When I was younger I remember my mom and her friends taking a 40+ minute drive to Chester,NJ to a tearoom for lunch. She would always bring back scones for my brother and dad. At the time I wasn’t a fan, but boy were things going to change. At the age of 19 I had my first scone in San Francisco airport waiting for my flight to LA. I’m not sure what made me choose a blackberry-raspberry scone over a croissant, but I’m glad it happened. Once my trip was over and I went back to NJ I searched and searched for just the right recipe. Right off the bat I had a good experience with scones, but my mom warned me that if not made just right, they can be dry. So, I chose carefully, a recipe from Picky Cook, and made my own version. This is one of the few recipes stored in my brain because I use it way too much! I hope you enjoy them as much as I do.
My Valentine’s Day gift to all of my lovely readers, whether devote followers or search-engine finders, is this kick-ass recipe that will keep your loved ones loving you even more. Whether it be a husband or wife, boyfriend or girlfriend, co-worker or friend, these Raspberry Scones are perfect to share with your loved ones on Valentine’s Day.
You can eat them plain or serve them with clotted cream. Clotted cream can be found at specialty stores, such as King’s, but it is sometimes unavailable or expensive. So, instead, I make a spread of 1 dollop of sour cream and a pinch or 2 of sugar per scone.
*This recipe is great with or without raspberries too.*
* adapted from Picky Cook
2 cups flour
1/3 cup sugar
2 T baking powder
1/4 t baking soda
7 T butter (frozen and grated)
1/2 cup milk
1/2 cup sour cream
6oz cont. raspberries
Preheat oven to 425°
1. In bowl mix flour, sugar, baking powder and baking soda.
2. Grate the butter into the dry ingredients, evenly incorporate the ingredients.
3. In a separate small bowl, whisk together milk and sour cream, then add it to the larger bowl.
4. Begin to mix the wet and dry ingredients with a rubber spatula, just until combined, then transfer to a floured surface.
5. Knead the dough until it no longer falls apart. Roll out, fold it up and roll it out again. Freeze for 5 minutes.
6. Remove the dough from the freezer and roll out into a rectangle (about 8×14)
7. Lay out the raspberries (if using), leaving 2ins. of empty space on one longer edge.
8. Starting from the longer end with more raspberries roll the dough into a jelly roll. If you’re not using raspberries, just roll it up.
9. Cut the roll in half, then cut each half in half. Then cut the 4 squares diagonally to make triangles.
10. Bake on an ungreased baking sheet for 18 minutes, or until tops are lightly golden.
To reheat, warm in an oven at 375° for 8-10 minutes.
Dough can be made ONE night ahead, and refrigerated.
Are you having difficulty cutting basil, or spinach? It can be a bit tricky but with the chiffonade method there is no need to worry. Chiffonade is a technique for cutting leafy greens into thin strips. In 3 easy step cut your greens into beautiful and delicious ribbon.
Step 1- Wash the leaves and cut off the stems
Step 2- Stack the leaves
Step 3- Tightly roll of the stack and cut into desired width.
About a year an a half ago I made this book, and a few months later I decided to make a MagCloud book with it. Follow the link to Constantin’s Gaze to check it out and buy one for you or a friend!
The book is made with photo transfers of drawings from artist Constantin Guys. I embellished the pages with stamped text and embroidery to allude to promiscuity and humor between the figures in the drawings.
Whenever I ask my friends what I should bake for them, whether it be a birthday, or a small get together, the unanimous request is “the cookies with that dip”. They’re actually simple sugar cookies, but with a side of pomegranate cream cheese frosting for dipping! I found this recipe from Alton Brown and it’s just fantastic! Alton makes sandwiches with his cookies, but I think it’s a lot easier to have people dip the cookies. Also, after being a picky eater (for about 20 years), I am very conscious of other peoples need for variety and options. So the option remains, to dip, or not to dip. (I thought about deleting this sentence, but it is what it is.)
While planning a holiday party for my friends, I was obviously asked to make my cookies with the dip for it and I did, of course, holiday style. But whether they are for a holiday, a birthday party or just because you want to eat some delicious cookies, these are perfect, and delicious
3 cups flour
3/4 t baking powder
1/4 t salt
2 sticks unsalted butter
1 cup sugar
1 T milk
powdered sugar (for rolling)
8 oz cream cheese, softened
4 T unsalted butter, softened
1/2 cup powdered sugar
3 T pomegranate juice
1. Combine flour, baking powder and salt.
2. In a separate bowl beat sugar and butter together.
3. Add egg and milk to butter mixture.
4. Slowly add the flour mixture to the butter.
5. Divide the dough in half, wrap in plastic wrap and refrigerate for 2 hours.
6. After the 2 hours, preheat oven to 375°
7. Remove 1 half of the dough, roll out onto a powdered work surface and cut out shapes with cookies cutters ( I recommend small shapes because they are easier for dipping.)
8. Place cookies onto parchment lined cookies sheets and bake for 8 minutes, turning the pan half way through baking time.
9. After the cookies are baking, let cool for 1-2 minutes then transfer to a cooling rack.
10. Repeat steps 7-9 with 2nd half of dough.
While cookies are baking and cooling, make the frosting.
1. Mix together cream cheese and butter, making sure they are both room temperature so they mix together easily.
2. Add the powdered sugar and pomegranate juice and mix.
There is no better way to get all my friends together than planning a party three days before the party date. With a little negative reinforcement, I was happy to have all of them reluctantly contribute to the party with a snack or some wine.