Monday, June 18, 2012

Guest Post by Sweet Mia from Mia's Domain

I have to tell you, that this group of ladies that I am featuring while I am spending time with my family was my support when I first started the blog.  Each of these ladies has touched me with their concern, advice, support and laughter.  I can't tell you how many days I would come to my computer and there would be a sweet hello from Mia.  She is one of the kindest souls we have in our blogging community.

Her site is Mia's Domain and along with the recipe that she is sharing today, you can find all sorts of helpful information.  She eats healthy and loves to share what she knows about eating healthy with her fans.  Thank you Mia for sharing these yummy scones with us over at Simply Gourmet.

About Me:

As a young girl, I frequently visited my beloved grandma who lived in a very small village just outside of town. Though she only had a tiny kitchen with no refrigerator and a makeshift outdoor stove, she enjoyed cooking everything from scratch...with lots of love!
I’ve long since sampled a wide variety of unique foods from around the world - but my inspiration, passion, and LOVE for food STILL comes from Grandma. I try to buy everything from local farms or farmers markets whenever possible, using mostly fresh, wild, natural, or organic ingredients. I thrive on experimentation and make everything from scratch at home.

I have no formal training and I'm not a professional chef, nor do I claim to be a photographer. I am simply sharing my joy of food with you. 

Raspberry Stuffed Lemon Scones:

2 cups all purpose unbleached flour
4 teaspoons baking powder
1/2 cup sugar
Pinch of salt
6 tablespoons frozen unsalted butter
2 cups fresh raspberries
3/4 cup whole milk or cream
1 egg, room temperature
2 teaspoons fresh lemon juice
1 tablespoon lemon zest

Preheat oven to 375 degrees F

Combine flour, sugar, baking powder, lemon zest, and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly.

Mix milk (or cream), lemon juice, and egg in a separate bowl. Fold wet ingredients into dry ingredients (you might not need all the liquid).

Divide dough in half. Pat dough out onto a lightly floured surface to make a perfect 8" by 8" square. Spread 2 tablespoons of raspberry preserve on top (this will be the bottom piece).  Arrange all the raspberries on top of the preserve.

Roll the second piece of dough, making sure it's 8" by 8". Lay this carefully on top of the first piece and close all the edges.

Use a 3" round pastry cutter or drinking glass to carefully cut out the scones.

Arrange on a lined cookie sheet and refrigerate for one hour.

Remove from the refrigerator and bake for 15 to 20 minutes or until a stick inserted into the middle comes out clean.


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