Hi! It’s been a while, ya’ll! Honestly, I have no amazing excuse. I mean, yes, we are in the midst of an out of state move, but it’s been relatively easy thus far (I am probably jinxing myself here, so watch out for that). Our house sold within a week and we are barreling toward the easiest closing of all time with only a vague idea of where we will live once Casper and I arrive in Reno in the next few weeks. The truth is, I’ve been absent from this space not just because of the hectic nature of moving, but because of the state of everything in the country and a lot of personal bs that just sort of swirled together into a perfect storm of clinical + acute anxiety that has been a real bitch to navigate. Things feel broken and it’s like one terrible thing after another and it just feels difficult to make pretty things without at least addressing it a little. I’m trying to balance being addicted to the news cycle and actually being a productive human being and mother. I have a relatively easy life and a lot of wonderful support, so feeling down or anxious leaves me with a lot of feelings of guilt that I’ve been trying to reconcile, but that’s a whole other emotional monster that we don’t need to wake right now. I’ve been trying to remind myself to keep my chin up–for both my sanity and for the sake of my kid–but keep my eyes open because they’ve been half asleep for far too long and there’s a lot of work I’ve missed and much more to do. I also want to be there, listen, and do what I can when I can. I’ll keep it brief and vague regarding the political climate, but if you follow me on Instagram you probably know how I feel (or Twitter, because that’s where I let myself get REAL-real).
For now, in this space, I am going to keep plugging along with the recipes and trying to carve out a space for making pretty things. Even when it feels silly and trivial. I actually have some plans for the remainder of the year when we get settled in our new life in Northern Nevada (I’m bringing back Lovely Lady Lunch in 2017! and hoping to add some more content, too) and I am really excited about possibly working with one of my best friends–if I have learned anything about the way I work in recent years, it’s that I don’t work well in large groups but I also feel stifled when working completely solo.
Anyhow, enough rambling because I want to address these scones. I saw the idea to sandwich scones with jam and berries when I was visiting my mom over the holidays and binging on cable television. Instead of jam, I used passionfruit butter that I picked up on our trip to Maui this fall (take me back!), though jam or even lemon curd are equally delicious. You can use blueberries or blackberries instead of raspberries if you want (though I’d avoid strawberries because they are a bit too moist). I think these bake up best after a chill in the freezer (either for 20 minutes or overnight), so the tops don’t slide off as they bake up. The base for these are slightly thicker than the tops, which helps to keep these from falling apart with the weight of the passionfruit butter and berries, there’s a pop of zest in the scone dough for brightness, and each bite has some texture from the sugared top, a bright burst of berry, and an undertone of tropical, tart passionfruit.
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 tablespoons sugar, divided
- 1 teaspoon lime or lemon zest
- 4 tablespoons unsalted butter, cubed and chilled
- 1 cup heavy cream
- ¼ cup passionfruit butter or jam of your choosing
- 4 ounces fresh raspberries
- for the tops:
- 1 egg
- 1 tablespoon milk
- raw sugar for sprinkling
- Combine the flour, baking powder, and kosher salt in a mixing bowl. Rub the sugar and zest together and add 2 tablespoons of the sugar to the bowl of flour, set the remaining tablespoon of sugar to the side.
- Rub the chilled butter into the flour mixture until it becomes sandy and mostly incorporated. Fold in the cream until just combined. Gently bring together the dough and divide the dough into 2 unequal pieces–roughly ⅔ and ⅓ each. Roll each piece of dough into a rough rectangle, about 8×4 inches, with the smaller piece being thinner–this will be the top layer. Lay the thicker piece of dough out on a floured surface and spread evenly with the passionfruit butter or jam, top with the berries and sprinkle with the remaining tablespoon of sugar. Top with the thinner rectangle of dough and trim the edges to make a more defined rectangle. Cut the rectangle in half lengthwise and then into thirds crosswise. Gently lift the scones onto a parchment lined baking sheet and freeze for about 20 minutes, until chilled and the tops are firm (alternatively, freeze overnight and bake in the morning). While the scones chill, preheat the oven to 425°F. Whisk the egg and milk in a small bowl, remove the scones from the freezer and brush the tops with the egg mixture, then sprinkle generously with raw sugar. Bake for 15-20 minutes or until golden on the tops and bottoms. Remove from the oven and cool on a rack for at least 5 minutes before serving.
Sub lemon curd, apple butter, or any jam you like for the passionfruit butter.
These scones were inspired by Darling Coffee as seen on Cooking Channel.