Whole Wheat Raspberry Scones

Just a tidbit of what happened in my life today.  Our family grew from 3 to 6.  All in a matter of one evening, and all by choice.  We went to pick up two kittens, and came home with three.  I just couldn’t separate them.  Two black sisters (one long and one short-haired) and one orange tabby brother.  Snap, Crackle, and Pop.  What’s an extra cat…  or three?  đź™‚

So – Whole Wheat Raspberry Scones.  That’s what I made today.  Proud of me?  They’re pretty good too.

I haven’t been doing a whole lot of baking lately.  Mostly because there has been too much else to do.  Chasing after Cael, cleaning the house, going away, being preggo, etc.  Oh, and I’m back to work part-time too, which definitely adds to the crazy chaotic life that seems to be mine.

But there has still been a bit of baking going on.  I have a few other recipes all set to share with you too.  And I’m sure more baking will be in my future.  Especially with a bridal shower and a wedding for my friend in the near future.

Anyhow!  To the scones!

Whole Wheat Raspberry Scones

 

I found a recipe at Smitten Kitchen and slightly adapted it to what was in my refrigerator.  Raspberries add such great flavour – they make the scones perfectly sweet and tart.  And whole wheat flour add a great body to the scones (not to mention a little added nutrition).  Try them out.  And if you don’t have my ingredients, check out Smitten Kitchen’s recipe; you’re bound to have one or the other.

Whole Wheat Raspberry Scones
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Ingredients
  1. 1 cup whole wheat flour
  2. 1 cup all-purpose flour
  3. 1 tablespoon baking powder
  4. 1/4 cup sugar
  5. 1/2 teaspoon salt
  6. 6 tablespoons cold unsalted butter
  7. 1 cup fresh raspberries
  8. 3/4 cup non-fat vanilla yogurt
  9. 1/3 cup whole milk
  10. And... about 2 Tbsp lemon juice
Instructions
  1. Preheat oven to 425 degrees. Grease a baking sheet.  In the bottom of a bowl, whisk together flours, baking powder, sugar and salt.
  2. With a pastry blender, add the butter cut the butter into the flour mixture until it looks like dry curdled milk (yum, right?).  Add the raspberries and use the blender again to cut them into smaller chunks.
  3. Stir in the yogurt, milk, and lemon juice to form a dough with a flexible spatula.  When the dough is all sticking together, transfer the dough to a well-floured counter.  Flour the top of the dough and pat into a square about 1-inch thick. With a knife, divide the dough into 9 squares.
  4. Put the scones onto the baking sheet. Bake the scones for about 15 minutes, or until lightly golden at the edges.  Cool on the  pan for a minute, then place on a cooling rack.
Notes
  1. If you have to add more or less liquid - do so.  My dough was pretty sticky, but I floured it really well when I rolled it out.  I like making things like that, it's my preference.  But if it's not yours, just don't make it quite so sticky.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/

Enjoy.  They are great still warm out of the oven, as are, with a cup of tea.  Or warmed up later with a slab of butter on top.

After supper this evening, we went outside and had bubbles for Cael (courtesy of his Nana).  Here he is in action!  (He loved it.)

{He was having a blast!  And his feet were as black as…. well… tar}

{My slightly pregnant belly…} 

Talk soon!

**Linked up on Sugar, Spice, and Family Life

Comments

  1. Leave a Reply

    Charissa (@ColourfulPalate)
    August 7, 2012

    I love scones. They are one of my favourite treats – they’re even better with a dollop of whipped cream! (soooo good!) Love your addition of raspberries!

  2. Leave a Reply

    Jess
    October 11, 2012

    Those scones look so good! And the bubble pictures are terrific!!

  1. Doily Table Runner | foreverfaithandfood - [...] crafty.  Not sure why.  Just am.   If you are hungry though check out this great recipe for Raspberry…

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