I was sitting at the little desk in the living room after work, doing a combination of studying and procrastination, when I pulled up Facebook. I think it was my cousin's birthday or something, but whatever it was, I saw that my mom liked the post. I clicked onto her profile page, and casually clicked on her photos, because let's admit it, we all do it every now and then. Five minutes in, and I'm crying silent tears as I scrolled through last year's photos of my parents smiling, waving at the camera, being silly with each other.
I'm not sure where those tears came from, or really what kind of emotion I was feeling at that moment. Likely it was more than one. I felt joy seeing my parents smile. I felt immense love for them. But I felt something else too, which I can only describe as a deep admiration for what they've done in their fifty-or-so years of living. Like being thrown into the American education system and learning English with just a pocket dictionary in their hands. Fusing their Korean roots into their little Midwestern home, and balancing both cultures carefully and thoughtfully. Raising freaking four rambunctious and sometimes dramatic children, all squished in age so that the oldest (me) is only five years older than the baby (Candice). Finding new ways to parent as the kids figured out (er, maybe still figuring out) themselves, realizing that the discipline of ten years ago doesn't work quite as well on twenty-something-year-olds. Now learning how to live fulfilling lives as empty nesters and learning how to grow old together.
I couldn't help but think of that one storybook, "Love You Forever". You may have had one lying around in your home, ours is still tucked away in the basement storage room. The story starts with a mom singing a song to her little boy, "I love you forever..." etc. etc. At the end of it, the roles have reversed, and the son rocks his mother to sleep, singing the same song back to her.
Guys, basically what I'm trying to say is that you need to tell the ones who raised you that they are amazing. They've given their all and don't expect a "thank you" back. But that's exactly what we should be giving them - deep, sincere, never-ending gratitude.
These mini raspberry scones are simple and sweet, the way I like most everyday desserts. The inside is studded with fresh chopped raspberries and small pockets of white chocolate, and the top is brushed lovingly with a little extra cream and a sprinkle of raw turbinado sugar for texture. They're pretty much like fluffy cookies at this size, but you can make them larger to channel its true scone nature. But when miniature I think they make absolutely fun packages of love for the special people in your life - and the pink color seems pretty appropriate given the next major holiday coming up.
Have a happy weekend, stay warm, and if you're in school with me, best of luck on your upcoming exams.
- 3 cups all purpose flour plus extra for the surface
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 3/4 cups cold heavy cream, plus extra for brushing on top
- 3/4 cup raspberries, chopped
- 1/4 cup white chocolate, chopped
- Turbinado sugar for the tops
- Preheat oven to 425 F. Line 2 baking sheets with parchment paper. Sprinkle the sheets with a little bit of flour.
- In a large bowl, mix the dry ingredients together - the flour, baking powder, salt, and granulated sugar.
- In a medium bowl, mix the heavy cream and vanilla. Pour the wet ingredients into the dry ingredients and stir with a sturdy wooden spoon until combined.
- Take the dough out onto a floured surface and knead in the raspberries and white chocolate. You definitely need well-floured hands for this part, and extra flour may be needed for the dough if it seems too wet. Knead the dough gently for a couple minutes and shape into a disc.
- Using a 1 inch round cutter, cut scones out from the dough and place on the baking sheet. Brush the tops of the scones with a little cream and sprinkle with turbinado sugar. I cut out 24 scones, you could probably get to 30-32 but I just made 4 large scones with the extra dough instead.
- Place the scones in the oven and bake for 10-12 minutes or until the tops are golden brown. Remove from the oven and place the scones on a cooling rack. Let cool until warm enough to eat, then enjoy a couple. Package them up then send them to your loved ones.