I reached a milestone birthday yesterday, and I decided to make myself some scones with raspberries because I love them so much. I surrounded my table with some of my birthday cards so that I could enjoy looking at them again.
I have always wanted a February teacup, so this year I found one on eBay at a good price and ordered it.
My oldest son and DIL bought me this pretty Cineraria plant. I thought it looked pretty with my teacup. This is the first time in 70 years that my Mom and I won't be talking on my birthday, so I included a favorite picture of the two of us having fun at my youngest son and DIL's wedding.
Yield: 8Author: Kitty
White Chocolate Raspberry Scones
I am a lover of raspberries and decided to make these scones for my birthday. I adapted the recipe from one that I found on the Epicurious site. They are so good and VERY moist. Blueberries would be good, and dried cherries or apricots. It's not a mistake that there is no butter in this recipe. You could also increase the whipping cream a little and just make drop scones.
1 and 1/2 cups + 2 T. all-purpose flour
1/4 cup sugar
1/2 tablespoon plus 1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup white chocolate bits or white baking morsels
1 cup chilled whipping cream
1/2 cup frozen raspberries
1 tablespoons butter, melted
Additional sugar ( I like to use sparkling sugar)
Preheat oven to 375 degrees and lightly grease a baking sheet (I just use parchment paper).
In a large bowl, mix flour, 1/4 c sugar, baking powder and salt.
Stir in white chocolate chips and slowly add whipping cream, stirring in just enough to moisten ingredients.
Turn out onto lightly floured surface. Add frozen raspberries and knead gently for about 2 or 3 minutes until a soft dough forms.
Pat dough into rectangle about 1 to 1-1/2 inches high.
Divide into 4 smaller rectangles. Cut each rectangle diagonally, forming a total of 8 triangles.
Transfer to baking sheet, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
Bake 15 to 20 minutes until lightly browned.
I often cut scones, place them on parchment paper and freeze the scones. When frozen, transfer to a freeze proof container and then bake one, or how ever many you'd like, allowing maybe a couple of extra minutes.
I had dinner at my oldest son and DIL's house last Friday, and shared a wonderful birthday celebration with them. For dessert, we had an assortment of mini Nothing Bundt cakes. It was a fun time!
I had another party with the rest of my family, last night. What a fun time we had with great food and happy memories. They gave me a book with letters written by all of my family members which was very thoughtful and emotional.