On Saturday we went raspberry picking at Horse Hill Farm. I had a voucher giving me 50% off of up to 10 pounds of berries. I highly recommend that place! I was expecting mud and mosquitos and mess, but experienced none of that. Well, I have about 10 mosquito bites on my legs, but I didn't notice them until last night. They have wide aisles of mown grass between the rows of canes, so there was no mud either. The messiest we got was when Nico sat on a berry.
I picked one bucket fairly quickly on my own, then helped Kevin finish filling his bucket. My arms were totally scratched, and I still have prickles embedded in my hands. But it was worth it. Next time, I'll wear long sleeves, and maybe even gloves. Juli loved picking the berries. If her birthday was a month later, I'd consider having a raspberry-picking party for her. Last night, I made some scones.
Raspberry White-Chocolate Scones
2 cups of flour
1 rounded tablespoon of baking powder
1 teaspoon of salt
1/4 cup of white sugar
Mix the above together. Add 1/4 cup butter or margarine or shortening, and mix it with a fork or pastry blender. Stir in 1 cup of milk
Lightly mix in 1 cup of white chocolate chunks and 1 to 1.5 cups of fresh raspberries. Drop by he spoonful onto a baking sheet. I used parchment paper on mine, because I knew the chocolate and raspberries would stick. I love parchment paper!
Bake at 450 degrees F for 12 -18 minutes.
These scones are so moist and delicious that you don't even need butter. I got the idea for this recipe from Cobs Bakery, but I think mine are better. Theirs were really dry and biscuit-like. Yeah, I'm humble!
Edited 8/13 to add the correct oven temperature! The first batch I made (pictured) I baked at 400, which is why it took forever, and ended up slightly too moist. the second batch was much better. http://toaprettylife.blogspot.com/2011/08/raspberry-white-chocolate-scones.html
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