Some of My Favorites

When we lived in Minnesota the girls and I loved to go to our favorite tea shop, *Cricket Meadow*

 

  

Our favorite thing to have was Raspberry White Chocolate Scones with Devonshire Cream & Lemon Curd. MMMM, I can almost taste it now :) My tea of choice was Black Current. The girls usually had Hot Chocolate. I've included some recipes for you to enjoy!

 



 

Raspberry White Chocolate Scones

1/2 cup (1 stick) very cold butter
1 1/2 cups fresh raspberries
1/2 cup  milk  (not skim)
1/2 cup sour cream
2 cups unbleached all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
zest of one lemon
1/4 cup of white chocolate chips
1 Tb butter, melted
sugar to sprinkle on top

Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl.  Dice cold butter and cut into flour mixture with a pastry blender until butter is size of small peas.  Add milk mixture to flour mixture; fold with spatula until just combined. Transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop.  Lift short ends of dough and fold into thirds again to form approximate 4-inch square.  Roll into 12-inch square again.  Sprinkle raspberries and white chocolate chips evenly over surface of dough.  (If using frozen berries, press down so they are slightly embedded in dough.)  Using bench scraper or thin metal spatula, loosen dough from work surface.  Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles and transfer to baking sheet.  Brush tops with melted butter and sprinkle with  sugar. Bake in 375 degree preheated oven until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

Easy Devonshire Cream Recipe 

4 ounces Mascarpone
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
1 or 2 tablespoons granulated white sugar
Zest of lemon or lime
Place all ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Makes about 1 1/2 cups.

Classic Lemon Curd

Ingredients:

• 6 egg yolks
• 1 cup sugar
• 1/3 cup fresh lemon juice (about 4-5 lemons)
• 2 TBSP grated lemon zest
• 1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices

Preparation:

1. Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.
2. Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.
3. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks.