Here Comes the Bride

“There is only one happiness in this life, to love and be loved.”
—GEORGE SAND (19th-century French novelist)

Raspberry-Orange Scones

Makes approximately 10 scones

Experienced scone-makers tend to shy away from using fresh raspberries, as they know how difficult it can be to work with that tasty fruit, which can so easily discolor the baked goods. This recipe, however, proves it can be done successfully. The key is to use firm raspberries and to break them into pieces gently before incorporating them into the dough.

2¾ cup all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
1 teaspoon fine sea salt
8 tablespoons cold unsalted butter, cubed
1 cup whole milk
1 tablespoon fresh orange zest
½ teaspoon vanilla extract
⅓ cup fresh firm raspberries, gently broken into large pieces

• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.

• In a medium bowl, whisk together milk, orange zest, and vanilla extract. Add to flour mixture, stirring