I have some frozen raspberries I would like to use up and want to apply it to this scone recipe. The berries in this recipe are not as moist as my raspberries so I think for the scones to come out I need to make some adjustments.
What do you suggest?
10 oz unbleached AP flour
1 T baking powder
3 T sugar
1/2 t salt
5 Tcold unsalted butter, cut into little pieces
1/2 c currants or cranberries or whatever
1 c heavy cream
preheat to 425
place all the dry ingredients in a bowl or food processor. whisk together or process with six 1-second pulses
cut in the butter until the mixture is like coarse meal. (With the food processor sprinkle the butter pieces and process with twelve 1-second pulses). Mix in the dried fruits. Transfer to a bowl.
Stir in the heavy cream with a fork until the dough begins to form, about 30 seconds.
Tranfer the dough and all dry flour bits to a countertop and knead by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. (it's important to NOT overwork the dough). Pat the dough into a thick circle.
What do you suggest?
10 oz unbleached AP flour
1 T baking powder
3 T sugar
1/2 t salt
5 Tcold unsalted butter, cut into little pieces
1/2 c currants or cranberries or whatever
1 c heavy cream
preheat to 425
place all the dry ingredients in a bowl or food processor. whisk together or process with six 1-second pulses
cut in the butter until the mixture is like coarse meal. (With the food processor sprinkle the butter pieces and process with twelve 1-second pulses). Mix in the dried fruits. Transfer to a bowl.
Stir in the heavy cream with a fork until the dough begins to form, about 30 seconds.
Tranfer the dough and all dry flour bits to a countertop and knead by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. (it's important to NOT overwork the dough). Pat the dough into a thick circle.