Raspberry Scones

Ahhh, I knew you'd end up on this page sooner or later. All that talk of Raspberry Scones has made you hungry, hasn't it. Well here's a scrumptious recipe I hope you'll try. (And perhaps even let me know how it is.)

Grandma's Raspberry Scones

Scones:
1 cup Flour
1/2 teaspoon Salt
1 teaspoon Baking powder
1/4 cup Butter
1/2 cup Milk

Clotted Cream:
3 ounces Cream cheese -- softened
1 cup Heavy cream
1 teaspoon Powdered sugar
Salt

Raspberry jam

Preheat oven to 450 degrees. Sift flour, salt and baking powder into bowl. Add softened butter and mix well. Add enough of the milk to make a soft dough without getting sticky. Turn to Knead on floured surface until smooth. Pat 1/2" thick. Cut into wedges for triangular shape or use biscuit cutter for round scones. Place on buttered baking sheet. Brush with milk. Bake about 15 minutes until scones are golden brown.

While scones are cooking, beat together the cream cheese, cream, powdered sugar and salt until thick. Serve the scones warm with clotted cream and raspberry jam.

So what's the big deal with raspberry scones? Nothing really. I just like the way they taste and the way they sound. When you talk about them, that is, not when you eat them. As for the recipe, it's someone else's Grandma's recipe. Even though my Grandmother was a wonderful cook, loved high tea and was fond of raspberries, I don't remember her ever actually baking raspberry scones. And speaking of my Grandmother, I hear all the time that she's the one who gave me the theatre gene. She was born in Hollywood and, as the family story goes, gave up the opportunity for a Broadway career to marry my Grandfather. If she had gone to Broadway, I'm sure I would have loads of great contacts. But if she had gone to Broadway I wouldn't be here to need wonderful contacts. Hmm, maybe there's a play here . . .


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