This recipe is from Rose Levy Beranbaum’s new baking book:
HOW IT WORKS:
Each week we as Alpha Bakers, are assigned one of the recipes from Rose’s new baking book and we as a group all over the world bake the same recipe at the same time. Our objective is to share our successes, where we got stumped, what questions did we have along the way, our joys and in some cases our baking shortcomings.
PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week. It opens into a new blog window in which comments are able to be left at the bottom of the blog. Thank you all for your comments!
FULL DISCLOSURE: This week did not I cheat and I did follow the recipe verbatim.
I made these delicious scones for a get together with friends this week and made them the day of the event. I did not have the time to create the Raspberry Butterscotch sauce that was to be laced on top of the scones but, I did begin the process.
I was enamored by the Raspberry Sauce we created earlier in the book when we made the Red Velvet Rose. While I complained quite a bit at the lengthy process, I fell in L O V E with the superb taste and quality of the finished sauce. So, KNOWING ME, I ADDED to the process for creating a “berry sauce”:
Here’s what I did:
I had previously purchased raspberries when I saw a beautiful selection earlier this summer and simply froze them for later use.
I added about a teaspoon to a teaspoon and a half of lemon zest that I had frozen. Then I added about a teaspoon of extra fine sugar.
I place the fruit in the green strainer which is placed in a ceramic baking dish to catch all of the juices that will be released.
I cover the strainer with a plastic covering with a stretch band to lock in the aromas of the mascaraing fruit.
I then get one of those extremely large travel zip lock bags to encase everything in order to lock in the gases released during the process pictured below:
The aroma and experience of the unveiling after the fruit releases it’s juices is simply amazing and I find this helps in developing the rich quality of the fruit itself in the finished sauce product.
NOW for the scones themselves…….
The heavy cream was actually placed in the bowl of the stand mixer along with the whisk attachment to chill as well – the recipe stated 15 minutes for the cream, but I just let it all chill for 30 minutes.
Here is where the battery died on the marvelous digital camera from
and I had to use my cell for pictures. Notice the color and how blaahhh my Galaxy Note is compared to the brilliant color of the digital camera.
And we are back to digital…..
THANK YOU MONICA!
My friends really enjoyed the scones, even without the Raspberry Butterscotch Carmel Sauce topping
There were Ohhs and Ahhhs as they were unveiled and I heard someone say, “Looks like Starbucks.”
I didn’t know whether to take that as a huge compliment or if someone actually thought I had purchased them commercially …..
So after explaining to everyone to please enjoy my home made scones, the scones all quickly vanished.
Someone texted the next day and asked if there were any left.
………..I was a very happy baker………
Happy Baking Ya’ll!
© Tony Bridges and One Crumb at a Thyme, 2014