Tag Archives: Raspberry

White Chocolate Scones with Raspberry Sauce


Anyone who knows me knows how hectic my daily schedule is just like a lot of you. Having two small kids with a full time and demanding job and a three hour daily commute takes its toll. Over the years I have learned how to deal with the hectic pace and each year it becomes easier because I learn new tricks and tips. One of the things I have learned that works for me is taking things at a slower pace on the week-ends. I try to take some time to spend just alone to recharge. The kids are usually playing somewhere around but I am alone with my thoughts. A lot of times the moments are happy and other times I realize the things I could have done better in the past. I take it for what it is, learn my lessons and move on. I find the solace in my thoughts and also the strength within me.


Here is a recipe for White Chocolate Scones with Raspberry Sauce/Curd. I like to enjoy these on a week-end in my alone time, sipping a cup of tea and being alone in all the 3 year old’s constant chatter surrounding me.


The scones are very hard to master. They are sometimes too hard and sometimes with too little sugar. This recipe seems to have worked. The White Chocolate bits are little surprises hidden in each bite and the Raspberry sauce adds the tangy bite and flavor to the Scones.


The best part of this recipe is you don’t have to own a stand mixer. You could use a regular bowl and mix with a wooden spoon.5


  • All Purpose Flour 1 3/4cup
  • Sugar ¼ cup
  • Baking Powder 2 tsp
  • Salt ¼ tsp
  • Butter 1/3 cup
  • Vanilla baking chips or White Chocolate chips 2/3 cup
  • Egg 1
  • Almond Milk vanilla scented unsweetened 2/3 cup
  • Raspberry Curd (recipe here) ½ cup or more as needed



  • Preheat oven to 400 F
  • In a stand mixer, mix Flour, Sugar, Baking Powder and Salt on a very low speed. We are just mixing so low speed does the job in couple of minutes.
  • Add the Egg and mix again for couple of minutes.
  • Cut the butter in small pieces. Add Butter and Chocolate chips at the same time and mix. The mixture will form a dough as shown in the picture.
  • On a floured surface or on a parchment paper, knead the dough a few times to make it all come together.
  • Sprinkle some flour on the surface and using a rolling pin, make an 8 to 9 inch round. It would the size of a personal pizza.
  • Cut this round into 8 equal sizes just like you would cut a pizza.
  • The dough doesn’t spread much in baking so arrange the pieces on a baking sheet.
  • Bake for 15 minutes. Remove when you see the bottom turning brown.
  • The chocolate chips that are peeking out of the dough will melt and may even turn brown. They actually taste better that way, I think.
  • raspberry lemon curd fd


Raspberry Lemon Crumb Bars.

My little one has finally stopped taking a bottle. It’s a struggle but we are managing getting some milk inside her minus the bottle. I know I may sound weird but that actually makes me a little sad. I miss the bottle feeding ritual every night when it was just me and her. Both gazing into each others eyes as if nothing else existed. Her playing with my hair and pulling them sometimes. And to think of it, each time she pulled my hair, I couldn’t wait for her to move on to straws and cups. But now that she has moved forward, I miss her baby days.


On another note, I made these Raspberry Lemon Crumb Bars that I promised you guys. I apologize for the pictures. After several tries they refused to come out well so I gave up.

Ingredients :

All Purpose Flours 1 cup

Granulated Sugar 1/2 cup

Baking Powder 1/2 tsp

Butter 1 Stick Cold and cut into small cubes

Salt 1/8 tsp

Egg Yolk 1

Vanilla Extract 1/2 tsp

Raspberry Lemon Curd 1 Cup. Recipe here.

For the Topping

Flour 1/4 cup

Brown Sugar or regular sugar 1/4 cup

Butter 2 tbsp cold and cut into small cubes

Chopped Pecans a handful

raspberry lemon curd fd


Preheat over to 375 degrees. Spray an  8 x 11 glass baking pan with Pam spray or just spread butter on the pan evenly coating the pan.

In a mixer or food processor, mix Flour, Sugar, Baking powder and Salt. then add Butter slowly and mix for 2-3 minutes. Add Egg yolk and Vanilla and mix until mixture becomes a ball. Remove it from the mixer and knead couple of times by hand and spread evenly on the Glass pan. Spread the Raspberry Lemon Curd on top evenly.

In the same Mixer bowl, add Flour and Sugar from Crumb topping ingredients. Then add butter and mix until well combined. Remove and fold in pecans. Using your hand, spread this mixture over the Curd.

Bake for about 30 to 35 minutes. Remove from oven and cut when slightly warm.



Vanilla Semifreddo with Raspberry sauce

Who could possibly have a worse case of sweet tooth than me? Well, that would be my Dad. My parents are in town for a week and I wanted to make something special for them. I will see them again only after couple of years when they come back to see us.  So this week I have only one goal and that is making beautiful  memories that we can hold on to until I see them again.


Mom and Dad – this one is for you.

vanilla semifredo 1

When I first looked at this recipe, it looked really complicated but once you read it carefully, its simple as long as you have all ingredients taken out and equipment ready to go.

4 Large eggs separated

½ cup sugar

1  tsp Vanilla extract

½ tsp cream of Tartar

1 Cup cold Heavy cream

Raspberry Sauce for serving

Fresh Raspberries for garnishing

Lightly spray 8 x 4 pan with oil spray and cover with plastic wrap with the wrap hanging out couple of inches on all sides. I used 2 sheets of wrap overlapping in the middle.

Put a large pan on the stove filled with water and let the water come to boil, then reduce heat and let the water simmer while you do the next step. Put the egg yolks and ½ cup sugar in a medium bowl, beat with a hand mixer for couple of minutes until mixture is light yellow and thickened. Then put this bowl over a pan of simmering water and beat the mixture continuously for about 3 minutes. When the mixure is warm to touch and increased in volume take it off the heat and still continue to beat for another minute.

In a stand mixture with whisk attachment, beat ¼ cup egg whites, cream of tartar, vanilla extract and ¼ cup sugar until stiff peaks form. Then add this mixture to the previously made egg mixture and keep aside. Pour the heavy cream into the stand mixer and whisk for few minutes until soft peaks form. Pour this mixture to the egg mixture and mix thoroughly. Pour this mixture into the prepared pan and freeze for at least four hours. I froze mine overnight.

Raspberry sauce

1 small box of raspberries (6 oz)

¼ cup sugar

½ cup strawberry raspberry preserve or plain raspberry preserve

You can increase amount of sugar if you like your desserts really sweet.

Place raspberries, water and sugar in a pan and let it come to boil. Then reduce heat and let it simmer for 3-4 minutes. Keep stirring occasionally. Let it cool and then add to the blender and blend.

To serve, unmold the semifreddo by placing the pan in warm water for no more than 10 to 15 seconds and flip over in a flat dish. Remove the wrap. Cut the semifreddo and serve with raspberry sauce and fresh raspberies. It does start to melt right away so make sure to take it out of the freezer right before serving.


Recipe from Ina Garten’s “Make it Ahead”

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