Growing up in Cornwall, England I had the most incredible summers. Long walks along the coastline, blackberry picking until dark, and days so long and light you feel like the fun never stops. Meals are eaten late and outside, watching the shadows get long. For me, the end of August/ Early September held all that peaceful energy. Full hearts after a Summer of connection... drinking in the final days of Holidays before school begins.
pictured above - the fishing village I grew up in. Looe, Cornwall.
I know it's September 2, but Fall doesn't actually officially begin until September 20... so I'm here for the Summer Feels until then. Raspberries to me are the epitome of Summer- I love their sharp sweetness. Mixed inside of soft scones... it's a dreamy combo for late afternoon Summer garden chats.
My friends at Anthm Blog shared an excellent Scone recipe back in the spring. I loved it and made it so often this Summer that I asked them if I could share how I'd tweaked the recipe and made it my own. So Rachel and Jess - thank you for the inspiration.
This Scone Recipe is so wonderful because you can mix it up in ONE bowl and just scoop it out. No rolling or shaping! Usually filled with butter and cream, Scones are honestly not a great choice if you're being careful about nutrition etc. I LOVE that this recipe features Greek Yoghurt and Spelt flour - making them an excellent source of hidden protein and whole grains.
NOTE: I keep a few sticks of butter in the freezer. I find that grating frozen butter into this recipe is MUCH easier than trying to cut cold butter into the flour. Try that hack and let me know if it works for you!
Ingredients:
2 large eggs
1 1/2 cups Greek yogurt, both full fat or nonfat work great!
1 tsp Vanilla extract
1 1/4 cups All-Purpose Flour
2 cups Spelt Flour
1/4 cup raw Sugar
1 tablespoon Baking Powder
1/4 teaspoon salt
1/2 cup or 1 stick of Unsalted Butter, frozen
1 cup fresh or frozen Raspberries.
Raw Sugar, for sprinkling
Method:
Preheat the oven to 400 and line two baking sheets with parchment paper.
In a large bowl mix together the flours, baking powder, sugar and salt.
Place a cheese grater directly over the bowl and grate the frozen butter directly into the flour mixture. Then get in there with your fingers and move it around in the flour until the mixture in your bowl looks like course breadcrumbs.
Make a well in the middle of the flour/butter mix and pour in the greek yoghurt, eggs and vanilla. Mix until just combined with a fork, then add in the Raspberries and mix them through.
You may have a little bit of dry flour at the bottom depending on your elevation and humidity - don't worry.
Using an ice cream scooper, scoop out the scones onto the lined baking sheet. Sprinkle each scone with sugar and make for 15-20 mins until they're a deep golden brown.
Remove from the oven and allow to cool. Serve with butter and raspberry jam. Don't forget the tea!
