten Free)

2 cups almond flour/meal

2 teaspoons GF baking powder

2 tablespoons sugar

Pinch of salt

6 tablespoons frozen unsalted butter

1 1/2 cups chopped dates

3 tablespoons cream or milk

1 egg, room temperature

3 tablespoons grated lemon rind

Preheat oven to 425 F.

Combine flour, sugar, baking powder and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. Add the dates and grated lemon zest. Lightly mix to combine. Set aside.

Whisk egg and milk until well combined in a separate bowl. Gradually pour in one tablespoon at a time to the dry ingredients until the dough comes together but not wet (you might not need all the liquid). Don't over mix!

Turn out onto a floured surface and pat into a 9-inch round about 2" thick. Cut the dough into wedges and place on a parchment lined baking sheet. Brush scones with cream and bake for 10 minutes and then reduce heat to 350 and finish baking until golden and cooked through. This takes another 10-15 minutes.

Chocolate Apple Scones (gluten-free)

Scones:

2 cups gluten-free baking and scone mix (I use Bob's Red Mill)

1 cup sucanat or sweetener of your choice

8 tablespoons frozen unsalted butter

2 cups apples, skin and core remove, chop into small pieces
1 cup dark chocolate chips

1/2 cup whole milk or cream

1 egg, room temperature

1 teaspoon nutmeg
1 teaspoon cinnamon

Preheat oven to 400 degrees F.

Combine apples, nutmeg, cinnamon and sugar in a bowl. Set aside. Combine flour, baking powder, and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. 

Mix milk (or cream) and egg in a separate bowl. Fold into dry ingredients. Add apple mixture and fold to combine.

Pat dough out onto a lightly floured surface. Use a round pastry cutter or a drinking glass (make sure to flour the edge first) and cut into pieces roughly 2 inches in diameter (they expand). Place on a cookie sheet spaced 2 inches apart. Should yield 9 scones.

Bake for 15 minutes or until golden brown.

Drizzle chocolate on top (optional).

Chocolate Drizzle:

1/4 cup chocolate chunks (bittersweet chocolate)

1/4 cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.

Strawberry Scones

2 cups unbleached wheat flour

1/3 cup raw sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons frozen, unsalted butter

1/3 cup chopped, orange peel

11/2 cup thickly sliced strawberries

1/2 cup greek yogurt (full cream)

2 tablespoons cream

1 large egg

1/3 cup orange marmalade

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. Set aside.

Mix cream, yogurt, and egg in a separate bowl. Fold wet ingredients into dry ingredients. Mix in the strawberries and orange peel.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife to slice the dough twice through the width, making three equal squares. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet. Brush lightly with melted butter.

Bake for 15 minutes or until golden brown. Glaze with the orange marmalade. Place on wire rack to cool. 

(This is a "kid friendly" recipe made for my daughter's school lunch. Due to it's low sugar content, it's only mildly sweet.  If you prefer a sweeter taste, double the amount of sugar.)