E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Raspberry-filled Scones Susan Reid | October 9, 2020 These beautiful scones have wonderful crisp edges and tender insides, thanks to being baked in cast iron. You can change up the fillings to your taste, but this combination of apricots and fresh raspberries is both brightly flavored and beautiful to look at. Level Intermediate Prep Time 30 minutes Cook Time 24-27 minutes Serves 8 Cook it With Our Cast Iron Wedge Pan Ingredients Scones 2 cups King Arthur Unbleached All-Purpose Flour ½ teaspoon salt ¼ cup sugar 2½ teaspoons baking powder 6 tablespoons cold butter 1 large egg ½ cup milk 1 teaspoon vanilla extract 1/4 teaspoon almond extract Filling ½ cup apricot or peach pie filling ½ pint fresh raspberries Topping 2-3 tablespoons half-and-half or heavy cream Coarse sugar for sprinkling Directions Whisk together the flour, salt, sugar, and baking powder. Cut the butter into the dry ingredients until it’s the size of peas. In a medium measuring cup, whisk together the egg, milk, and extracts. Add to the dry ingredients and mix just until evenly moistened. Turn the dough out onto a floured piece of parchment paper and fold it over two or three times. Divide the dough in half and pat each half into an 8-inch disk. Cover and refrigerate or freeze for 20 minutes. Preheat the oven to 375 degrees F. Grease the wells of a Wedge Pan. Take one disk of the dough and divide it into 8 equal wedges. Use a small spatula to place the wedges of dough in the wells of the prepared pan. Place a level tablespoonful of filling on top of each wedge of dough; spread to cover with a small knife. Slit the raspberries up one side; open them up to make fan-shaped flat berries. Place these on top of the apricot filling to cover its surface. Divide the second half of the dough in 8 wedges and place them on top of the filling and berries. Brush the tops of the scones with cream and sprinkle generously with coarse sugar. Bake for 24-27 minutes until the scones are golden brown. Remove from the oven and cool in the pan on a rack for 15 minutes. Loosen the edges of the scones and put a plate on top of the pan. Flip the pan and plate over to turn out the scones. Carefully remove the pan and replace it with a serving plate. Flip the “sandwich” over again to serve the scones right-side up. Contributed By: Susan Reid Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cajun Crab Corn Cakes with Pickled Okra Maque Choux View recipe Sweet and Sassy Cornbread and Chicken Stack View recipe It Takes Two Reunion Cornbread View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Raspberry-filled Scones Susan Reid | October 9, 2020 These beautiful scones have wonderful crisp edges and tender insides, thanks to being baked in cast iron. You can change up the fillings to your taste, but this combination of apricots and fresh raspberries is both brightly flavored and beautiful to look at. Level Intermediate Prep Time 30 minutes Cook Time 24-27 minutes Serves 8 Cook it With Our Cast Iron Wedge Pan Ingredients Scones 2 cups King Arthur Unbleached All-Purpose Flour ½ teaspoon salt ¼ cup sugar 2½ teaspoons baking powder 6 tablespoons cold butter 1 large egg ½ cup milk 1 teaspoon vanilla extract 1/4 teaspoon almond extract Filling ½ cup apricot or peach pie filling ½ pint fresh raspberries Topping 2-3 tablespoons half-and-half or heavy cream Coarse sugar for sprinkling Directions Whisk together the flour, salt, sugar, and baking powder. Cut the butter into the dry ingredients until it’s the size of peas. In a medium measuring cup, whisk together the egg, milk, and extracts. Add to the dry ingredients and mix just until evenly moistened. Turn the dough out onto a floured piece of parchment paper and fold it over two or three times. Divide the dough in half and pat each half into an 8-inch disk. Cover and refrigerate or freeze for 20 minutes. Preheat the oven to 375 degrees F. Grease the wells of a Wedge Pan. Take one disk of the dough and divide it into 8 equal wedges. Use a small spatula to place the wedges of dough in the wells of the prepared pan. Place a level tablespoonful of filling on top of each wedge of dough; spread to cover with a small knife. Slit the raspberries up one side; open them up to make fan-shaped flat berries. Place these on top of the apricot filling to cover its surface. Divide the second half of the dough in 8 wedges and place them on top of the filling and berries. Brush the tops of the scones with cream and sprinkle generously with coarse sugar. Bake for 24-27 minutes until the scones are golden brown. Remove from the oven and cool in the pan on a rack for 15 minutes. Loosen the edges of the scones and put a plate on top of the pan. Flip the pan and plate over to turn out the scones. Carefully remove the pan and replace it with a serving plate. Flip the “sandwich” over again to serve the scones right-side up. Contributed By: Susan Reid Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cajun Crab Corn Cakes with Pickled Okra Maque Choux View recipe Sweet and Sassy Cornbread and Chicken Stack View recipe It Takes Two Reunion Cornbread View recipe
