I’ve been totally out of my blog for a long time now… This year was busy in a lot of senses, we found our dream house, we moved after transforming it into our perfect space (well it’s not there yet but it will be over time 🙂 ). In the middle we went through some job changes as well, and everything conspired against having time and space to cook. For several days (I could say some months) I had all my pastry utensils and ingredients stored in boxes. Finally, I have some time for myself and for this hobby that fills my days with love and passion. Honestly, even if I did not have time to cook, I never stopped reading other blogs, magazines, books, and watching TV shows in the little time I had free. I recently got myself a copy of Modernist Bread book, which was in my wishlist for a long time. It’s an expensive book but it’s worth every dollar. I am learning so many things about bread! It will take me a really long time to read and even more to put in practice some of the concepts, but I love the challenge.
Recently Mariano and I (he is my bf, I haven’t introduce him before) went to a farm and brought home tons of fresh strawberries and raspberries. It’s a silly thing but I can’t explain how happy I am having lots of fresh fruit. I’m not really a summer lover, but if I love something from summer is fruits. Since I was a child I would eat any fruit that you put me in front, and in large quantities. Still remember a time when my dad brought us 5 kg of cherries. That summer we ate millions of them, made desserts and jam; and they seemed endless. So this time when I brought in over 1kg. of raspberries and 2 boxes of freshly picked strawberries, it instantly transported me to that time, when I didn’t even know what a cherry was, but soon I would learn about that sugary juicy heavenly fruit and many others like apricots and raspberries. Here is my tribute to those old summer with endless fruits and pool afternoons.
Prepare a baking pan with a silpat o parchment paper;
Zest the lemons and combine with the sugar;
Add the flour, salt and baking powder and combine everything with the fingers;
Cut the frozen butter in tiny pieces; you can also grate it or process it with a food processor;
Mix the butter with the flour mixture using a fork or spatula (avoid using the hands because of gluten development) until is well incorporated;
Whisk the egg and vanilla in a separate bowl and add the yogurt until the mixture is smooth and homogeneous;
Stir the yogurt mixture slowly and combine without touching the dough too much. After the dough is mixed, add the fresh raspberries evenly throughout the dough;
Inside the bowl, make a ball with the dough and then transfer it to the countertop sprinkling first some flour. Make the dough into a 18 cm diameter disk, and divide evenly as it was a pizza. I choose to divide it in 8 portions but you can divide it even more;
Put each scone in the pan, leaving 5 cm distance between each.
Bake about 15 minutes or until they are golden;
Let them cool for 10 to 15 minutes prepare the lemon glaze in the meantime;
Drizzle the lemon glaze over the scones and wait until the glaze is dry;
Enjoy!
Lemon Icing
Melt the butter and add the lemon juice and the vanilla;
Sift the icing sugar on top and mix thoroughly to avoid lumps;
The icing should be used right away to avoid drying.
Be creative and substitute: replace lemon for orange, lime, or other citric juice!
Hmm it appears like your blog ate my first comment (it was super long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog.
I as well am an aspiring blog writer but I’m still new to
the whole thing. Do you have any helpful hints for beginner
blog writers? I’d definitely appreciate it.
Hmm it appears like your blog ate my first comment (it was super long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog.
I as well am an aspiring blog writer but I’m still new to
the whole thing. Do you have any helpful hints for beginner
blog writers? I’d definitely appreciate it.