Coronado 4th of July Parade and Barefoot Contessa's Raspberry-Balsamic Scones

Pete and Julie hosted their annual 4th of July Pre-Parade, Bloody Mary gathering yesterday. One certainly needs a stiff Bloody Mary in order to deal with the droves of people who invade our little Mayberry town of Coronado for the long weekend.

A few Mimosas during the Parade doesn't hurt either, especially when this goes by on a float... Doesn't leave much for your imagination.
It's a long day - waking up early, watching the 3-hour Parade, walking and biking around the island in the sun, grilling dinner, and trying to stay awake for the fireworks.
It was really nice to wake up this morning and relish in the calm.
I made these Raspberry-Balsamic Scones for the early morning Bloody Mary crowd. They are flaky and buttery, not dense and dry like many scones. I served them warm, right out of the oven.
Raspberry-Balsamic Scones

Inspired by Strawberry Scones from The Barefoot Contessa Cookbook
Makes 30-35 mini scones

4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup Just Raspberries, reconstituted in 3 tablespoons balsamic vinegar and 3 tablespoons sugar, and drained [or 3/4 cup small-diced dried strawberries or other fruit]
1 egg beaten with 2 tablespoons water or milk, for egg wash.

• Preheat the oven to 400 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
• Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended.
• Gently fold the drained raspberries into the dough. The dough will be very sticky.
• Dump the dough out onto a well-floured surface. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough.
• Cut into squares with a 2.5-inch square cookie cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
• Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.