Cooking Hussy


Mega Scones – Raspberry January 15, 2008

Filed under: Bread/Muffins — cookinghussy @ 8:54 am



MEGA scones indeed. I made two mega scones this Sunday and the basically filled a cookie sheet pan.  This is the first time I’ve made scones and they turned out well. The simplicity of making two, giant scones appealed to me. I followed Heidi’s recipe.

4 cups whole wheat pastry flour
3 tablespoons baking powder
1 teaspoon sea salt
1 stick unsalted butter, chilled and cut into 1/4-inch cubes
3/4 cup granulated sugar
1 1/4 cups half-and-half ( with a little extra to spare if needed)
1 teaspoon vanilla extract
zest of one lemon

2/3 cups raspberry preserves


1/2 cup powdered sugar
1 tablespoon lemon juice
zest of one lemon

Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). Add the half-and-half, vanilla extract, and lemon zest. Pulse  dough just comes together – don’t over mix, but if the batter is too dry add more cream a bit at a time.

Turn out onto a floured piece of parchment paper, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into (roughly) a 9×9 inch square, 1/2-inch thick. You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam and fold the left side of the dough in toward the center. Fold the other side in after. Slide onto prepared baking sheet. Repeat with the other piece of dough. The two scones will fit on one baking sheet but give them a few inches between each other so they don’t bake into each other. Brush with a bit of cream, and bake for about 25 minutes at 375 or until golden where the scones touch the pan.

For the glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool.

Notes: This probably won’t be made often, but is a great idea for brunches or special occasions.

Servings: Two mega scones or about a billion little slices.


One Response to “Mega Scones – Raspberry”

  1. […] made those Mega Scones again this past weekend. This time I cut back on how much I rolled out the dough, used two […]

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