Quick end-of-summer getaways are a great way to refresh and transition into the next season. Last week, we spent five rejuvenating days in the North Shore at a VRBO house just south of Grand Marais, Minnesota. Where Lake Superior looks and sounds like the sea, the Boundary Waters are a quick trip through the pines and the wild berries are all over. This is my favorite place in the world.
It is nice to have a breakfast that you can take – with a big mug of coffee – down by lake to watch the sunrise and the waves from the rocky shore. These big round whole wheat muesli scones, made with juicy foraged North Shore wild raspberries, fit the bill perfectly.
Adapted Heidi Swanson’s Whole Wheat Blackberry Ricotta Scones, 101cookbooks.com
North Shore Scones Recipe
1 cup whole wheat flour
1 cup all-purpose flour
¾ cup Blueberry Chia Buckwheat muesli
1 Tbsp baking powder
¼ cup sugar
½ tsp salt
7 Tbsp butter, chilled and chopped
1 cup (plus a few more) wild raspberries
¾ cup whole milk ricotta
1/3 cup heavy cream
½ cup or so powdered sugar
Preheat oven to 425 degrees and lightly grease a baking sheet.
Whisk together flours, muesli, baking powder sugar and salt. With your fingers, rub the cold butter into the dry mixture until the pieces are pea sized or smaller. Add ricotta, heavy cream and the raspberries, reserving a few raspberries and the juice for later. Mix into a dough. Form the dough into a flat 1” high disc and cut however you please (I used a circular cutter). Transfer to the baking sheet and bake for 15 minutes. While they cool, mix powdered sugar and reserved raspberries and juice until desired consistency (mine was bright pink and the consistency of melted ice cream). Spoon the icing over the cooled scones, enjoy immediately.