Raspberry Scones

Sometimes I get so carried away with details and “doing” that I forget what my intent was. I get so focused on the angle of the picture and the props that the main subject, the food itself, gets lost in the background. Likewise, sometimes the food and photos start to take center stage while my original purpose for even starting this page starts to take a backseat. But when I earnestly and actively seek out Christ, I see His handiwork in every aspect of my life. I’m starting to refocus my purpose and photography to their original intent with these raspberry scones. Spread on a generous amount of jam and you simply can’t go wrong with this perfect summer treat!

*Recipe*

- 4 c self-rising flour (if you don't have it, its just for every cup of flour, 1 t of baking powder, and 1/2 t salt)

- 9 T chilled butter, cut into cubes

- 1 t baking powder

- 1/2 c sugar

- 2 large eggs

- 7 oz cold whole milk

- 6 oz fresh raspberries

1. Preheat your oven to 42f F.

2. In a large bowl combine the flour and baking powder and using your fingertips, rub in the cold butter until the mixture is pea size. Add the sugar to the bowl and mix it through.

3. In a glass measuring cup, whisk your eggs and milk until well combined.

4. Make a well in your flour by pushing it off the sides, and pour your egg mixture, leaving behind just a bit, into the center. Mix using a butter knife to cut and ensure it's all evenly mixed. Add your fresh raspberries and mix again. Push the dough together with your hands.

5. Dust some flour on your surface and turn out the dough onto it and press into a round shape. Using a round pastry cutter, cut out your scones and place onto a parchment paper lined baking tray. Put together any scraps and cut out any more until all the dough has been used up

6. Using a pastry brush, brush on the egg milk mixture on top of your scones. Sprinkle on some brown sugar on the tops of your scones so it forms a nice sweet and glistening crust.

7. Place in the oven and bake for 12-15 minutes or until they have risen and are a nice golden brown color on top.

8. Once down, let them cool on a wire rack for a few minutes, and serve immediately with jam or whipped cream!