There’s nothing more delectable than a scone fresh from the oven. Whether you’re taking a break on a crisp fall afternoon, or having a friend over for tea, these raspberry scones fill the bill in every scenario. They’re so easy to make, even if you’re a terrible baker. Enjoy them for breakfast, brunch, dessert, or as a snack.
Servings: 6
Ingredients:
• 1 cup fresh or frozen raspberries
• 1¾ cups all-purpose flour
• ¼ cup sugar
• 2½ tsp baking powder
• ⅓ cup shortening, cubed
• ¾ cup buttermilk
• Softened butter
Directions:
- • Preheat oven to 375º F.
- • In a large bowl, sift together flour, sugar, baking powder and salt.
- • Cut in shortening until mixture resembles coarse crumbs.
- • Stir in buttermilk and eggs until moistened.
- • Add raspberries and incorporate.
- • Turn onto a lightly-floured surface and knead gently 10-12 times or until dough is no longer sticky.
- • Gently pat or roll dough into a 6½-inch circle.
- • Cut into 6 wedges.
- • Separate wedges and place them on an ungreased baking sheet.
- • Bake 15-18 minutes, or until golden brown.
- • Cool on a wire rack.
- • Split scores horizontally and spread with butter.
