Sometimes at the crack of dawn, I lie in bed thinking up what I want to cook. Then I mull around how I’m going to do it, and in the process fall back asleep. During those last few important minutes of morning sleep, my brain seems to do the work for me and I’m able to wake up able to make sense of an idea or a method.
We had friends arriving to pick up their dog, which we had been looking after for a few weeks while they were at Crufts, and I wanted to make them something they’d both enjoy. She likes coffee and he likes tea that has steeped in a pot, preferably my white one. I remember one winter visit when I steeped his tea in my beautiful new red pot, and his first remark was to ask if we still had the white one.
Anyhow what I wanted to serve was something fresh, with a bit of tang, and a touch of sweet almost labeling itself a dessert. So in those early hours, remembering that I had frozen raspberries from the previous summer, and some white chocolate hiding somewhere in the pantry, I went back to sleep. When I awoke, I couldn’t wait to get started on a scone packed full of the tang of raspberries & lemon, the lusciousness of white chocolate, with a bit of glaze to sweeten the whole thing.
Using my basic cheese scone recipe, I changed a couple of things (besides leaving out the cheese) and made these very yummy, super easy scones. The lemon and white chocolate are great additions, but even just with raspberries and the glaze, these are excellent. The recipe makes 18, and when our friends left to go home, I noticed there were only 5 left. Yup, we drank a big pot of tea, several mugs of coffee and ate a whole whack of scones. And we were all the better for it. Enjoy! Continue reading