Tickled pink

I run into people all the time who tell me that they hate grocery shopping.  That's such a strange idea to me.  I don't like clothes shopping (don't even get me started on shoe shopping), but I love grocery shopping.  Even the online shopping I do is mostly for food and related stuff (cookbooks, bakeware).  I'm lucky to have such great local places to shop.  Occasionally, though, I'll need to order something that I just can't get here.  (Like the chestnut flour for next week's recipe--no sign of it anywhere around here.  And not enough time to order it.)  My go-to place for baking ingredients is definitely King Arthur Flour.  

I don't order from them all that often--I try to wait until they're offering free shipping or a discount on purchases over a certain amount.  I'll usually restock on some hard to find flours (like Durum) and buy some things in bulk (like yeast).  I usually get side-tracked by something pretty (like cupcake papers).  And sometimes things just jump into my little electronic shopping cart...like when I saw these raspberry jammy bits and bought them several months ago.

Then, as sometimes happens, the jammy bits disappeared into my pantry and kind of got lost in there.  If you saw my pantry (even after I organized it) you would understand. =)  I'm still not exactly sure what reminded me they were in there.  I was trying to think of something other than currants to add to this week's Tuesdays with Dorie recipe, and they popped into my head.  Lynne of Café Lynnylu picked Cream Scones for us to make this week.  My girls--especially Gillian--love scones for breakfast.  But Brianna complains any time I put dried fruit in them.  So I decided that I'd split the dough and put the jammy bits in one half and chocolate chips in the other half, just in case.   

Another change I made was to use half all-purpose flour and half whole wheat pastry flour.  (That was a case of something jumping into my grocery cart when I was in the bulk department at Central Market last week.)  And of course, we had to have glaze.  For the chocolate chip scones, I just drizzled them with a simple glaze made with powdered sugar and milk.  I got a bit more fancy with my raspberry scones, though.  I whisked some raspberry sauce into the basic glaze, which made it a lovely pink.  I made the raspberry scones a bit smaller than the recipe indicated, and dunked them in the glaze to completely coat them.  

The verdict?  Well, I thought these were quite yummy.  Gillian ate one and said she liked it, while Brianna was content to eat only the chocolate chips ones.  (G had one of those, too.)  I'll probably stick with drizzling the glaze most of the time, but the raspberry scones were good with the full coating, since the scones themselves weren't all that sweet.  

If you'd like the basic recipe for the Cream Scones, head over to Lynne's blog.  And to see what everyone else did with this week's recipe, check out the Links!