I remember, in late September, hand-picking these raspberries, and tucking them in the freezer after a good rinse. I knew, in months to come, they would be become the star in a delicious sweet. I had of course forgotten about them until I started digging last weekend, and was so happy to find a gentle reminder of warmer days.
Deep Freeze Scones
adapted from Wendy Addison
2 c flour
4 T sugar, plus more for sprinkling
1 T baking soda
5 T butter
1/3 c heavy cream
1/4 c sour cream
2 eggs, beaten, plus 1 egg, beaten
2 c frozen raspberries, thawed
Preheat oven to 400F. Line a baking sheet with parchment paper, and set aside.
In a large bowl, mix together flour, sugar and baking soda. Cut in the butter, until well combined. Stir in the heavy cream, sour cream and 2 eggs, mixing into a soft dough.
With hands, form dough into a 8″ circle, and place on the parchment-lined baking sheet. Spread the raspberries over one-half, and fold up the opposite end, creating a half moon. Press the dough together, at the seams, and cut into six pieces. Brush with 1 egg, and sprinkle generously with sugar.
Transfer baking sheet to oven, and bake 30-35 minutes, until cooked throughout. Juices from the berries, will leak onto the parchment paper, but that is ok! Allow to cool, before serving.