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Lemon-Raspberry Scones




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. nutmeg
1/2 cup (1 stick) butter, chilled and cut into small pieces
1/2 cup milk
1 egg
1 tsp. lemon peel
3/4 cup fresh raspberries or blueberries
1 Tbs. melted butter
1 Tbs. sugar


Recipe



8 servings

Preheat oven to 425º.

In large bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Combine milk, egg and lemon peel; mix well.

Add milk mixture to dry ingredients, mixing with fork just until dry ingredients are moist and a soft dough forms. Gently stir in raspberries. Gather dough into a ball and gently knead on lightly floured surface 8 to 10 times.

Place dough on lightly buttered baking sheet. Pat into 9-inch circle, 1/2-inch thick. With sharp knife, cut through dough to form 8 wedges; do not separate. Brush top of dough with melted butter; sprinkle with sugar.

Bake until golden brown, 20 to 22 minutes. Cut through scones, separating wedges; serve warm.