Comments on: Raspberry Scones http://leitesculinaria.com/11902/recipes-raspberry-scones.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Tue, 22 May 2012 16:01:35 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Testers Choice http://leitesculinaria.com/11902/recipes-raspberry-scones.html#comment-45852 Testers Choice Mon, 24 Oct 2011 17:16:28 +0000 http://leitesculinaria.com/wordpress/?p=11902#comment-45852 [Elsa M. Jacobson] Vegan and flavor-packed! These scones burst with raspberry flavor enhanced by agave nectar and high-quality vanilla extract. Super-easy to make, and no one would ever know they're vegan. The ingredients are easy to get ahold of. The directions are clear, precise, and right on target. I made eight scrumptious scones, just as the recipe specified. Mine were not as picture-perfect as the photograph that accompanies the recipe here: they were rounder from having been scooped, browner (perhaps from the variety of spelt flour or agave nectar I used?), and had a more vibrant-looking ruby red color, from the perfectly summer-ripe raspberries I marbled throughout the batter. While no one would ever know they're vegan, they were not light and crumbly. The texture was satisfying, but they were more heavy and solid than light and crumbly. They were terrific right after cooling — we could hardly wait to taste them! — and gone long before the two possible storage days specified in the recipe. As with traditional scones, I felt they weren't really keepers: by the next morning, they had already lost some of their fresh-baked texture, part of what I love most about scones. Yet no one else seemed to mind, and no one commented on the texture. The raspberries were a great pairing for this recipe, but I wouldn't hesitate to try blackberries, or even tart dried cherries or cranberries on subsequent batches. Though specified as a perfect accompaniment for morning tea, why not also enjoy them for afternoon tea? A trio of additional notes: Have faith! In step two, I was initially skeptical about whether the batter would be usable, but as soon as I poured the hot water into the batter, it all came together beautifully. The 14-minute baking time was perfect. Would I call these utterly healthy? No, but they are definitely healthier than traditional white-flour, white-sugar scones! [Elsa M. Jacobson] Vegan and flavor-packed! These scones burst with raspberry flavor enhanced by agave nectar and high-quality vanilla extract. Super-easy to make, and no one would ever know they’re vegan. The ingredients are easy to get ahold of. The directions are clear, precise, and right on target.
I made eight scrumptious scones, just as the recipe specified. Mine were not as picture-perfect as the photograph that accompanies the recipe here: they were rounder from having been scooped, browner (perhaps from the variety of spelt flour or agave nectar I used?), and had a more vibrant-looking ruby red color, from the perfectly summer-ripe raspberries I marbled throughout the batter. While no one would ever know they’re vegan, they were not light and crumbly. The texture was satisfying, but they were more heavy and solid than light and crumbly. They were terrific right after cooling — we could hardly wait to taste them! — and gone long before the two possible storage days specified in the recipe. As with traditional scones, I felt they weren’t really keepers: by the next morning, they had already lost some of their fresh-baked texture, part of what I love most about scones. Yet no one else seemed to mind, and no one commented on the texture. The raspberries were a great pairing for this recipe, but I wouldn’t hesitate to try blackberries, or even tart dried cherries or cranberries on subsequent batches. Though specified as a perfect accompaniment for morning tea, why not also enjoy them for afternoon tea?

A trio of additional notes: Have faith! In step two, I was initially skeptical about whether the batter would be usable, but as soon as I poured the hot water into the batter, it all came together beautifully. The 14-minute baking time was perfect. Would I call these utterly healthy? No, but they are definitely healthier than traditional white-flour, white-sugar scones!

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