Strawberry Scones

I tested this recipe with strawberries rather than raspberries as the original recipe called for. The strawberries tasted great, but broke down and were very wet. Next test: fresh cranberries.

2 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
4 ounces cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 egg yolk
6 ounces fresh strawberries (approximately 1 1/2 cups)
2 tablespoons turbinado sugar

Preheat oven to 400º and line baking sheets with parchment paper.

In food processor pulse flour, sugar, baking powder and salt. Add butter pieces and pulse until pea-sized pieces form.

Whisk egg yolk into buttermilk and slowly pour into processor; pulse until dough comes together.

Transfer to floured work surface. Sprinkle strawberries over the top and knead three times to fold in strawberries. (This was messy as the fruit broke down and became wet, but it baked fine in the end.) Pat into a 1-inch thick rectangle. Cut or pull into 2-inch pieces and transfer to baking sheets.

Sprinkle with turbinado sugar and bake 15-18 minutes, rotating halfway through baking time, until lightly golden. Cool on wire racks.

I recommend serving these the day they are baked as they dry out rather quickly.

Raspberry Scones

This is a simple recipe that is made in a food processor. I am testing this recipe with a variety of flavors and will let you know the results soon.

2 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
4 ounces cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 egg yolk
6 ounces fresh raspberries (approximately 1 1/2 cups)
2 tablespoons turbinado sugar

Preheat oven to 400º and line baking sheets with parchment paper.

In food processor pulse flour, sugar, baking powder and salt. Add butter pieces and pulse until pea-sized pieces form.

Whisk egg yolk into buttermilk and slowly pour into processor; pulse until dough comes together.

Transfer to floured work surface. Sprinkle raspberries over the top and knead three times to fold in raspberries. (This was messy as the fruit broke down and became wet, but it baked fine in the end.) Pat into a 1-inch thick rectangle. Cut or pull into 2-inch pieces and transfer to baking sheets.

Sprinkle with turbinado sugar and bake 15-18 minutes, rotating halfway through baking time, until lightly golden. Cool on wire racks.

I recommend serving these the day they are baked as they dry out rather quickly.

Chocolate Chunk Cookies with Walnuts

These cookies are simple to make and always a crowd pleaser.

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
6 ounces unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1 egg
1 teaspoon vanilla
12 ounces chocolate chunks (semi-sweet or milk chocolate)
1 cup chopped walnuts

Preheat oven to 375º. Mix flour, baking soda and salt until blended; set aside.

Beat butter and sugars in large bowl until light and fluffy. Add egg and vanilla and beat until blended. Gradually add flour mix, beating well after each addition.

Stir in chocolate and walnuts.

Drop tablespoonfuls of dough onto parchment-lined baking sheets and bake 11-12 minutes, rotating half-way through baking time, until lightly browned. Cool 1 minute before transferring to wire racks to cool completely.