Smith Berry Barn

heavy cream

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.

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!