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Raspberry Scones




Source of Recipe


Pat T at Rounders


List of Ingredients




ANN T.’S RASPBERRY (OR BLUEBERRY) SCONES

2-1/4 cups all-purpose flour
1/2 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
6 Tblsp. cold butter
1 cup heavy cream
3/4 cup frozen raspberries OR blueberries
Extra cream and sugar


Recipe





Preheat oven to 425° F. Combine flour, sugar, baking powder, and
Salt. Cut butter into mixture with pastry blender until it resembles a
coarse meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.

**Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit.