Scone —[SKOHN, SKON] — This Scottish quick bread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today’s versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds.
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Ingredients for Scones:
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter (cold)
2 cups fresh raspberries
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon raspberry extract
1/2 cup lightly toasted coconut flakes
2 large eggs
Directions for Scones:
In large bowl, mix together flour, sugar baking powder and salt.
Cut in butter until mixture resembles coarse crumbs.
Add milk, extract, coconut and 2 slightly beaten eggs. Mix until blended.
Gently stir in raspberries (reserving 1/2 raspberries for tops).
Knead on a floured surface and cut into desired shapes.
If you find your dough sticky, add more flour as needed.
Place reserved raspberries on tops of each scone.
Bake at 375°F for 15 to 20 minutes.
Pipe chocolate-raspberry icing over cooled scones.
Ingredients for Chocolate-Raspberry Icing:
3/4 cup sugar
1/4 cup cocoa
2 to 3 tablespoons water
1 tablespoon corn syrup
1/2 teaspoon raspberry extract
Mix all ingredients until smooth.
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