By Vickie Chynoweth

For the Mirror

Ingredients, scones:

1 1/2 cups raspberries (Sidhu Farms)

2 1/4-1/2 cups all purpose flour

1/4 cup honey (Novo Bees LLC)

1 tbsp baking powder

3 tbsp chia seeds

1/2 salt

1/2 cup (1 stick) frozen butter

1/4 cup sour cream

1/4 cup water

1 large egg

1 tsp vanilla extract

Turbinado sugar (optional)

Ingredients, compote:

1 cup raspberries (Sidhu Farms)

1/4 cup honey (Novo Bees LLC)

3 tbsp chia seeds

Makes 8 scones

Directions, scones:

1. In a large bowl mix dry ingredients, flour, baking powder and salt with a fork or wire whisk until combined.

2. Using the large hole cheese grater, grate frozen butter. Add to the flour mixture. Using fork stir until mixture resembles a coarse meal.

3. In a separate bowl, whisk egg, sour cream, water, vanilla and honey until well blended. Add raspberries gently stirring in. Pour into flour mixture. Mix with fork until dough forms into a ball.

4. On a smooth surface dust with flour. If dough is sticky add a bit more flour then kneed on flour surface until a smooth ball forms.

5. Lightly press ball down into a 8 inch disc about 3/4 to 1 inch thick. Cut into 8 evenly pie shaped pieces. Sprinkle with turbinado sugar (optional)

6. Heat oven to 400 degrees. On a baking sheet lined with parchment paper place scones. Bake for 20 minutes or until golden brown. Serve warm with raspberry compote.

Directions, compote:

Make compote a day ahead of scones. Mix all compote ingredients in a bowl. Cover and place in the refrigerator until ready to use. Compote does need to set for several hours before using. -

Federal Way resident Vickie Chynoweth recently published a cookbook called “Well Fed: Easy-to-Follow Recipes.”