I live in the top of the food pyramid

Open book.

Closed book.

Cut book.

Cooked book.

I've discovered the secret to the best scones. Crumbly but not too crumbly. Tender. Perfect outer crust.


And the secret is three forms of fat.

raspberry filled mascarpone scones
2 c AP four
1/4 c sugar
2 t baking powder
1/2 t salt
5 T butter, cold and cubed
1/2 c heavy cream
1/2 c mascarpone cheese, room temp
1/4 c white chocolate chips
1/8 c coconut flakes
4 oz raspberries
-preheat oven to 400F
-stir together flour, sugar, baking powder, salt
-cut butter into flour mix until crumbly
-stir together cream and mascarpone in another bowl until smooth and add to the flour mixture until dough forms
-fold in chocolate chips and coconut flakes
- split dough in half and form into two disks on parchment paper, press raspberries into one of the disks, and mold second disk over first one making sure to pinch edges closed
-brush top with cream and sprinkle with sugar, cut into triangles
-bake 20-25 minutes until browned
-resist eating in one sitting (I did it in three, not bad huh?)
Adapted from here.

I might be going through scone withdrawal as I stare longingly at these pictures. 

Night-time baking is sometimes the best kind of baking.