Picking raspberries with friends at Butlers Orchard http://www.butlersorchard.com in Maryland was one of the most relaxing and peaceful days I had enjoyed in a while. The weather could not have been more perfect with a slight breeze and temperatures in the 70’s. Raspberries became secondary to the overall experience of the day.
Each of us grabbed our containers and set off on a row of our own. Tranquility settled in around me as I searched for the masses of red berries among the brambles.
Picking raspberries is a slower process than picking strawberries or blueberries. Gleaning raspberries bit by bit takes time due to the obstacle of the brambles. As I plant my feet in the earth about a foot apart, I squat bringing myself closer to the fruit. I find this position less straining on my back and knees. I thoughtfully work my way through the thorny bushes looking for the ripened fruit. I find success. I begin to realize that the field was fresh and had not been seen by others that day based on the amount of berries available for the taking.
Truth be told I am not a huge fan of berries or raspberries for that matter. I don’t care to eat them fresh but will enjoy them in baked goods, cooking and jams. However, I do find great satisfaction in the harvest. Maybe it is being outside and listening to the quiet breeze as it carries the sounds of the chirping birds around me. Perhaps it is the act of searching for food that is ready for the picking. Perchance it is the mere act of feeling grateful for the moment that I am experiencing. All the same, however I got there and where ever it takes me, this day I found zen in the harvest.
Dutch Oven Raspberry Scones
2 cups of flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter
1/2 cup sour cream
1 large egg
1/2 heaping cup of frozen raspberries
1cup of powder sugar
1 tablespoon of orange juice
Mix together powder sugar and orange juice and set aside.
In a bowl add flour, sugar, soda, salt and powder and mix together. Grate the cold butter using the large holes of a box crater. Dip the butter into the flour while grating to keep the butter from clumping together. (see top picture above).
Mix together egg and sour cream. Add egg mixture to the flour mixture. Add berries. Fold ingredients until it clumps together. Place dough into the dutch oven and press dough out until it is about 3/4 of an inch thick. Cut into wedges. Put lid on Dutch oven.
Heat coals in a charcoal chimney. When coals are ready place You 16 coals on the top and 10 coals on the bottom. Cook for about 22 minutes. If you are cooking in the oven bake at 350 degrees for 17 minutes.
Pour glaze on warm scones and enjoy.