July 1, 2024

Raspberry Oat Scones

Posted by HI Cookery under 07 July | Tags: , , , |
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Raspberry Oat Scones

July: National Raspberry Month

When raspberries are in season, we love the bright fruits at their peak of sweetness. We eat them throughout the year, though, whether in a simple Scottish dessert, chranachan, for Burns Night, Scottish gatherings and our summertime suppers. To change up our tastes a bit, we use raspberries in Scottish oat scones, too, for breakfast, brunch or afternoon tea (and still eat chranachan for dessert!). Too much raspberries is a good thing and we enjoy indulging in raspberry oat scones during National Raspberry Month.

Recipe

(Adapted from Good Housekeeping)

Ingredients

  • 1 ½ cups old-fashioned (rolled) oats, divided use (reserve more for the topping)
  • 2 cups flour, all-purpose
  • ½ cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup (1 stick) butter, unsalted
  • ¼ cup crystallized ginger, diced small
  • 1 lemon, zested
  • ¾ cup fresh raspberries
  • ¾ cup buttermilk

Directions

In a food processor, pulse one cup of oats until finely ground. Pour the ground oats into a large mixing bowl with the flour, sugar, baking soda and baking powder.

Grate the cold or frozen butter into the dry ingredients. Mix until it resembles coarse crumbs. Stir in the ginger and lemon zest. Lightly toss in the raspberries, being careful not to burst the juices too much. 

Add in the remaining ½ cup oats. Gradually mix in the buttermilk. Blend to form a dough but avoid overmixing. Transfer dough to a clean, floured surface. Shape into a ½-inch thick rectangle.

Cut diagonally then straight to form triangles. Place at least 2-inches apart on a parchment paper-lined baking sheet. Top each scone with additional sprinkles of oats. Bake in a preheated oven at 400 degrees F for 25-30 minutes or until browned. Remove from the oven and cool on wire racks. Serve with butter or clotted cream.

Notes

  • Instead of a long rectangle shape to cut triangle scones, make a ½-inch thick round and cut into wedges. 
  • Search our blog for more recipes containing raspberries.
 

July 1, 2014

Chranachan

Posted by HI Cookery under 07 July | Tags: , , , , , , , |
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Chranachan

Chranachan

July: National Berry Month

July is National Berry Month—an appropriate time to have raspberries in a recipe from Highlander’s heritage—chranachan. Similar to an English trifle because of the layered look, chranachan is a summery Scottish dessert that uses raspberries. Other ingredients include heather honey, Scotch whisky, oats and whipped cream. Serve up something simple and sweet to beat the summer heat—cool off with a cup of chranachan!

Recipe

(Adapted from BBC Food Recipes)

Ingredients

  • 1/3 cup oats (preferably steel cut/pinhead)
  • 2 cups heavy whipping cream
  • 1-2 tablespoons Scotch whisky
  • 3 tablespoons honey (heather or organic)
  • 2 cups fresh raspberries

Directions

In a small pan, toast the oats by mixing over medium-high heat, being careful not to burn them. Set aside and cool. In a large mixing bowl, whip the cream to soft peaks.

Chranachan

Fold in the whisky, honey, toasted oats and raspberries. Scoop into dessert glasses. Garnish with extra toasted oats and a few raspberries (optional). Serve chilled.

Chranachan

Notes

  • Chranachan is derived from Scottish Gaelic: Crannachan.
  • Traditionally, chranachan ingredients (whipped cream mixed with whisky and honey, toasted oats and fresh raspberries) are placed in individual dishes and laid out on the table buffet style so diners can layer their own dessert into their dishes according to their tastes.
  • Any good quality “runny honey” (not crystalized) may be used for this recipe.
  • Toasted oats add texture while raspberries add tartness to this dish.
  • Variations of this recipe include soaking the toasted oats in whisky overnight then mixing it into the whipped cream and pureeing or mashing the raspberries instead of adding the whole fruit.
  • Islander especially loves iced chranachan made with lactose-free vanilla ice cream as a substitute for the whipped cream.
 

July 1, 2013

Raspberry Brownies

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Raspberry Brownies

Raspberry Brownies

July: National Berry Month

Add some razzle dazzle to boring basic brownies with raspberry jam and chocolate ganache! These brownies are rich and fudgy and have become one of our favorite indulgences! We typically have them with a side of fresh raspberries to balance the sweetness with a tart taste. Raspberry brownies are a delicious decadent dessert to bake/eat/serve during National Berry Month.

Recipe

(Adapted from Kraft Foods)

For the brownies

  • 4 ounces/squares of unsweetened baking chocolated\ (we used Baker’s brand)
  • ¾ cup (1½ sticks) butter
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup flour

Directions

In a microwave-safe bowl, melt the chocolate with the butter. Stir until smooth. Let stand for five minutes to cool slightly. Mix in the sugar. Beat in the eggs. Add the vanilla.

Raspberry Brownies

Stir in the flour to make a smooth brownie batter. Line a 9×13-inch baking pan with foil, leaving some overhang on the sides. Mist with cooking spray. Spread the brownie batter in the pan. Bake in a preheated oven at 350 degrees F for 30-35 minutes. Remove from the oven and cool completely before topping it with raspberry jam and chocolate ganache.

Raspberry Brownies

For the topping

  • ¼ cup seedless raspberry jam
  • 6 ounces/squares semi-sweet baking chocolate (we used Baker’s brand)
  • ¾ cup heavy whipping cream

Directions

Stir the raspberry jam until smooth. Spread over the top of the cooled brownies. In a separate microwave-safe bowl, combine the chocolate with whipping cream. Melt in the microwave for two minutes. Stir until smooth and well blended.

Raspberry Brownies

Carefully spread over the raspberry jam mixture. Chill the brownies in the refrigerator for at least an hour to allow the ganache to set. Remove from the refrigerator and lift the brownies from the pan with the foil handles.  Slice into small squares (approximately 32 pieces).

Raspberry Brownies

Notes

  • Wipe the blade of the knife after slicing each time to make clean cuts through the frosted brownies.
  • Because this is a very rich dessert, smaller servings with fresh fruits/raspberries are recommended.
  • Search our blog for other recipes containing raspberries, blueberries, strawberries and blackberries.
 

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