Hot, but let's bake.............

Just had to show you these. I whipped them up 

Thursday when my dear friend Vanessa was coming 

over with her little daughter Luna..........

I love to bake something fresh and pretty 

when company is coming, don't you?

Scones are quick, easy and only require one bowl, 

always a huge plus.

These can also be made using strawberries 
(cut them up a bit), or blueberries.

If you have any scones left over - we didn't as Luna 

loved them and took some home 

to share with her daddy - they freeze well!  

Here's the recipe if you don't mind heating up the kitchen for a little while...............


Raspberry Scones - makes 8 good-sized scones
Preheat oven to 400F
1 cup fresh firm raspberries, halved
3 Tblsps granulated sugar
2 cups unbleached all-purp. flour
2 teasps. baking powder
1/4 teasp. salt
6 Tblsps. unsalted butter, just slightly 
softened, cut into pieces
3/4 cup heavy cream
Extra sugar for dusting tops


Preheat oven to 400F. Lightly butter a baking sheet.
Toss fruit with 1 Tblsp. of the sugar.
In a large mixing bowl combine remaining sugar with flour, baking powder and salt. Add butter and cut in with pastry blender, or use fingers, until mixture becomes fine crumbs.
Stir in fruit gently, add all the cream, and mix together carefully with a spatula. Turn out on a lightly floured board, knead a few times, do not overwork or scones will be tough. Pat the dough into a 3/4" thick round, adding a sprinkle of flour on top if really sticky. Cut with sharp knife into 8 wedges and transfer to the baking sheet - leaving a small space between each scone. 
Bake 15 minutes - remove and sprinkle lightly with sugar and return to oven for another 5 minutes, or until scones are just turning golden. Watch carefully, do not overbake or they will be dry.
Allow to cool a bit on a rack - serve with fresh butter or lemon curd.......enjoy!