I love baking, but Mr. Something has Type 1 Diabetes, so I try not to do it that often. Here’s the other thing: I don’t even like sweets that much. I’d rather have an extra helping of dinner than have dessert (that’s a lie; I’d rather have extra dinner and dessert and then more dinner). However, I really enjoy the process of baking, and I can usually find a friend or two to take some cookies or whatever. Thank you, friends, for taking that great burden off of my shoulders.

This morning, after I had a ridiculous number of clementines for breakfast, I wanted something more. I wanted butter and sugar and flour, and sure, throw some fruit in there just so I don’t feel too bad about it. So I made scones. Scones are wonderful because they aren’t too sweet and they make a nice breakfast or a good snack with tea at the end of the day. (I love food.)

Of course, I wanted to eat one of these when they came out of the oven. When I was done savoring its buttery, crumbly texture (i.e., shoving it down my gullet), I noticed I’d dropped two whole raspberries on my jeans and smeared them in like fingerpaint. So now I’m doing laundry.

Raspberry Scones

Adapted from La Petite Brioche

• 2C flour
• 1/2C sugar
• 1T baking powder
• 1t salt
• 1T orange zest (I used clementine zest, because I’m obsessed with them, and got about 2t out of two clementines)
• 1 stick cold butter, cut into chunks (I used salted, since that’s what I had–I think it worked well)
• 1 egg
• 1/2C heavy cream
• 1C frozen raspberries (peaches would be delicious, too)
• some more heavy cream for the tops
• some extra sugar for sprinkling

Preheat the oven to 400F.

In your stand mixer bowl (with the paddle attachment), put flour, 1/2C sugar, baking powder, zest, and salt. Whir that around on the lowest speed til its mixed, then throw in the cold butter. Add the heavy cream and egg. Mix til it looks lumpy and just blended. Add raspberries and mix.

Flour your counter and knead the dough into a ball. Squish it down so its 3/4″ thick. Cut into eight triangles. I am bad at this, so I accidentally cut mine into twelfths. There’s a reason I’m not a mathematician.

Brush with more cream, sprinkle with sugar, and place on an ungreased cookie sheet. Bake for 20-25 minutes. The tops should be brown and the scones should be firm when you poke them.

So my scones sort of decided to spread out more than I think they should have, which probably means my butter wasn’t cold enough. Next time I’ll cut up the butter and stick it in the freezer for a few minutes before adding it to the flour.

Spread out or not, they are super, super good.