Raspberry Lemon Scones

  • 2 cups flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 stick (6 tbsp) unsalted butter, cold
  • Zest of 1 lemon
  • 1 cup raspberries (frozen or fresh)  
  • 3/4 cup buttermilk
  • 1 egg, separated
  • 1 tsp vanilla extract
  • 1 tbsp raw sugar (can substitute granulated if you don’t have the large granules raw sugar)

For the icing:

  • 2 tbsp lemon juice
  • 3/4 cup powdered sugar

Preheat oven to 400 degrees.

In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Dice the butter into small squares and work into the flour with fingertips or a pastry cutter until the mixture resembles coarse meal and the butter bits are the size of rice grains. Stir in the lemon zest and raspberries, being careful not to break the berries too much.

In a small bowl, whisk together the buttermilk, egg yolk, and vanilla. Pour over the dry ingredients and mix with a spatula until just combined to form a moist dough. Turn the dough out onto a floured surface and form into a ball. With your hands, flatten the dough ball into an 8-inch round and cut into 8 wedges with a sharp knife. Transfer the wedges onto a parchment lined baking sheet, spacing them 2 inches apart.

Brush the scones with the remaining egg white and sprinkle with raw sugar. Bake for 17-20 minutes, until nicely browned and a toothpick inserted in the center of a scone comes out clean.

To make the icing, whisk the lemon juice and powdered sugar in a small bowl. Once the scones are cool, drizzle the glaze on top.

Ham and White Cheddar Quiche

  • 1 frozen pie crust 
  • 3 eggs
  • 1 1/2 cups half and half
  • 1/2 tsp kosher salt
  • Freshly ground black pepper
  • 3/4 cup diced, cooked ham
  • 1 cup grated white cheddar cheese

Bake the pie crust as directed on the package for “blind baking” or pre-baking a crust for a custard pie. It will get baked again with the filling, but pre-baking just ensures your crust won’t be soggy.

Whisk together the eggs and half and half and season with salt and a few grinds of pepper. Stir in the ham and cheese and pour the custard over the quiche and bake at 375 degrees until set and no longer jiggly, about 40-50 minutes, covering the outside edges of the crust with foil if they are browning too quickly. Cool completely before slicing.

Shopping List

For the scones:

  • Flour 
  • Sugar
  • Baking powder
  • Baking soda
  • Butter
  • Raspberries
  • 1 lemon
  • Buttermilk
  • Egg
  • Vanilla extract
  • Powdered sugar

For the quiche:

  • Frozen pie crust 
  • Eggs
  • Half and half
  • Cooked ham
  • White cheddar cheese