Raspberry Scones
Source of Recipe
AnnT
List of Ingredients
================
2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar
Preheat oven to 425 degrees F. Combine flour, sugar, baking powder,
and
salt. Cut butter into mixture with pastry blender until it resembles a
course 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. With the
Chocolate
you can add it along with the cream.
Recipe
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