So, my last post was pretty brief and shallow.
It was just about bread. It had to be just about bread, because I couldn’t really think about anything else.
As I was writing on Sunday, I checked my voice mail and found out that my family’s dog, Twojay, had died. He was old and sick and I knew he was on his way out, but that doesn’t make his passing any easier.
He was a good dog — an adorably dumb, skinny yellow lab that never barked, never bit, would wag his tail so hard that he’d wiggle all over, and loved everyone.
So, I just wrote about bread, scheduled the post, had a good cry, and fell asleep.
It’s still hard to look at old photos of Twojay, but I’m sure that once the pain of losing him passes, I’ll be glad to have pictures to look back on in fondness.
There were things I wanted to write about, too — like, about how Laura over at Cake & Feminism has made an awesomely original blackberry brownie recipe (much less labour-intensive than my pull-apart bread if you need a quick blackberry fix) and how Alpaca-farmin’ Liz over at A Tablespoon of Liz has made vegan lavender shortbread (more lavender)!
Shout-outs make the blogosphere go ’round — not to mention that reading other baking blogs can keep me fairly distracted from real life.
I’m sure we’ve been through times when a little distraction helps in a big way.
Anyways, these raspberry-lavender oat scones are the first thing I’ve made since then.
Unlike the scones you buy at cafés, these are amazingly light in texture — they’re soft in the middle, crunchy around the edges, and just oh-so-slightly sweet!
Just a heads up: the raspberries you use must be frozen.
You can start with fresh ones — and I suggest you do! — but you have to freeze them so that they don’t turn to mush in the dough.
Raspberry-Lavender Oat Scones
*adapted from A Cozy Kitchen
- 1 cup frozen raspberries
- 1 & 3/4 cups all-purpose flour
- 1/2 cup quick-cook/rolled oats
- 1 tablespoon white sugar
- 1 tablespoon baking powder
- 1 tablespoon ground lavender
- 1/2 teaspoon salt
- 3/4 cup (1 & 1/2 sticks) butter, cold and cubed
- 2 large eggs, kept cold
- 1/4 cup half & half cream, cold
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- cream and sugar, for brushing the tops
1 hour before starting this recipe, place your bowl, knife, and pastry cutter in the freezer — this will help keep everything as cold as possible, which will give your scones amazing rise and texture.
Preheat the oven to 400°F/205°C. Line a baking sheet with parchment paper.
In a cold bowl, sift together the all-purpose flour, oats, white sugar, baking powder, ground lavender, and salt. Store in the fridge.
Using a cold knife, cube your butter. Drop the cold cubes into the bowl of sifted ingredients and work the butter in with a cold pastry cutter until the mixture looks like coarse crumbs.
In a separate bowl, whisk the eggs and honey together. Whisk in the extract and cold cream.
Pour the whisked egg mixture into the bowl of dry ingredients. Add the raspberries. Fold everything together until completely incorporated, then turn the dough out onto a clean surface.
Roll the dough out to about 1 inch (2.5 cm) thick — start with a floured rolling pin, then use your hands once the raspberries start melting a sticking to everything (and remember that it doesn’t have to look perfect).
Cut the rolled dough into wedges and place on the prepared baking sheet.
Brush the tops with cream and sprinkle with sugar.
Bake for 23 ~ 25 minutes, or until the edges are well-browned and the tops are golden.
I just cannot say enough good things about these scones — I ate three within an hour of them coming out of the oven!
Make these! Make ’em while raspberries and lavender are still in season.
Share them with the people in your life, and, if you’re lucky enough to have a dog in your life too, then don’t forget to give your best four-legged friend a good scratch behind the ears today.