Smith Berry Barn

fresh raspberries

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.

Rustic Raspberry Peach Tart

July 28, 2016
Course
Rustic Raspberry Peach Tart
Print Recipe
This is a versatile recipe...use any combination of fruit and/or berries, fresh or frozen. Simply adjust your sugar slightly, to accommodate the natural sweetness of the various fruit used.
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Rustic Raspberry Peach Tart
Print Recipe
This is a versatile recipe...use any combination of fruit and/or berries, fresh or frozen. Simply adjust your sugar slightly, to accommodate the natural sweetness of the various fruit used.
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Ingredients
Ingredients for Dough:
  • 1 1/4 cup all purpose flour
  • 2 tsp sugar (plus extra for topping)
  • 1/2 tsp salt
  • 8 Tbs chilled unsalted butter (7 Tbs for dough, 1 Tbs for topping)
  • 2 Tbs ice water
  • 2 Tbs sour cream (sub plain yogurt if necessary)
Ingredients for Filling:
  • 4-5 fresh, ripe peaches (peeled and sliced)
  • 1 pint fresh raspberries (approx 2 cups)
  • 3 Tbs sugar
  • 2 Tbs cornstarch
  • 1/2 fresh lime (juice and zest)
Servings: servings
Instructions
To prepare the dough:
  1. Mix dry ingredients (flour, sugar, salt) in food processor just until blended.
  2. Add 7 Tbs chilled, diced butter and pulse in food processor until butter is the size of peas (approx 10-12 pulses).
  3. Mix together the ice water and sour cream and add mixture to food processor, while pulsing to bring dough together.
  4. Pulse just until dough comes together and begins to form a ball.
  5. Turn dough onto a floured surface and pat into a 6 inch disc. Wrap in plastic wrap and chill for approximately 2 hours.
  6. After dough has chilled, place disc on a piece of parchment paper and roll out to a 14-16" circle (this doesn't need to be perfect...that's why we call it 'rustic'!)
  7. Slide parchment paper with dough circle onto a cookie sheet and place back in fridge while you prepare the filling.
To prepare the filling:
  1. Preheat oven to 400 degrees.
  2. Peel and slice peaches into large mixing bowl.
  3. Add fresh raspberries and the zest and juice of the half lime.
  4. In a separate bowl, mix sugar and cornstarch together, then sprinkle over fruit mixture and toss gently. Do not over mix!
  5. Remove the dough from the fridge and spoon the filling into the center of dough circle. Spread fruit out gently, leaving a space approximately 2 inches from edge of dough.
  6. Gently fold edges of dough over the edge of filling, making folded pleats as you move around the circle. It is not necessary to be perfect, but try to keep dough from cracking (patch if necessary by pressing dough together with fingertips). This will help keep any juices from escaping.
Finishing touches:
  1. Melt the remaining Tbs of butter and brush over top edge of dough, using a pastry brush. Sprinkle remaining melted butter over fruit mixture in center of tart. To finish, sprinkle sugar over dough edges. If you wish, you may substitute different types of sugar: superfine, turbinado, cinnamon sugar, etc.
To bake:
  1. Place cookie sheet with tart into preheated oven. Bake approximately 40 minutes, or until crust is golden brown and filling is bubbly. Allow to cool slightly and serve warm with vanilla ice cream.