Raspberry scones with raspberry compote | Recipe of the Week

Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients needed for this week’s recipe. The farmers market is located behind The Commons mall along South 324th Street in Federal Way.

By Vickie Chynoweth

For the Mirror

Ingredients, scones:

1 1/2 cups raspberries (Sidhu Farms)

2 1/4-1/2 cups all purpose flour

1/4 cup honey (Novo Bees LLC)

1 tbsp baking powder

3 tbsp chia seeds

1/2 salt

1/2 cup (1 stick) frozen butter

1/4 cup sour cream

1/4 cup water

1 large egg

1 tsp vanilla extract

Turbinado sugar (optional)

Ingredients, compote:

1 cup raspberries (Sidhu Farms)

1/4 cup honey (Novo Bees LLC)

3 tbsp chia seeds

Makes 8 scones

Directions, scones:

1. In a large bowl mix dry ingredients, flour, baking powder and salt with a fork or wire whisk until combined.

2. Using the large hole cheese grater, grate frozen butter. Add to the flour mixture. Using fork stir until mixture resembles a coarse meal.

3. In a separate bowl, whisk egg, sour cream, water, vanilla and honey until well blended. Add raspberries gently stirring in. Pour into flour mixture. Mix with fork until dough forms into a ball.

4. On a smooth surface dust with flour. If dough is sticky add a bit more flour then kneed on flour surface until a smooth ball forms.

5. Lightly press ball down into a 8 inch disc about 3/4 to 1 inch thick. Cut into 8 evenly pie shaped pieces. Sprinkle with turbinado sugar (optional)

6. Heat oven to 400 degrees. On a baking sheet lined with parchment paper place scones. Bake for 20 minutes or until golden brown. Serve warm with raspberry compote.

Directions, compote:

Make compote a day ahead of scones. Mix all compote ingredients in a bowl. Cover and place in the refrigerator until ready to use. Compote does need to set for several hours before using. -

Federal Way resident Vickie Chynoweth recently published a cookbook called “Well Fed: Easy-to-Follow Recipes.”