I still can't believe we have a contract on our house. It doesn't seem real......seems very surreal. We've been looking hard and I have found my true love.
The difficult times we are in breaks my heart. I have seen so much tragedy.
That's why I am so convinced that this is definitely a God thing.
Why He is working in our lives right now is beyond me. I do not feel worthy of anything God does for me, but when He does true miracles for me, I am so amazed I can hardly function.
Sisters....if you don't mind...I'd appreciate your sweet prayers right now. I don't know if it's possible for us to actually get this painted lady, but boy has she stolen my heart.
Have a lovely day ladies....will keep you posted on the move!
Raspberry Chocolate Tea SconesIngredients
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
4 tablespoons unsalted butter, chilled and chopped into small pieces
1 cup miniature chocolate chips or finely chopped chocolate
1 cup frozen raspberries, chopped (keep frozen until you’re ready to add them to the dough)
3/4 cup heavy cream
1 egg, separated
1 teaspoon vanilla extract
Preheat oven to 425 degrees and line a baking sheet with parchment or a silicone baking mat.
In a large bowl, whisk together the flour, baking powder, and sugar. Add the chopped cold butter and rub with your fingers into the flour until the bits of butter are roughly the size of peas. Stir in the chocolate chips/chunks.
Separate the egg; reserve the white for later use (you’ll use it to brush on the tops of the scones before baking.) In a separate bowl or liquid measuring cup, whisk together the cream, egg yolk, and vanilla extract.
Add the chopped frozen raspberries to the flour mixture. Pour in the cream, and using light, quick strokes, stir with a fork until just moistened (there may still be some flour on the bottom of the bowl.) Use your hands to gather the dough into a ball and knead it lightly a few times, just to gather it together. Don’t worry if there’s still a little flour remaining on the bottom of the bowl.
Turn the dough out onto a lightly floured work surface and divide into two balls. Gently flatten each ball into a 1-inch high disk, and cut each disk into 6 wedges (for 12 scones total.) Place on baking sheet and brush the tops with the reserved egg white; sprinkle with sugar.
Bake for about 12-15 minutes or until the tops are golden brown and scones are cooked through.