In a true bit of parenting hypocrisy, I’m encouraging, rather, pleading with my children to finish the school year strong while I’m staying up with the sun, ditching work to feel its warmth on my skin, and sneaking away to tuck into the raspberry bushes to taste what to me is summer boiled down into one sweet, tart bite.
“Only one more week of school!” I tell them, hoping that that’ll be the boost they need to finish with a smile on their faces, rather than the moans and groans I hear as I attempt to motivate them out of bed. Meanwhile, I’m still in bed with the lingering scent of smoke from the fire we sat around while staying up far too late on a school night the evening before.
Summer, what we’re saying is, we are so ready for you. We’re ready for your long days, your leisurely activities, and the way you manage to change our priorities so that much of our day can be spent outside. I’m ready for the garden you help me grow, the camping trips you inspire, and the food that sweetens and softens in your heat. I always romanticize you when you first appear. Of course I do know that shortly, with three kids at home, there will be the “I’m boooooored” chorus singing its familiar tune, but I’m choosing to ignore that reality and live in the delight of a new season.
The newness of the nearly summer days have all of us delighted by what’s growing. The kids, without prompting, headed to the garden to pluck the first of the raspberries off the vines, with plans of raspberry ice cream. Their plans never made it to the freezer, as we (mostly me) ate the whole bowl. With the few leftover berries I found this morning, I made my girl what I proclaimed to be the best sandwich of her life – mascarpone slathered between two pieces of seedy bread, and studded with fresh raspberries that practically turned to jam under the weight of its top cover. It was my little way of saying, “Summer is nearly here. Finish strong.” I’m telling myself that too.
Recipe: Fresh Raspberry Scones
This recipe has been made no fewer than a hundred times in our house. These shortcakes are our scones, the cobbler on top of our baked fruit, and sometimes, with the addition of herbs or cheese, savory biscuits to accompany dinner.
The trick here is not to overwork the dough. It’s a very crumbly mass once it comes out of the bowl, but that’s why the finished texture is so light and tender. Don’t knead the dough together, but rather press it until it just holds. This dough can be made by hand, in a food processor, as it is written, or in a stand mixer.
Makes 8 shortcakes
Adapted from Date Night In, by Ashley Rodriguez
2 cups / 270 g all-purpose flour
1 teaspoon kosher salt
1 tablespoon aluminum-free baking powder
3 tablespoons granulated sugar
1/2 vanilla bean, seeds scraped (optional)
1⁄2 cup / 115 g unsalted butter, diced into 1⁄2-inch cubes, chilled
1 cup / 240 ml plus 2 tablespoons heavy whipping cream, divided
1 – 1 1/2 cups fresh raspberries
3 tablespoons Turbinado or granulated sugar
1. In the bowl of a food processor, combine the flour, salt, baking powder, granulated sugar, and vanilla bean seeds, if using. Pulse a few times to combine and break up any clumps.
2. Add the butter, scattering it over the flour. Pulse 15 times to break up the butter. The mixture will look sandy, with some larger pieces of butter throughout.
3. Pour 1 cup / 240 ml cream over the dough and pulse an additional 20 times. Add the raspberries and pulse just a couple more times to combine. The dough will look crumbly and dry.
4. Dump the dough onto an unfloured work surface and use the palm of your hand to work the dough just until it holds together. You don’t want to overwork the dough, as this can make it tough. Gather the dough together into a 6- to 8-inch round (for making wedge-shaped scones) or a rectangle (for cutting out round biscuits).
5. Use a brush or your fingers to spread the remaining 2 tablespoons cream in an even layer on top. Sprinkle the extra sugar, if using, on top of the cream. Chill the dough for 30 minutes.
6. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
7. Cut the dough into the desired shapes and then place them on the baking sheet. Bake for 20 to 25 minutes, or until deep golden along the edges.
8. Cool to room temperature on a wire rack.
9. These are best served the day they are baked. Unbaked dough can be wrapped and frozen for up to 1 month.
Note: Often I make these by hand and simply grate the chilled butter into the dry ingredients with a cheese grater. From there I toss the butter and dry ingredients together, breaking up any large clumps with my hands, and then stir in the cream.
For extra flaky layers, give this dough 1 or 2 turns as you do in the Quick Puff Pastry recipe (page 19 of Date Night In).