I thought back today to remember if I had baked at all this summer and I don’t think I did. When the hot weather hits, the sweets I crave are usually fruit. I could live on juicy watermelon and berries in the heat and I turn on the oven as little as possible. Over the last couple of weeks, though, the mornings and evenings have been cool (I’m wearing socks and a hoodie right now!) and I’m suddenly longing for something fresh and warm from the oven to go with a cup of coffee or tea.
The other day, I stopped by Auer Farm in Bloomfield, CT and picked raspberries for the first time. Why have I never picked raspberries? I don’t know. But I had some time so I decided to go for it. On my walk out to the field, I ran into some company. Four pretty large, wild turkeys were hanging out a few feet away, but didn’t seem to mind me.
First, there are the fine thorns to deal with and second, raspberries are much more delicate, especially when they’re fully ripe and they must be handled with care to remove them intact from the bush. After about 30 minutes and one pint later, I put my money in the drop box and left with my beautiful berries.
There are an endless number of things to do with raspberries, but my favorite baked item is scones. I love them for breakfast because they’re not too sweet and the recipe that I like uses mostly whole grain spelt flour. This time around as well, I cut the butter in half and used coconut oil for the other half of the fat and it worked great. I also soaked the pumpkin seeds and even the walnuts for a couple of hours then drained and dried them well. In addition, instead of kneading, shaping and cutting the dough, I simply spooned large scoops onto parchment paper and baked them that way. They came out of the oven slightly crispy on the outside–with the warm raspberries, they were perfect…
1.5 c whole grain spelt flour
0.5 c cake flour
2.5 t baking powder (aluminum-free)
¾ t salt
3 T sucanat or turbinado or other type of granulated sugar
2 T c unsweetened, shredded coconut
1 t cinnamon
4 T (8 oz.) cold, unsalted butter, cut into chunks
4 T coconut oil
¾ c fresh raspberries
¼ c walnuts
¼ c pepitas (pumpkin seeds)
½ c buttermilk
1 large egg
1 t vanilla
1. Combine the first 7 ingredients in a medium bowl and mix well with a wire whisk.
2. Add the coconut oil and butter and into the flour mixture and work with your fingers until it reaches a uniform, crumbly consistency.
3. Add in the raspberries, walnuts and pepitas.
4. Beat the egg and combine with the buttermilk and vanilla, then add to the dry ingredients. Gently mix with a fork until the wet ingredients are incorporated into the dry. Try not to overwork the batter.
5. Spoon ~1/4 cup heaping scoops a few inches apart onto a parchment paper-lined baking sheet.
6. Slice the dough into 8 wedges and transfer to a baking sheet lined with parchment paper. Alternatively, spoon ~1/4 cup spoonsful of batter onto the parchment paper. If not using paper, lightly oil the pan.
7. Bake at 375°F for 20 minutes, or until lightly browned. Cool on a wire rack.
These are so good a few minutes out of the oven with a cup of something hot! Enjoy!