Raspberry and White Chocolate Scones

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Life has been pretty hectic, lately. So hectic, that I had to schedule an hour this weekend to take some quiet comfort with a cup of tea and a scone.

During these rare moments of reflection I start to feel myself relax and even smile a little. You see, I have been spending one evening a week babysitting my grandchildren. Even though this adds to my already crazy life it has become one of the highlights of my week.

I have two wonderful grandchildren , Aiobheann (pronounced Even) who is 2, and Kieran who is 4. They are equally as cute and cuddly, as they are mischievous and challenging. What one thinks up, the other follows.

One of the evenings that I was babysitting I put the two of them in the bathtub for a bath. Kieran spent most of the time pretending to swim and playing with toys, while Aiobheann spent her time squirting foamy children’s soap and washing herself as well as a two-year old can. Just when we were almost done, Aiobheann asked if it was okay if she were to pee in the bathtub. I said that she had to use the potty and not pee in the tub. Then she looked down and then looked at me with big eyes and said “Uh Oh!”

I scrambled to pull them both out, as quickly as I could.

Another time, Aiobheann did not want to go to bed so Kieran tried to convince her to be a Big Boy and go to bed. That is what he understands about his bedtime and how he should behave. Well this just started a half hour debate between the two of them about why it did not apply to Aiobheann because she is not a Big Boy; she is a Little Girl. I know, at times like these, parents get frustrated because this is holding up the schedule, but as a grandmother I found it amusing.

Being a grandmother is a whole new adventure. I get to do it all over again without the day-to-day responsibilities and with the wisdom that I have developed through raising my own daughters. I am really enjoying it!

So here I am, at the end of a long work week, sipping my tea and savouring my scone and I am still smiling about my grand babies and their innocent view of life.

I am looking forward to my next visit.

raspberry-scone-with-book--5955Raspberry and White Chocolate Scones

Makes 12 scones

Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
2 tbsp. sugar
4 tbsp. unsalted butter, chilled and chopped into small pieces
1 cup miniature white chocolate chips
1 cup frozen raspberries, chopped
3/4 cup heavy cream
1 egg, separated
1 tsp. vanilla extract

Directions:

Preheat oven to 425 degrees F and line a baking sheet with parchment or a silicone baking mat.
In a large bowl, whisk together the flour, baking powder, and sugar. Add the chopped cold butter and rub with your fingers into the flour until the bits of butter are roughly the size of peas. Stir in the chocolate chips.

Separate the egg; reserve the white for an egg wash before baking. In a separate bowl, whisk together the cream, egg yolk, and vanilla extract.

Add the frozen raspberries to the flour mixture. Pour in the cream, and stir lightly with a fork until just moistened.

Gather the dough into a ball with your hands and knead it lightly a few times, just to roll it together. Place the dough on a lightly floured work surface and divide into two balls. Gently roll out each ball into a 1-inch high disk, and cut each disk into 6 wedges.

Place wedges on the baking sheet and brush the tops with the reserved egg white. Sprinkle each with sugar.
raspberry-scones-on-baking-sheet

Bake for about 12-15 minutes or until the tops are golden brown and scones are cooked through.

The scones are best eaten the day they are baked, but will keep in an air tight container for 2 days. For the best results do not thaw the berries before using them.

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