She played the words over in her mind, rolled them around. Arranged marriage.
She certainly felt arranged. She’d spent the better part of the morning being pushed and pulled about like a roll of satin, cream-colored taffy. There was great deal of attention and concern dedicated to the comfort of the clothes that now draped her- the lightness of her dress, the looseness around her upper arms, the way the hem swung around her knees, the sweetness of her shoes (they did not pinch as she feared) but the women who dressed her were rough, like burlap.
They had round, stern faces and they hummed around her like disapproving bees. She did not understand the words they muttered to one another. She thought perhaps that was for the best.
She wondered if she would bruise. Already, there was a spot on her wrist where a woman had pinched to secure a glass bracelet- it bloomed there like a raspberry, like another decoration.
She wondered if he would mind.
If you are particularly observant and have been around this site for a while, you should be able to tell which recipe picks are mine and which belong to Nicole. Mainly, the difference all comes down to… sugar. Sweet, glorious sugar.
We both love decadent sweets but I generally go for richness over sweetness. Nicole, on the other hand, chooses sweet. Every time. A constant refrain from testing one of my picks is usually, “It was good but it wasn’t sweet enough for me.” And my refrain for her picks is usually along the lines of “NICOLE, 3 CUPS of sugar?! PS this is really good. BUT 3 CUPS?” (From the sheer volume of our reactions, I know, it would seem like I’m the sugar hound. Sadly, my loudness is all genetics.)
So to offset the decadent sweetfest of last week, I chose a raspberry scone recipe. Aren’t they lovely? They’re creamy and rich, yes but scant on the sweetness. I’m in the mood for that today.
If you’d like to “go Nicole” for this one, sprinkle some turbinado sugar over the mounds of dough just before baking for an extra sugary crunch or try a simple glaze.
Let’s talk, for a second, about how I’m going to buy the hell out of the Smitten Kitchen cookbook. I pre-ordered that sucker so fast… is it possible to get whiplash in your fingers? I must make something from Deb’s site once a week and every time I do, the recipe is a winner. A friend even made this delicious monster for my birthday this year (and lo, it was good. So good. Did I even need to say that? Really?)
Whole Wheat Raspberry Ricotta Scones
1 Cup of whole wheat flour
1 Cup of all-purpose flour
1 TBSP of baking powder
1/4 Cup of granulated sugar
1/2 Teaspoon table salt
6 TBSP of cold unsalted butter
1 Cup of fresh raspberries
3/4 Cup of whole milk ricotta
1/3 Cup of heavy cream
1. Preheat oven to 425 degrees.
2. Line a large baking sheet with parchment paper.
3. In the bottom of a large bowl, whisk flours, baking powder, sugar and salt together.
4. Using a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Or with your hands: Cut the cold butter into small cubes and, working fast, work the butter into the flour mixture until the biggest pieces are the size of small peas.
5. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks. (Or chop them roughly and stir them into the mixture.)
6. Add the ricotta and heavy cream together with a flexible spatula until the dough comes together.
7. Using your hands, gently knead dough into an even mass, right in the bottom of the bowl.
8. Quickly transfer dough to a well-floured counter. Flour the top of the dough and pat it into a square that is about 7-inches wide and about 1-inch tall.
9. With a large knife, divide the dough into 9 squares.
10. Transfer the scones to prepared baking sheet with a spatula.
11. Bake the scones for about 15 minutes, until lightly golden at the edges.
12. Cool in pan for a minute, then transfer to a cooling rack. Best enjoyed day-of.