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Mind you I am not a baker by trade but when I had my own restaurant I had to make things I was not used to making and learn new things...this is the scone recipe I used then. I used the raspberries as well as peach, apricot and orange with the orange scones.
Here is the recipe I use as I found it on recipegoldmine.com a few years ago...
Raspberry-Filled Orange Scones recipe
Yield: 16 scones
3 1/4 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine
3 eggs, beaten
1/2 cup whipping cream
1 tablespoon grated orange peel (aka orange zest)
3 tablespoons raspberry preserves
Confectioners' sugar
Heat oven to 425 degrees F.
Mix flour, sugar, baking powder and salt; cut in butter or margarine until mixture resembles coarse crumbs.
Beat eggs, cream and orange peel. Add to flour mixture, mixing just until moistened. Shape dough into a ball. Knead 10 times on lightly floured surface. Divide in half. Roll out each half into a 12 x 6-inch rectangle. Spread 1 rectangle with preserves. Top with remaining rectangle. Cut into 8 (3-inch) squares; cut each in half diagonally. Place on lightly greased cookie sheet. Bake 12 to 14 minutes or until lightly browned. Sprinkle with confectioners' sugar.
They are different and a "challenge" due to the filled aspect of them...they may not be the most traditional as far as scones go but they are not too hard and when they get the filling they think you have made a masterpiece...
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)