Raspberry Scones With Warm Compote

A cloudy day (perhaps even rainy), feeling blue….this is a wonderful pick-me-up. So much so, you will want to invite the girlfriends down to share.

• 2 cups flour
• 3/4 cup sugar, divided
• 2 tsp. baking powder
• pinch of salt
• 1/3 cup cold butter, coarsely grated
• 2/3 cup  10% cream plus more if required
• 1 x 1 lb.container of fresh raspberries, cut in half (2  2/3 cups divided)
• 1 tbsp. lime zest

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. Set aside.

Stir the flour with 1/2 cup sugar, baking powder and salt in a large bowl. Use a fork and mix in the grated butter until the mixture is quite crumbly. Stir in the cream 1 tbsp. at a time until it just comes together. Add more cream if necessary but do not over mix.

Scoop 1/4 cup of the mixture for each portion and shape into a 1 inch high round scone. Set on the baking sheet.

Bake for about 16-18 minutes until slightly golden on top. Transfer to a rack to cool completely.

Make a fresh pot of coffee and while that is dripping/perking, continue on to make the compote.

Combine the remaining raspberries and 1/4 cup of sugar in  small saucepan. Add the lime zest and cook, stirring often, until the sugar is completely dissolved and berries are soft. Serve warm with the scones.

oh, yeah, get the door, your friends have arrived.