raspberry scones

I love love love scones but everytime I make them I feel guilty about the many cups of serious cream. Generally, I am not concerned about such things, but the cream really gets to me and I don’t know why. It doesn’t hold for everything, because I definitely had some delicious profiteroles for dessert and didn’t think a thing of the 2 cups of cream involved.  I think I just want to pretend that scones are healthy, which is silly.

Yesterday I went to a clothing swap/tea event. I really hate clothing swaps. They always feature people I don’t know, and me showcasing all the clothes I don’t wear anymore. Embarrassing! But, yesterday’s was lots of fun, and I left with fewer clothes than I came in with, and two more samurai shorts than I came in with. Awesome!

Anyway, I thought I’d bring some scones for the teatime part of the day, and again I tried to go with a variation on this recipe. They worked out well – very very puffy, I would really squash them down, next time…

• 3 cups flour
• 1 cup non-fat vanilla yogurt
• 4 tablespoons white sugar
• 4 tablespoons melted butter (breaking the rules!)
• 2 tablespoons baking powder
• 4 tablespoons milk
• frozen raspberries

Almost everyone is very picky about how you make scones, and I am not.  But, I am almost always reasonably happy with my scones, though I do say that they were too puffy or too dense etc etc.  But! This is easy, and I was in a rush!  So, I just threw everything in a bowl (except the raspberries) and mixed it with my hands.  Then, I added in frozen raspberries as I made the scone shape (circles…).  I would say that the pros of simplicity and not-the-most-unhealthy-snack-ever far, far, far outweigh the con of maybe-too-dense which comes with such ease and such a lack of cream.  Worth it!

As you can see, these are some white scones.  Next time, I am going to try them with whole wheat flour.  If only for colour…   seriously.