Meyer Lemon and Raspberry Scones

lemon raspberry scones

Scones are one of those coffeeshop items that I love to order but often find disappointing. Either they’re too cakey or over-the-top heavy. My ideal scone is crisp on the outside and tender on the inside, slightly sweet but able to withhold a generous amount of jam/curd/clotted cream. After yet another recent disappointing scone purchase, I decided it was time to scour the interwebs and find a go-to scone recipe for myself.

It’s not too often I succeed on the very first try, but, boy, were these good scones. I based them off the very well-reviewed Royal Wedding Scones on Food52. Lemon and raspberry is a favorite combination in this household, but you could easily change up the fruit and spices based on season and preference.

Scones are definitely best the day you make them (preferably while still a little warm from the oven), but you can freeze these unbaked and bake straight from frozen (you may need to add a few minutes of baking time). I’ve also had success freezing baked scones and reheating them in a 350F oven for 12-15 minutes or so.

Meyer Lemon and Raspberry Scones

Adapted from Food 52 | Makes 8

Ingredients

  • 2 1/2 cups / 313g AP flour (I’ve successfully replaced about 1/3 of this with spelt flour)
  • 1/4 cup / 50g granulated sugar
  • 1 Tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 6 tablespoons / 86g chilled unsalted butter, cut into small cubes
  • 3/4 cup frozen raspberries
  • Zest of 1 meyer lemon
  • 1/2 cup cold heavy cream, plus more for brushing on tops of scones
  • 1/2 cup cold buttermilk
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • Coarse sugar, for sprinkling

Method:

  1. Line a 6-inch round cake pan with plastic wrap. Set aside.
  2. Put sugar and lemon zest in the bottom of a large bowl. Rub the zest into the sugar to release the oils.
  3. Add the remaining dry ingredients to the sugar-zest mixture and whisk to combine.
  4. Add the cold butter to the dry ingredients and cut it in using a pastry cutter or your fingers. You should have varying sizes of butter pieces, ranging from pea to nickel shaped.
  5. Gently fold in the frozen raspberries.
  6. Combine the wet ingredients in a small bowl and whisk well to combine. Add the wet ingredients to the dry, gently folding in with a fork. Do not overmix.
  7. When a shaggy dough begins to form, dump the contents onto a lightly floured surface. Gently fold the dough onto itself just enough so it becomes a cohesive mass. Transfer to the prepared cake pan, cover, and freeze for about 30 minutes or until slightly hardened.
  8. While scones are chilling, preheat oven to 425F and line a baking sheet with parchment paper or a Silpat. When scones are chilled, invert round onto a lightly floured surface and cut like a pie into eight wedges. Transfer to prepared sheet pan. Lightly brush the tops with cream and sprinkle with coarse sugar.
  9. Bake for 20-25 minutes, rotating pan halfway through. Scones are done when a skewer inserted into the middle comes out clean.

Raspberry Lime Pie

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One of my pet peeves is having little bits of ingredients taking up space in the fridge. It seems like I always have a touch of sauce or cream or frosting leftover and I feel wasteful throwing it away. The bright side is that this forces me to get creative with dessert flavor combinations, and I end up making things I wouldn’t have otherwise considered.

This pie, for example.

swirlOriginally I’d planned on just making plain old key lime pie, as it’s one of David’s favorites. (Confession: I’ve never been able to easily find key limes, so I always use plain old limes…someday, someday.) But I had a couple spoonfuls of raspberry sauce leftover from one cake, and a handful of crushed pistachios from another. And also some sour cream from…something. So in they all went. I’m quite happy with the end result — it’s a nice springy twist on an old standby.

I’ve never been very happy with my graham cracker crusts — they’ve either shrunk or bled butter. This adaptation from the Momofuku Milk Bar cookbook has been the most successful to date. I’ve also found freezing the crust before baking helps minimize shrinkage, and you can use a piece of parchment paper to gently “fix” slumps or unevenness while the crust is still warm.

Raspberry Lime Pie

Makes one 9-inch pie | Adapted from Milk and Smitten Kitchen

Graham Pistachio Crust Ingredients

  • 190 g / 1.5 c graham cracker crumbs
  • 35 g / 1/4 c crushed raw unsalted pistachios
  • 20 g / 1/4 c milk powder
  • 14 g / 1 tbsp brown sugar
  • 5 g / 1 tsp kosher salt
  • 55 g / 4 tbsp butter, melted
  • 55 g / 1/4 cup heavy cream

Method:

  1. Preheat oven to 350F. Combine dry ingredients in a medium bowl and toss to evenly distribute.
  2. Whisk butter and heavy cream together. Add to the dry ingredients and toss to evenly distribute. The mixture should hold its shape if squeezed tightly in the palm of your hand.
  3. Press evenly into a greased 9-inch pie pan. Freeze crust until hard, about 10 minutes.
  4. Bake for 8-10 minutes in preheated oven. If crust slumps during baking, use a piece of parchment paper to gently reshape it while still warm. Allow crust to cool completely on a wire rack before filling.

Raspberry Lime Filling Ingredients

  • 1 1/2 tablespoons finely grated lime zest
  • 4 large egg yolks
  • 1 14-ounce (396-gram) can sweetened condensed milk
  • 2/3 cup (155 ml) fresh lime juice (from about 1 dozen tiny key limes or 4 persian/regular limes)
  • 2 T seedless raspberry preserves or jam

Method:

  1. Preheat oven to 350F. Zest limes into the bottom of a medium bowl until you have 1 1/2 tablespoons. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes.
  2. Add sweetened condensed milk and beat until thickened again, about 3 minutes more.
  3. Squeeze zested limes until you have 2/3 cups juice. Whisk into yolk mixture until combined. Pour filling into graham crust.
  4. Using a spoon or squeeze bottle, drop dots of raspberry preserves on top of filling. Use a toothpick or knife to swirl into the filling.
  5. Bake pie for 10-15 minutes, until set but not browned on top at all. Let pie cool completely before adding topping (ideally, chill at least a couple hours in the fridge).

Topping Ingredients

  • 3/4 – 1 c heavy whipping cream
  • 1 to 2 tablespoons powdered or granulated sugar, to taste
  • 1 to 2 tablespoons sour cream (optional)
  • Lime zest and crushed pistachios (optional garnish)

Method:

In a medium bowl, beat cream until soft peaks are formed. Add sugar and sour cream, if using, and beat until desired thickness (do not overbeat). Spread over top of chilled pie. Ideally, pie should be chilled at least another 2 to 3 hours with the cream on top so that it can fully set before you take a slice.

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Another Chocolate Cake

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This past Valentine’s Day, I asked David what kind of cake he wanted. He told me, “I like that chocolate raspberry one.” I like that one too, but was also itching to try some new recipes. So I made another chocolate raspberry cake, this time with Swiss meringue buttercream (more on that later), espresso ganache, and more of that raspberry sauce from the original cake, because it’s just that good.

I never baked layer cakes until last year. My family wasn’t really into cake (often we’d just turn a carton of ice cream into birthday “cake” by decorating it with candy and sprinkles), so there wasn’t much reason to learn. While I think I’m still more of a pie person in general, I’ve started to find real enjoyment in making layer cakes. In a weird way it reminds me of planning a themed concert, which was one of my favorite parts of running a chamber music collective. We’d start out with a theme, and then try to think of different ways of representing that theme. Contrast was important, but all the components still had to make sense together. Other considerations included timing, instrumentalists available, and audience.

With layer cakes, you choose a general cake flavor, then the contrasting / complimenting ones. You have to plan when to make each component so that that everything will be ready at the same time. In my very limited experience, I’ve learned that it’s a 3 day process for me — bake the cake layers first so they can chill/freeze, then make all the components (frosting, filling, glazes etc.), and finally assemble everything and decorate. I’m sure it could be done in a single day, but I usually don’t have that much uninterrupted time; plus, it keeps me from burning out and getting lazy (which is when I tend to forget / drop things).

Anyways, if you got through all that cheesy analogy stuff, wow — thanks. You’re probably a good friend of mine or a family member, ha. So about this cake…

I’d been wanting to bake this particular chocolate cake for awhile as I’ve seen it raved about on The Vanilla Bean Blog, Hummingbird High, and a few other baking blogs. Also, it has coffee, which is never a bad thing in my book.

The consensus: this cake is a keeper. It’s moist and not too sweet, with a beautiful dark color from the cocoa + coffee combo and a rich chocolatey flavor. The other cake has a finer crumb and a nice buttery mouth feel, but this one is more moist. Let’s just say I’d make both of them again.
chocodrips

Buttercream: frosting is my least favorite part of cake (unless it’s cream cheese frosting) because it’s often so cloyingly sweet. So, I wanted to try making Swiss meringue buttercream, because it seems to be the preferred frosting for a lot of pro bakers — main reasons being it’s easy to work with and not too sweet. However, it’s also a bit finicky to make because you have to dissolve the sugar in the egg whites and make sure all the ingredients are the right temperature before combining everything. There are lots of articles about “how to fix buttercream” and “why your buttercream broke” etc. etc., so I knew I was in for a bit of a challenge.

Honestly, I didn’t have a lot of fun making this buttercream. I don’t own a stand mixer, so it took a LOOOOOOONG time to beat the egg white mixture with my handheld until it was cool enough to add the butter. I also made it the night before decorating (because that was when el bebe was asleep for the night and I’ve learned not to attempt lenghty-ish processes during the day), so I had to re-beat it the next day anyways. I found it difficult to keep at a good temperature for decorating because our kitchen was a smidge warm, plus I did get interrupted a few times by the infant child. So I had to keep refrigerating and re-beating and it got a little annoying. In the end it turned out ok — it was much less sweet than American buttercream. There are a ton of recipes out there, so next time I might try one with a higher proportion of egg whites to butter because I’d like to get it even lighter and silkier. Also, I’d probably borrow a stand mixer. And make it the day of decorating. Basically I need more practice and experimentation.

Ganache/Glaze: SO GOOD, and so easy. I had to freeze the leftovers so I wouldn’t eat it all with a spoon. I basically let it sit while I wrestled with the buttercream. Definitely not high maintenance. If I ever feel like making truffles, I’d fill them with this ganache.

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Chocolate Cake with Raspberry Buttercream and Espresso Ganache

Makes one 2-layer, 8-inch cake

Ingredients

  • 2 cups (200g) cake flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (69g) good cocoa powder (I used dutch processed)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken (I substituted 1T vinegar plus enough milk to equal 1 cup)
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1 cup freshly brewed hot coffee (I used dark roast)

Method

  1. Preheat the oven to 350F. Grease two 8×2 inch round cake pans. Line with parchment paper, then grease and flour the pans.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder and salt into a large bowl and whisk to combine.
  3. In a medium bowl, combine the buttermilk, oil, eggs and vanilla. With a mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  4. Divide the batter between the prepared pans (it will be very liquidy) and bake for 35-40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely, removing parchment paper. Note: these cakes are quite delicate, so I recommend refrigerating and then freezing the layers overnight before decorating so they will be easier to handle.

Buttercream

Use your favorite vanilla buttercream (this is a good start) with a few spoonfuls of raspberry sauce and/or food coloring to get your desired shade of pink.

Espresso Ganache / Glaze

Makes one cup

Ingredients

  • 6 ounces bittersweet chocolate, broken into 3/4 -inch pieces
  • 3/4 c (6 oz) heavy cream
  • 1/2 teaspoon instant espresso powder

Method

Put the chocolate in a heatproof bowl. In a small saucepan, heat the cream until bubbles appear around the edge; remove from the heat (this can also be done in the microwave). Add the espresso powder and stir to dissolve. Pour the hot cream over the chocolate and let stand for several minutes. Stir the chocolate until melted and smooth. Let the ganache stand at room temperature until firm enough to spread.

Raspberry Sauce

Make one portion of the recipe here.

To Assemble

  1. Allow cake rounds to chill completely. Level if necessary.
  2. Set one layer on a cake round or platter and spread with a layer of ganache (you can be fairly generous, though reserve at least 1/3 cup or so if you want to glaze the top and sides), topped with a layer of raspberry sauce (leave a thin border around the edge so your fillings don’t seep out from the weight of the top layer).
  3. Set the other layer on top; spread a thin layer of buttercream over the top and sides. Chill for at least half an hour before spreading a heavier layer of frosting over the entire cake.
  4. Chill again for at least half an hour before adding ganache drips along the sides and spreading it over the top (you will need to gently heat the ganache to get it to a glaze consistency — this was about 20 seconds in the microwave for me). Style Sweet CA has a great tutorial on drippy cakes.
  5. Garnish as desired (I used fresh raspberries, cocoa nibs, and crushed pistachios). Chill if not serving right away, but serve at room temperature with plenty of raspberry sauce. Cake keeps well in the refrigerator for several days.