TICKLE ME PINK WITH RASPBERRY SCONES

One of my favorite things to make are scones.  Since I'm in the UK and scones are iconic here, I figured I might as well get baking.  I chose to do raspberry scones, not only because I love them, but because pink is a major trend this season in London (if you don't believe me, walk into any clothing shop in Covent Garden).  I hope you enjoy this recipe; it's one of my favorites.

RASPBERRY SCONES

Preheat over to 350*F
Yields approx. 30 scones

4 cups all-purpose flour

4 tsp. baking powder

1/2 cup sugar

1 tsp. salt

1 tsp. baking soda

1 cup cold butter

1 1/2 cups sour cream

1-2 cups raspberries (fresh or frozen)

An additional 1/2 cup sugar to sprinkle on scones just before they go in the oven

Cut the butter into medium sized cubes.  Place the first six ingredients in a large bowl, and mash them together by squeezing the butter and dry ingredients through your fingers. Once the butter is the size of small peas, add the sour cream by continuing to mix with your hands until the dry ingredients are just blended.  Do not over mix.  Fold in the raspberries with hands.

Using a cookie sheet, drop scones on a medium size cookie sheet with an ice cream scooper.  Sprinkle top with sugar.  Bake at 350*F for 17-20 minutes or until golden brown around the sides.


Here are some additional pink favorites I've collected for Spring...

Dress with Slip, Calypso ($625); Beach Front Wedding, The Knot; M Missoni Slouch Hobo, Shopbop ($695); Pillow Big Cata Pink, Roberta Freymann ($40); Medium Ruffle Cake Stand, Etsy ($98); Peonies; Pink Invitation from Wedding Paper Divas; Crystal Glamour Drop Earrings, J. Crew ($68); Fleur de Lys Glasses, Anthropologie (£8 each); Rainy Day Ballet Flat, J. Crew ($55); Bondi Beach Bag, Roberta Freymann ($75)

{photo: Julia Ferguson}