Irish Cream Scones with Raspberry Butterscotch Lace Topping

                                     

Shall I be mother?

It is bad luck to have more than one person 

pour tea from the pot,

or so it is said.

Perhaps this is the origin of

the expression

"Shall I be mother?"

meaning, 

Should I pour out tea for everyone? 

Tea and scones

and a lively chat with my daughter, granddaughters 

or friends always makes me happy.

This is the recipe I have been waiting to bake

since we began sifting our way through

Rose's Baking Bible.

Being able to make a decent scone

has eluded me,

even with all the Irish, Scottish and English DNA,

until now.

  

The ingredients are few:

bread flour, baking powder, salt, lemon rind,

raisins (I used currents),  sugar, honey

and heavy cream stirred together.

Quick knead,  patted into an

eight inch circle

and baked for a very short time,

they popped out of the oven 

with the most wonderful aroma.

It was difficult not to tuck in right there

but Rose declared her Raspberry Butterscotch Sauce

"Is to live for!"

on 

Catherine's  post.

So I carried on.

It's always a bit of a chore smashing

raspberries through a fine mesh sieve

and all the rest of  the finicky steps,

but oh so worth it in the end.

Really worth it!

Next time I double it 

at the very least.

The recipe says the Raspberry Butterscotch

can also be mixed into whipped cream.

I opted to make use of the 

left over Devonshire cream

in the frig.

It makes me happy that I can 

finally make a decent scone

with an amazing topping.

It is better than any tea room

scone I have ever had.

Such a surprise.

I never thought this day would come.

 ~

Rose's Baking Bible

by

Rose Levy Beranbaum