Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Alright, it's just wishful thinking that raspberries are in season here in Michigan. Even though they aren't really in season at the moment, by freezing summer treats like raspberries, you can enjoy them year round!

I'm kind of on a scone kick lately, and this raspberry and chocolate tea scone recipe caught my eye. Besides, anything that adds chocolate into a breakfast food sounds good to me.

The dough came together really easily, just remember to work quickly when you incorporate the frozen raspberries and liquids. If you over-stir you'll end up with completely pink scones.

I ended up not waiting for breakfast, and enjoyed a warm scone straight out of the oven with a little scoop of Jeni's black currant sorbet (an Ohio treat worth searching out!). The flavor combination was really tasty, but honestly I was a little disappointed in the texture of the scone. Hey, not every kitchen experiment can be a complete success, right? I'm planning on trying these again with the dry/wet ratio from my last scone adventure, and then adding the raspberries and chocolate in (maybe white chocolate next time!). What are you favorite ways to use frozen bounty from the summer?

Locally yours,


Views: 176

Comment by Justin Alongi on April 20, 2011 at 1:51pm
What exactly is a scone?
Comment by Shellie A. Gades on April 20, 2011 at 2:47pm
Oh just looking at these makes my mouth water! Thanks for sharing !
Comment by Cara Rosaen on April 20, 2011 at 3:04pm
A scone is a single-serving quick bread - similar to a biscuit, but generally sweeter and flakier. Let us know if you try your hand at making them!
Comment by dixiebelle on April 20, 2011 at 8:03pm

They look rather yummy! Raspberries are in season here in Australia! Here is a photo of Our raspberries! And a recipe too...




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