Yesterday I went and picked raspberries at the Wright-Locke Farm in Winchester. It was cloudy and bit cool, but I still managed to find a lot of super berries.
Of course you can just eat them with a bit of sugar and whipped cream, but with so many I decided that I needed to come up with some other things as well. I remembered having a raspberry cream cheese scone at a local bakery several years ago that was quite delicious, and I wanted to make something similar. The scones came out great, with the tartness of the berries, richness of the cheese, and the light fluffy scone. Here’s the recipe I used.
- 1½ cups raspberries
- 4 oz cream cheese
- 2 cups flour
- ¼ cup sugar
- ½ tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
- 3 oz butter, chilled and cut into pieces
- ¾ cup milk + 1 Tbsp lemon juice (instead of buttermilk)
- 1 egg
- ½ tsp vanilla
- 1-2 tbsp light cream
- If you don't want the raspberries to fall apart when you mix the dough start the night before by freezing the raspberries.
- Cut the cream cheese into little pieces. If you're freezing the raspberries, you can freeze the cream cheese as well.
- Preheat oven to 375 degrees F.
- Measure ¾ cup of milk, and stir in almost 1 tablespoon of lemon juice. Set aside for 5-10 minutes to thicken. If you happen to have buttermilk on hand (I never do), you can skip this step and just use ¾ cup of buttermilk.
- Add all the dry ingredients to a bowl and mix well with a fork or whisk. Cut the butter into the dry ingredients. Mix in the raspberries and cream cheese.
- Lightly beat together the milk, egg and vanilla. Gently fold the wet mixture into the dry ingredients.
- Turn the dough out onto a well floured board and flatten with wet hands until about an inch thick. Cut into 8 large triangles, or wedges if you formed a disk. Place each wedge on a tray lined with parchment paper. Leave some room between them as they will spread.
- Brush the tops with some light cream (or an egg wash). You can also sprinkle with some sugar, but I like the fact that these aren't too sweet so I don't.
- Bake in the preheated oven for 25-30 minutes until golden.