Raspberries were on sale ($2.99/package,) the forecast was for light rain, and it was a non-golf day. Whaddya expect? Scone morning everyone!
Dropped berry scones make a delicious, easy, breakfast in 30 minutes. This recipe makes 6 large free-formed scones. I formed these by hand shaping them into hamburger-like 3” diameter patties.
I froze half of them for a future breakfast. Scones can be frozen for up to 3 months, then thawed on the counter for an hour before reheating in the oven. Even easier is to microwave them, still frozen, in 30 second bursts, being careful not to overheat them.
So, I had some puff pastry left over from the torsades last week, AND I had a half pint of fresh raspberries left over from my breakfast cereal. What am I to do?
I know! I can use some of my 11#s of chocolate for Pan Au Chocolat and puff pastry and raspberries for some hand pies. I posted both recipes and methods elsewhere in this blog so won’t bore you with repetition.
A few weeks ago Fran found a tip on how to keep berries fresh in the refrigerator. If you are like me and am annoyed when the berries you buy on Saturday are all white and fuzzy by Monday try this. I know everyone else in the world new and uses this tip but it worked so well I had to post it.
Wash the berries in a 1:1 solution of white vinegar and water. Swish them around for a couple of minutes to wash all the dirt and bugs (just kidding) and unseen mold spores out. Then wash well, at least a couple of minutes. The berries will be clean with no odor of vinegar and the ones I did this way lasted 2 weeks and are still good.
Here is another suggestion: mash some berries and layer with vanilla ice cream in a tall thin glass. This will create a parfait and as Donkey in Shrek said: “Parfait’s gotta be the most delicious thing on the whole damn planet! “