A planner to the core, my mind constantly wanders to my next errand, the next season, or cosmic questions along the lines of, “What should I be when I grow up?” Late August, in particular, is bittersweet, and it is the bittersweet times when I most struggle to be present. These past two weeks, I have felt a strange dichotomy of desires to:
Bake a Peach Shortcake—a cherished treat of high summer—then don an oversized college hoodie to watch a football game. Mourn the earlier sunsets, while simultaneously longing to bake a giant batch of Healthy Pumpkin Cookies.
These raspberry scones, with their bright berry flavor and homey, toasty oatmeal, remind me of the value of taking time to set aside the “What’s Next” in favor of the “What’s Here, Now.”
How to Make Raspberry Scones
These raspberry scones are my bridge between summer and fall. Fresh raspberries remind me that we still have plenty of summer living left to do (and time for another helping of Watermelon Salad), while oatmeal subtly speaks to cooler days ahead (bring on the Vegan Pumpkin Bread).
The Ingredients
Raspberries. The stars of the show. I always opt for fresh raspberries whenever possible because they retain their shape and color best while baking.Buttermilk. Provides moisture and just enough fat to make these scones rich and tender as opposed to dry and crumbly.Greek Yogurt. My healthy, fat-free swap for cream that lightens this recipe while still providing the scones with essential moisture.Unsalted Butter. COLD butter is the secret trick to the flakiest scones you’ve ever made.Egg. Softens and scones and enriches the dough.All purpose Flour and Whole Wheat Pastry Flour. My favorite baking blend of flours (also used in these Blueberry Biscuits) to sneak in some whole grain goodness.Oats. Makes these scones hearty without feeling heavy.Sugar. Tenderizes and sweetens the scones.Baking Soda and Baking Powder. Provide a one-two punch on leavening power to make these scones light and fluffy.Ginger and Nutmeg. Adds some subtle warmth and spice that compliments the raspberries perfectly.
The Directions
Let’s enjoy Raspberry Scones while the berries are still in their prime, and we have summer mornings to savor. Fall and football and pumpkin will come (you know it, Pumpkin Scones!), but for this moment in time, I’m living the present, one Raspberry Scone in each of my hands.Just for the record: the present tastes delightful.
