This is my favorite raspberry scones recipe with sweet raspberries, a hint of vanilla, and a drizzle of lemon icing. They’re flavorful, crisp on the outside yet still tender and moist in the center, made with simple ingredients, and perfect for breakfast or brunch!
For a long time I thought of “scones” as a dirty word. A kind of sad, runner up to more delectable breakfast treats, like fruit-laden muffins or gooey cinnamon rolls or buttery coffee cakes. My experience with scones was all too often hard and dry and bland …akin to what I imagine Hagrid’s rock cakes must be like.
However, after lots of recipe testing, they’ve become one of my favorite pastries to make from scratch, and are now in my vocabulary as something much different:
Think a tender, biscuit-like center that’s soft and flaky, and studded with juicy raspberries. A barely crisp crust topped with the sweet crunch of raw sugar. And a quick drizzle of lemon-kissed vanilla icing that adds a welcome tartness to these sweet, buttery, flavorful – and now definitively indulgent – breakfast treats.
A rich and creamy raspberry chocolate ganache tart with a chocolate graham crust, topped with fresh red raspberries for an impressive, decadent – and unexpectedly easy – dessert. Vegan and gluten free options.
If there’s one thing that I miss about living in the Pacific Northwest – and there are many – it’s the seasonal berry bounty: delicious, heaping flats of vibrant, super sweet raspberries, blueberries, and blackberries, as far as the eye can see at every market come summertime.
I first made this tart a few years ago after picking up a gigantic flat of perfectly ripe raspberries from our neighborhood farmers market. My husband didn’t think I could use them all in time, and I accepted the challenge (we’ve known each other for nearly half our lives, how could he not think I would easily win that bet??). While proving him wrong in the tastiest way, this raspberry chocolate ganache came to be.
The raspberries are bright and sweet in concert with the rich, dark, creamy chocolate filling, all nestled in a classic chocolate graham crust. It’s a great way to take advantage of an excess of fresh summer berries, should you ever find yourself with such a “problem…”
A classic strawberry rhubarb crisp with a buttery brown sugar, oat, and almond crumble topping, made even sweeter with raspberries and vanilla.
Spring has sprung in northern Virginia, and oh, am I ready. Our neighborhood is brimming with dogwoods and cherry blossoms, and I’m diving right into my warm-weather berry crazy ways, making good use of some ruby red rhubarb I snagged at the market this week.
I literally cleaned out their limited supply, then asked them to please order more for me, because I’m a real treat for grocery store produce managers… 😂
However, my lack of shame when it comes to specialty seasonal ingredients paid off, with this sweet and vibrant strawberry rhubarb crisp. It combines fresh berries and tart rhubarb tossed with brown sugar and good vanilla, and tucked beneath a buttery almond-oat crumble.