I’m feeling like baking this morning. Only the audience today is a bit picky, aka Ryan. He prefers muffins, I prefer scones.
When baking scones, often the fruit addition is nice, yet subtle. It is actually hard to bring in a fruit flavor and have it shine or be the overwhelming flavor profile. Is this a good idea even? Last year I did a bit of experimenting with blueberry swirl. I like this idea and did it with cake and muffins. This morning I am intrigued with doing it with raspberries and seeing what kind of reaction I get.
Some may say it’s a little repetitive to keep on working on one recipe. I keep on going, as you well know, until I get somewhere where I’m able to say, “I’m happy with this. This is really unique and good.” So, as I am Crazy for Scones on Twitter, I’m crazy again today…….
Raspberries are a wonderful fruit. I think of them as a happy fruit. They are a great textural addition to many desserts. But, flavor? Especially “out of season” and commercially grown? Sorry, Alice, I am churning in unseasonal waters here today. And so, the question becomes, “Can Winter Raspberries Shine?” I’m off to find out……..
The other day I was writing about Mousses and discussing the use of Coulis. Coulis is one of those great culinary words, isn’t it? Coulis is formally defined as a thick, strained sauce made from puréed fruits or vegetables. It comes from the old French, coulees, to strain.
What comes into your head when you hear the word? For me, it’s happy – a warm syrupy concoction of elemental taste, somewhat unctuous and luscious, and hopefully ringing of flavor. Can I do this?
Let’s go see:
So, I’m working off the recipe from my post, “The Rolling Stones, I Mean Scones” from 5/17/13: https://kitchen-inspirational.com/2013/05/17/rolling-stones-i-mean-scones/
RASPBERRY-COULIS SCONES – adapted from Bouchon Bakery;
delicious yum-ness!
I began by contemplating the Coulis. I rustled up Ina Garten’s Raspberry Sauce recipe and began there. I 1/2 pint fresh raspberries, 1/2 cup sugar and 1/4 cup water. I added a generous squeeze of fresh lemon juice. I simmered these ingredients for 4 minutes per her recipe. Then I strained the mixture. First big dilemma – should I add the Framboise and seedless jam or leave the mixture alone? Actually, the fragrance was quite good for Raspberries at this time of year. I thought about this for a bit and decided to add 1/2 tblsp framboise and about 2/3 cup of raspberry jam. Whirred it up in the food processor and set into the refrigerator.
First, I made the orange/sugar mixture used to roll the scones in just before baking and set it aside.
I made the scones per the recipe and rolled them out, swathed over about 1/2 cup of the raspberry sauce
and rolled it up. Rolled the roll in the sugar/orange zest mixture after brushing it with egg wash.
Cut the roll into 8 scones.
Slipped them into a 425F preheated oven.
Voilå! Let’s just see how Mr. Picky responds!
love the heart-shaped raspberry!
