Smith Berry Barn

baking powder

Fresh Raspberry Scones

June 19, 2021
Fresh Raspberry Scones
Print Recipe
This basic scone recipe can be made with almost any berry that's in season....or it works equally as well with frozen berries. Softer berries are a little messier to mix, but still delicious. Try blueberries, marionberries, tayberries, even strawberries!
Servings Prep Time
8-12 scones 15 minutes
Cook Time Passive Time
15-18 minutes 30 minutes
Servings Prep Time
8-12 scones 15 minutes
Cook Time Passive Time
15-18 minutes 30 minutes
Fresh Raspberry Scones
Print Recipe
This basic scone recipe can be made with almost any berry that's in season....or it works equally as well with frozen berries. Softer berries are a little messier to mix, but still delicious. Try blueberries, marionberries, tayberries, even strawberries!
Servings Prep Time
8-12 scones 15 minutes
Cook Time Passive Time
15-18 minutes 30 minutes
Servings Prep Time
8-12 scones 15 minutes
Cook Time Passive Time
15-18 minutes 30 minutes
Ingredients
for Dough
  • 2 cups (284 g) all purpose flour
  • 1 cup (100 g) almond flour sub 1/2 cup whole wheat flour if desired)
  • 1/2 cup (100 g) sugar
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 1/2 cup (4 oz) unsalted butter chilled, cut into pieces
  • 1 cup fresh raspberries sub frozen if desired
  • 1 cup heavy cream
  • 1/2 tsp almond extract
for Topping
  • 2-3 Tbs heavy cream
  • 2-3 Tbs raw sugar
Servings: scones
Instructions
  1. In food processor, mix all dry ingredients and pulse several times just to mix. Add chilled butter and pulse multiple times until butter pieces are the size of small peas and mixture is coarse and crumbly.
  2. Transfer mixture to medium mixing bowl. Add fresh raspberries and gently stir to evenly distribute berries.
  3. In a liquid measuring cup, measure out heavy cream and add the almond extract. Pour liquid mixture over dry mixture. Stir gently just bring mixture together. If bits of dry ingredients don't come together, dump mixture onto clean surface and finish bringing together with your hands. This can be a bit messy, but continue to bring dough together until it comes together enough to hold it's shape.
  4. Form dough into a circle, approximately 8" across. Flatten with hands and cut into 8 equal wedges. Transfer each scone to parchment lined baking sheet with space in between. Alternatively, dough can be divided using an ice cream scoop and dropped onto baking sheet.
  5. Using a pastry brush, top each scone with the additional heavy cream. Sprinkle raw sugar on top.
  6. Place baking sheet in refrigerator for 20-30 minutes to chill. While scones are chilling, preheat oven to 400 degrees.
  7. Bake scones for 15 minutes and check for doneness. They should be lightly browned on the outside and soft but not gooey on the inside. Gently tap the center surface of scone to test for doneness. If scones need more time, add 3-5 minutes, but keep a close eye for browning. Rotate pan if necessary.
  8. These scones are best when fully cooled, but eaten within the first day or two.

Spiced Pear Cobbler

October 9, 2020
Spiced Pear Cobbler
Print Recipe
This is a perfect dessert to enjoy in the fall, featuring fresh, ripe pears and seasonal spices. Best served warm with vanilla ice cream!
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Spiced Pear Cobbler
Print Recipe
This is a perfect dessert to enjoy in the fall, featuring fresh, ripe pears and seasonal spices. Best served warm with vanilla ice cream!
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
For the Filling
  • 3 Tbs butter
  • 8 each fresh, ripe pears peeled, cored and cut into pieces
  • 1 cup sugar
  • 1/4 cup corn starch
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
For the Topping
  • 1 1/2 cups all purpose flour
  • 1/2 cup brown sugar packed
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp freshly ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup unsalted butter chilled and cut into pieces
  • 1/4 cup half & half
Servings: servings
Instructions
To prepare the Filling
  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients in bowl and set aside.
  3. Melt butter in a skillet over medium heat on the stovetop. Add pears and stir to coat.
  4. Add the sugar mixture and stir to coat pears. Continue cooking and stirring carefully until sugar mixture is dissolved and becomes thickened and bubbly, approximately 5 minutes.
  5. Stir in the vanilla and remove from heat. Transfer pear mixture to a 2 quart baking dish and place in preheated oven while you prepare the topping dough. (Remove from oven after 10 minutes or as soon as topping is ready to be added)
To prepare the Topping
  1. Place all dry ingredients in a mixing bowl and stir to combine.
  2. Add the diced butter and mix with a hand-held pastry blender until well mixed and the butter is in pea-sized pieces. (You may use a fork or your fingers for this step if you prefer)
  3. Add the half & half to the mixing bowl and stir gently until the mixture just comes together and resembles a soft dough.
  4. Remove the baking dish from the oven if it's not already out. Carefully drop the dough by spoonfuls onto the pear mixture.
  5. Place the baking dish back in the oven and bake for 30 minutes, or until the topping is lightly browned and filling is bubbling.
  6. Once removed from the oven, allow to cool slightly. Can be served warm or at room temperature.

Skillet Berry Cobbler

August 11, 2018
Skillet Berry Cobbler
Print Recipe
Servings Prep Time
6-8 servings 30 minutes
Cook Time
50 minutes (total)
Servings Prep Time
6-8 servings 30 minutes
Cook Time
50 minutes (total)
Skillet Berry Cobbler
Print Recipe
Servings Prep Time
6-8 servings 30 minutes
Cook Time
50 minutes (total)
Servings Prep Time
6-8 servings 30 minutes
Cook Time
50 minutes (total)
Ingredients
Ingredients for Filling:
  • 4 cups blackberries (fresh or frozen)
  • 2 cups blueberries (fresh or frozen)
  • 1/2 fresh lemon (zest and juice)
  • 1/2 cup sugar
  • 2 Tbs cornstarch
  • 1/2 tsp cinnamon
  • 1 Tbs butter (to be melted in pan)
Ingredients for Topping:
  • 1-1/4 cups all purpose flour
  • 2 Tbs sugar (plus extra for top of biscuits)
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 Tbs chilled unsalted butter (cubed into small pieces)
  • 2/3 cup heavy cream (1/2 c for dough, remaining for top of biscuits)
Servings: servings
Instructions
To prepare the filling:
  1. Preheat oven to 350 degrees.
  2. Place 1 Tbs butter in 10" cast iron skillet and place in oven to melt butter while preparing berry mixture.
  3. Place all berries in large mixing bowl. Toss gently with lemon juice and zest.
  4. In a small bowl, whisk together sugar, cinnamon and cornstarch. Pour over berry mixture and toss gently to combine and coat berries evenly.
  5. Once oven is preheated, remove skillet from oven and carefully pour in the berry mixture. Be careful...your pan will be hot! Place skillet with berry mixture back in oven to heat up while making the cobbler topping.
To prepare the topping:
  1. In medium bowl, whisk together flour, sugar, baking powder and salt.
  2. Add cubed, chilled butter to flour mixture and cut together with pastry cutter (and/or hands) until butter pieces are the size of small peas and the mixture is coarse, but somewhat lumpy.
  3. Add 1/2 cup heavy cream to flour mixture and mix gently until dough just comes together and no dry bits remain (be careful not to over-mix).
  4. Using clean, dry hands, form 6-7 individual biscuits with the dough and set aside until skillet comes out of oven.
To finish baking:
  1. Remove skillet from oven and raise heat to 400 degrees.
  2. Carefully place biscuits on top of berry mixture in skillet. Be careful...your pan will be hot!
  3. Using a pastry brush, brush remaining heavy cream on top of each biscuit and sprinkle with sugar.
  4. When oven comes to temp, place skillet back in oven for approximately 25 minutes or until biscuits are golden brown and filling is bubbly.
  5. Once cobbler is out of the oven, allow to cool slightly and serve with vanilla ice cream. Enjoy!

Blackberry Cobbler

July 29, 2016
Course
Blackberry Cobbler
Print Recipe
This is the cobbler we serve every year at our Berry Festival. Try it with a mixture of blackberries like marionberries and boysenberries or, later in the season, try mixing our Triple Crown blackberries with blueberries. There's no combination that isn't delicious!
Servings Prep Time
12 servings 30-40 minutes
Cook Time
50-55 minutes
Servings Prep Time
12 servings 30-40 minutes
Cook Time
50-55 minutes
Blackberry Cobbler
Print Recipe
This is the cobbler we serve every year at our Berry Festival. Try it with a mixture of blackberries like marionberries and boysenberries or, later in the season, try mixing our Triple Crown blackberries with blueberries. There's no combination that isn't delicious!
Servings Prep Time
12 servings 30-40 minutes
Cook Time
50-55 minutes
Servings Prep Time
12 servings 30-40 minutes
Cook Time
50-55 minutes
Ingredients
Ingredients for Filling:
  • 10 cups fresh blackberries (sub 2 cups blueberries if desired)
  • 3/4 cup sugar
  • 3 Tbs cornstarch
  • 1/2 lemon (juice and zest)
Ingredients for Dough Topping:
  • 2 1/2 cups all purpose flour
  • 1/4 cup sugar (plus more for spinkling)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup melted butter (plus additional 1-2 Tbs, melted for topping)
  • 3/4 cup buttermilk
Servings: servings
Instructions
To prepare the filling:
  1. Preheat oven to 350 degrees.
  2. Place rinsed berries in large mixing bowl. Add lemon juice,lemon zest, sugar and cornstarch and stir gently to combine.
  3. Pour berry mixture into a buttered 9"x13" baking dish. Place in preheated oven and bake for 30 minutes. While the filling bakes, begin preparing the dough.
To prepare the dough:
  1. In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
  2. In glass measuring cup, measure out the buttermilk and mix in the melted butter until smooth and creamy. It works best if you allow the melted butter to cool slightly before mixing.
  3. Slowly add buttermilk mixture to the flour mixture and stir until a soft dough forms. Bring dough completely together with your hands, if desired.
  4. Pat dough into a flattened disc and divide into 12 equal pieces. Form and flatten the dough pieces into rounded discs.
To finish baking:
  1. After the filling has baked for 30 minutes, remove from oven and raise oven temperature to 375 degrees.
  2. Carefully place each of the dough pieces on top of the hot berry filling in an even pattern.
  3. Melt an additional 1-2 Tbs butter and brush gently on the tops of the dough. Sprinkle with sugar to finish.
  4. Bake uncovered for an additional 20-25 minutes, until crust is golden brown and filling is bubbly. This cobbler is best served warm with vanilla ice cream.
Recipe Notes

If you don't have buttermilk on hand, you can easily substitute with a milk/lemon juice combo. ??Simple measure the same amount of milk and add approximately 1 Tbs of lemon juice. ??You may also use 1/2 cup of whipping cream or half and half along with 1/4 cup sour cream.