One of my favorite traditions of the holiday season is my annual Beach Babe Tea. There are five beach babes and we have been friends for over twenty years. We have shared each other’s joys and sorrows. We are all very different people with different lives but we have a bond of friendship that remains intact and stronger today because of those joys and sorrows we have shared. We gathered on Saturday for our annual Tea and Book exchange. We each bring a book that we have read during the year to exchange.
Here are the books that were exchanged. (We were missing one Babe!) It is always an interesting mix of books!
We each had a food assignment and my assignment was scones. Scones are pretty important when you are having tea! I had recently received a copy of a new cookbook, Baking for Friends from Tate’s Bake Shop and I couldn’t wait to try out a few of the recipes. Lucky for me there was a recipe for raspberry chocolate scones in the cookbook!
I started out with some flour, brown sugar, almond flour or finely chopped almonds, baking powder, baking soda, salt and butter. Be sure your butter is cold. You can usually find almond flour in the health food section of the grocery store but it is rather spendy so unless you already have some (you are probably gluten free if you do!) you can also just pulverize some almonds in your food processor.
Use a pastry cutter to incorporate the butter into the flour mixture. You want to end up with small pea size butter.
Then it is ready for the frozen raspberries, chocolate chips and orange zest. Gently toss it together.
Then add in the buttermilk, one of the secrets to the goodness of these scones.
The less you work the dough the better. Put the dough onto a floured surface.
And then form into a round disc about 1 inch thick. The less you handle the dough the better.
Then using a pizza cutter or a knife cut the circle into 8 wedges.
Then put them on a lined cookie sheet spacing them at least 1 inch apart.
Finish them off with a glaze of egg white and sugar. Then a sprinkle of sliced almonds.
They bake at 400 degrees for about 25-30 minutes. You want the tops golden brown and they should feel firm when pressed with your fingertip.
Allow to cool but eat warm!
With or without tea, scones are a delicious treat!
Tate Bake Shop is also offering you the opportunity to sample some of their amazing cookies with their fun Holiday Cookie & Bar Tower.
Their cookies are so good!! If you’d like a chance to win just leave a comment below! Extra entries if you follow me on Facebook or Instagram. Just leave a separate comment for each.
Giveaway open until Friday, Dec. 21st midnight.
Raspberry Chocolate Scones
- 2 C all purpose flour
- 1/2 C firmly packed dark brown sugar
- 1/4 C almond flour or sliced almonds very finely chopped in a food processor
- 2 tsp baking powder.
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 C cold salted butter cut into 1/2 inch slices
- 3/4 C individually frozen raspberries not thawed
- 1/2 C semisweet chocolate chips
- grated zest of 1 orange
- 2/3 C buttermilk
- 1 large egg
- 1 Tbsp granulated sugar
- 1/4 C sliced almonds
- Put oven rack in the top third of oven and preheat oven to 400 degrees
- Line a baking sheet with parchment paper of silicone baking mat
- In a large bowl whisk together the flour, brown sugar, almond flour, baking powder, baking soda and salt.
- Work in the butter with a pastry blender or your fingertips until mixture is crumbly with pea sized pieces of butter.
- Add in raspberries, chocolate chips and orange zest to flour mixture and toss to coat.
- Add buttermilk and stir until just combined.
- Turn down onto a floured surface and gently knead a few times. Pat the dough into a 1 inch thick round.
- Cut like a p pizza into 6 -8 equal wedges and separate wedges. Place at least 1 inch apart on baking sheet.
- In a small bowl whisk egg and sugar. Lightly brush the top of each wedge with mixture and sprinkle with sliced almonds.
- Bake until the top of the scones are golden brown and center feels firm to the touch.
- About 25-30 minutes. Let cool but enjoy warm.