Sweet Temptation

Hmmm, what did I do with my day today you ask?
I think I spent most of it growing wider! *grin*

I seriously need to stop reading all blogs that post recipes. Of course I'm drawn to all the wonderfully healthy fruit & veggie type recipes out there but nothing screams MAKE ME like something loaded with calories. Yeah... I'm a total sucker for the sweets!

My new blog friend Annie from Sensible Living has some totally kick butt recipes and for breakfast we tried her baked french toast recipe that is topped with a praline crumble. Oh my word, delicious!!

As if one sweet treat wasn't enough I also made her raspberry chocolate torte and mmm was it good :) Being austrian we make a lot of tortes and I must say this is a darn good torte *grin*. The only thing I wish I would have had was fresh raspberries *sob* I had to use frozen ones from last summer because this years crop isn't quite ready yet. Oh well, that just means I've got to try it at least one more time! LOL.

Hey now it wasn't all sugar today, I had a salad to!!
We had more of that delicious french lettuce and it really is more tender than the regular butterhead variety. The woman that gave it to us also gave my mom some seeds so we can grow some of our own now to :)

So normally I might ask if you have baked something sweet lately but I'm going to stop right now and save myself from more temptation *grin*.

~ Rosina

Recipe ~ Raspberry Strawberry Scones

These scones are a huge hit around our house and they're entirely whole wheat which is an added bonus :) This batch will make 18 large scones so there is plenty to warm up for the following day.



Ingredients:

• 6 cups freshly ground soft wheat berry flour milled on your finest setting or 6 cups of whole wheat flour
• 1 cup sucanat or white sugar
• 4 teaspoons baking power, preferably aluminum free
• 1 1/2 cup unsalted butter
• 3 cups milk or buttermilk
• 1 cup sliced strawberries
• 1 cup raspberries
  

Cut the cold butter into your flour until it resembles a course texture similar to corn meal. I actually like to use my food processor to do this as it only takes a couple of pulses to cut the butter in nice and fine :)

Next add your sugar and baking powder and use a fork to sift it through your flour/butter mixture. Once you've done that you can add your raspberries and strawberries and gently coat them with your flour mixture. I had the berries frozen in the freezer from last summer but you can substitute any sort of berry in their place. Blueberries are lovely also :)

The final step is to add your milk and blend it all together just until your flour is moistened. Don't over mix it! Using an ice cream scooper or spoon similar in size scoop nice plump balls of your scone batter onto parchment covered cookie sheets and bake at 425 degrees Fahrenheit for approximately 15-20 minutes or until nice and golden brown. You can test them by inserting a knife into the center of a baked scone and if it comes out clean then it is done. Another way to test if they are finished baking is to gently press down on the top of the scones and if they spring back up after you release your finger then they are finished :)

Enjoy devouring these delicious goodies!

~ Rosina