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Tentatively Opening for the 2017 Season on August 15th.

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Drop off your plastic bags and canning jars at the orchard and we'll re-use them!

We're always looking for wagons for people to use when they go to our pumpkin patch - feel free to drop off your old or un-used wagons at the orchard!

We're also happy to take any picnic tables you're getting rid of - even if it's just the 'bones' of the table.

Thanks!

Other Edibles at the Orchard

  • Apple Butter
  • Apple Pie in a Jar
  • Applesauce (smooth and chunky)
  • Caramel Apple Jam
  • Caramel Apples
  • Caramel Coating
  • Caramel Topping
  • Honey
  • Maple Syrup
  • Rhuby Razz
  • Seedless Raspberry Spread (almost gone)
  • Spiced Cider Syrup

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CLOSED for the 2016 Apple Season. We will reopen around August 15th, 2017.
Click here for our seasonal daily hours.

N1959 Kroncke Road
Poynette, WI 53955

Take Hwy 51 North from Madison, go straight onto Hwy 22, turn east (right) onto Hwy 60 almost immediately. Drive 2 miles and go North (left) onto Kroncke Road. We're just over a mile on the left-hand side.

Want to talk to someone?
(608) 635-4780

Thursday, September 19, 2013

Raspberry Scones

These are a healthier version than many scones, and they are absolutely delicious with fresh raspberries from the orchard. This recipe originally from A Farm Girl's Dabbles was forgiving enough to handle me not properly following the mixing instructions despite knowing better. Here's my slight variation on the original recipe.


Raspberry Scones
1 cup whole wheat flour
1 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
4 Tbsp. cold, unsalted butter, cut into 1/2-inch pieces
3/4 cup fresh raspberries
1/2 cup buttermilk
1 large egg, lightly beaten
2 Tbsp. vanilla sugar

Preheat oven to 425°. Line a baking sheet with parchment paper and set aside. In a bowl, stir together flours, baking powder, salt and sugar.

With a rigid pastry blender, cut in butter until mixture resembles a coarse meal with larger pea size pieces. Add raspberries, and fold gently to coat. Make a well in the center, and then add buttermilk and egg. Stir just until combined, taking care to not over mix. The dough will be very soft.

Put a bit of flour in a bowl, and coat your hands. Knead the dough 2 or 3 times, right in the bowl, coating your hands with additional flour as needed. The dough will be very loose. Using a 1/4 cup measuring cup, scoop scones to prepared pan, dividing into 8 equal portions. It works best to slightly compress the dough into the scoop using the side of the bowl, so the dough is compact.

Sprinkle the tops of the scones with vanilla sugar. Bake until scones are golden brown, about 13 minutes. Let cool on pan for 5 minutes, and then remove to a wire rack. Serve slightly warm or at room temperature. Makes 8 scones.

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