Hello Friends– Hope you had a marvelous 4th of July. Happily we had Ani & Brian down from San Francisco for the weekend. We spent one good long morning in the huge M&L Fabric store rustling up ingredients for a new baby quilt (loved that!) and yelped up a new favorite mom & pop Mexican place for lunch. We sat over long breakfasts and cups of coffee and on the 4th we all made the trek up to Ojai for the local Independence Day parade with Micah, Jodi and the grand-girls. It was just great.
Sunday morning breakfast included hot raspberry scones. I think you’d like them too…
RASPBERRY SCONES
2 cups flour
1/4 cup sugar
1 tab. baking powder
1 tsp. salt
1/2 cup butter (1 stick)
2 eggs
1/2 cup whipping cream
1 cup (about 6 oz.) raspberries
Glaze:
1 cup powdered sugar
2-3 tab. cream
In a mixing bowl, stir together the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender or with 2 forks until the mixture resembles coarse crumbs. Then mix in the eggs and whipping cream. Finally carefully fold in the raspberries (they will break up a bit).
Turn the dough out onto a floured counter and shape it into a disc about 2″ thick. Cut about 20 small circles with a cookie cutter and set them on a baking sheet sprayed with cooking spray.
Bake the scones at 400 degrees for 12 to 15 minutes until they are nicely browned around the edges. While they are baking, whisk together the powered sugar & 2 tablespoons of the cream to make the glaze. If it seems a little dry, add the 3rd tablespoon of cream. When the scones are all baked,drizzle on the glaze and they are ready to eat still warm from the oven!!
Parade watchers in Ojai, our post parade picnic– and 3 enthusiastic flag wavers!
The Thankful Heart 