Serve these scones warm with a good cup of coffee (or tea!) for a delightful morning or early afternoon treat! Bon Appètit!
Makes about 8 triangular pieces
2 cups all-purpose Flour
2 tablespoons white granulated Sugar, plus extra for sprinkling
1 tablespoon Baking Powder
1/2 teaspoon Salt
6 tablespoons Butter, cut into small pieces
3/4 cup Raspberries (fresh or frozen – I used frozen)
1/2 cup White Chocolate chips
1 large Egg
1 teaspoon Vanilla extract
1/3 cup Heavy Cream
Directions: Preheat oven to 350 degrees.
– In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
– Add in the butter and mix with your hands until mixture resembles coarse sand.
– Gently fold in raspberries and white chocolate chips. Set aside.
– In a small bowl, beat together egg, vanilla, and heavy cream.
– Pour over the scone batter and lightly mix until the dough comes together. The dough will be sticky.
– Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick.
– Using a sharp knife dipped in flour, cut 8 equal pie wedges (the dough will be slightly unmanageable, but not adding additional flour results in tender scones).
– Transfer scones to a baking sheet using a flat spatula dipped in flour and sprinkle the tops of the scones with a little granulated sugar.
– Bake for 25-30 minutes, or until lightly browned.
Here’s another one of my favorite drink recipes! Obviously i’m making my mojitos Non-Alcoholic, but here is the description for those of you who don’t know what a basic mojito is/consists of… The Mojito originated in theCaribbean, probably in Cuba. And it is more or less a rum smash with the addition of club soda, tangy fruit and mint which makes for a long delightful, thirst-quenching drink. Perfect for celebrating with right around this time of year, so Enjoy! 🙂
3-4 fresh Raspberries, plus more for garnish
5-6 Mint leaves
2 tbsp. Simple Syrup (see directions below for how to make a simple syrup)
1/4 cup Cranberry-Raspberry juice (or just raspberry juice if you can find it)
2 tbsp. fresh Lime Juice (approx. 1/2 medium-large lime)
1/2 cup Club Soda, Seltzer or Sparkling Mineral Water (i most love using a Raspberry-Lime Seltzer)
Directions for the Simple Syrup:To make a simple syrup, combine 1 cup granulated sugar with 1 cup water (or just equal parts, if making more or less) in a medium sauce pan. Heat over medium-low heat, stirring frequently, until it begins to boil and sugar is completely dissolved. Allow to cool.
Directions for the Mojitos:In a tall glass, add raspberries, mint leaves and the simple syrup. Muddle (squish with the back of a wooden spoon) well until the mint, simple syrup and raspberries are well-combined. If possible, try not to break apart the mint leaves, as this (in my opinion) will make for a less pleasant drinking experience. Fill glass with ice. Add cranberry-raspberry juice, then lime juice and then fill with soda/seltzer.
Garnish with lime wedge or additional raspberries, if desired.
Hey Guys! I’m so excited to share with you my newest found favorite treat! Strawberry Oatmeal Bars are perfectly divine, (i’m totally in love=addicted to them) – and i hope you will be too! 😉
1-3/4 stick Cold Butter, Cut Into Pieces
1-1/2 cup All-purpose Flour
1-1/2 cup Oats (quick Or Regular)
1 cup Packed Brown Sugar
1 teaspoon Baking Powder
1/4 teaspoon Salt
1 jar (10 To 12 Ounce) Strawberry (or any) Preserves (whip them with a spoon first to make them easier to spread!)
Preheat the oven to 350 degrees. Butter a 9 x 13 or 8 x 10 baking dish.
Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around. Sprinkle the other half of the oat mixture over the top and pat lightly again. Bake until light golden brown on top, about 30 to 40 minutes. Remove from the oven and let cool in pan. When cool, cut into squares and serve.
“Failure is not an event, but rather a judgment about an event. Failure is not something that happens to us or a label we attach to things. It is a way we think about outcomes.” ~John Ortberg
This is a rich chocolate dessert filled with raspberry deliciousness!
Raspberry Chocolate Bars
2 1/2 cups flour
1 cup sugar
3/4 cups pecans (finely chopped)
1 cup butter (softened)
1-12oz. jar raspberry jam
1 2/3 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, pecans, butter and egg; stir until crumbly. Set aside 1 1/2 cups of this pecan mixture. Press remaining mixture into the bottom of a greased 9×13″ pan. Spread raspberry jam over all. Sprinkle with chocolate chips, then with remaining crumb mixture. Bake 40-45 minutes or until lightly browned. Cool completely in pan on wire rack, cut into bars.