I swear…it’s easy and sooooo good

Just in case you feel like making yourself or someone else something indulgent for breakfast on Valentine’s Day, try this.

It is easy, delicious and pink.

Raspberry White Chocolate Scones & Raspberry Butter
By Ina Garten

Makes 12-16

4 cups flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons backing powder
2 teaspoons salt
¾ pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
¾ – 1 cup frozen raspberries
½ – ¾ bag of white chocolate chips
1 egg beaten with 2 tablespoons water or milk for egg wash

400 degree oven

In bowl with electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder and salt. Blend in the cold butter at lowest speed and mix until butter is pea size. Combine the eggs and cream and quickly add them to the flour-butter mixture. Combine until just blended. Add frozen berries and chips, mix quickly (the more you mix the pinker your scones become). The dough is sticky.

Dump out dough onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll dough to ¾ inch thick. You may see lumps of butter in dough. I use a round 4 inch cookie cutter to cut scone and then place on parchment lined baking sheet.

Brush tops with egg wash. Sprinkle with sugar and bake for 20-25 minutes, until outsides are crisp and insides are fully baked.

Raspberry Butter

Makes 1 cup

¼ pound unsalted butter at room temp
½ cup good raspberry preserves
1/8 teaspoon kosher salt

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