Waiting for the raspberries to ripen

New season's raspberries growing
New season’s raspberries – green but growing

Wild fruit foraging is one of my favourite Summer tasks and in our area there’s a forager’s feast with lots of delicious berries to find. The raspberries are usually the first to ripen and one or two berries are just beginning to show their rosy tones.

New season's raspberries
New season’s raspberries – just beginning to ripen
Last-of-the-blackberries tea scones
“Last-of-the-blackberries” tea scones

Whilst we’re awaiting the imminent raspberry-picking season, I’ve still been working my way through the last few of last year’s blackberries from my freezer. I concocted these rather delicious blackberry tea scones, tinged pink from their added wild fruit. I love cooking with wild food.

J Peggy Taylor

6 thoughts on “Waiting for the raspberries to ripen

  1. How I wish I could just put out my hand and eat those scones:))) Please can you give me the recipe, maybe i can try with some of our wild fruits. Regards:)

    1. Hi Lakshmi, Thank you for your comment. Sorry it has taken me so long to reply but sadly, I don’t have any time left to do blogging at the moment as I am so busy with other things. The scones are very tasty and I am very happy to give you the recipe. Here it is:
      Ingredients: 220g (8 oz) of Self Raising Flour [or Plain Flour + 4 level teaspoons of Baking Powder]; a pinch of salt; 50g (2oz) of butter; 1 x dessert spoonful [10ml spoon] of sugar; 50g (2oz) fruit; 150ml (1/4 pint) of milk.
      To Make:
      1. Heat oven to 220C (425F/Gas Mark 7) and grease a baking tray.
      2. Mix flour (+ Baking Powder if using) and salt and rub in butter.
      3. Stir in sugar and fruit.
      4. Add enough liquid to make a soft, spongy dough ~ it may not take all of the 150ml of milk, depending on how juicy the fruit is!
      5. Pull the dough together and knead lightly on a floured surface. (Scones work out best if the dough is handled only lightly and not overworked.)
      6. Roll out dough to 1cm (1/2 inch) thick and cut into rounds about 6cm (2.5 inches) in diameter.
      7. Re-roll the remaining dough and cut more rounds.
      8. Place on the greased baking tray and bake for about 10 minutes.

      Hope you enjoy your scones!
      Best Wishes, Peggy 🙂

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