Yesterday was a lovely day to spend in the
garden planting my seedlings and also seeds
directly in the ground.
But first I set up a little tea for us to
enjoy one of my Raspberry Scones
I had baked. Enjoy more than one if you like!
We all seem to be on different spring weather
schedules. Not that I even had that many
tulips, but mine are almost done blooming
and I know many of you have your's just getting started.
This is the one year anniversary for my
Missouri garden so I have been inspecting
"what made it" and what didn't after the winter.
I saw a lovely pair of bright yellow finch out
earlier but after I got my camera - they were
no where to be found!
There was a sweet robin though:
The Raspberry Cream Scones are real easy to make: First preheat your oven to 425 degrees
Ingredients: 2 1/4 cup flour, 1 Tb baking powder, 1/4 cup granulated sugar. Mix those together and then cut in 6 Tb cold butter using a scone kneader, then stir in 1 cup heavy cream and lastly 2/3 cup chopped fresh raspberries.
Once you form a nice dough I like to roll mine out on a floured pastry cloth and use a scone cutter. I sprinkled granulated sugar on top of them after I put them on the baking sheet. Bake around 10 minutes.
I got 12 little ones and 5 larger using 2 size cutters.