Stare deeply into your computer screen into the swirly depths of these scones. Vibrant red whirls of raspberry goodness. Are you hypnotized yet? 😯
You take one bite of these and you’re sold. Tender golden scone bites that are punctuated with sweet and tart bits of sugar-coated raspberries. I repeat, SUGAR-COATED RASPBERRIES. OH! And that drippy vanilla glaze. Mhm. It delivers the perfect extra touch of sweetness and just makes them look oh so cute, doncha think? So pretty in pink!
Kyle and I are heading back up to Santa Barbara tomorrow night, so I thought it would be good to get in one last baking session at my parent’s house before getting back to a crowded kitchen. I don’t think I’m ready to jump back into class and studying… what a rude awakening from the last few vacation weeks I’ve had of binge watching Netflix, spending all day in pjs, camping, and scone-making. While the house I’m living in up at SB is gorgeous and has a big kitchen, the temperature knobs on the oven have had their measurements rubbed off from years of use, so we aren’t to sure how hot things are really getting in there. I’ve had more than my share fair of burnt cookies and rock-hard brownies and was not about to risk the lives of my little rosy love bites.
NOT THESE SCONES OVEN. You can’t win this one.
These raspberry scones are deceiving, and not in a bad way. Full of sweet flavor and flaky dough, they seem like they should be packed with tons of calories, but they’re actually much lighter than most baked goods and come in at less than 250 calories each! I love when you can lighten up normally indulgent comfort food so that you feel better about treating yourself everyday! Whole wheat flour and light on the sugar, but still full of flavor! Yummers.
