Raspberry Scones

This was my first time making scones ever.  I don’t think they came out bad at all. A different way to use up the end of season berries.

I found the recipe at http://www.cdkitchen.com.  A very simple and easy to follow recipe.

Raspberry Scones

• 2 1/4 cups flour
  
• 1/2 C sugar
• 2 teaspoons baking powder
• 1/4 C butter
• 1/2 teasp. salt
• 1 cup heavy cream
• 1/2 pint of raspberries

Preheat oven to 425F degrees.

Combine flour, sugar, baking powder, and salt.

Cut butter into mixture until it resembles a course meal.

Set aside 2 teaspoons of cream. Add remaining cream and raspberries to dry ingredients.

Mix lightly with fork until mixture forms a stiff dough.

Knead on floured board 5 to 6 times. Roll into 7-inch round and cut into wedges.

Place 1 inch apart on greased baking sheet; pierce top and brush with cream.

Bake for 15 to 18 minutes.

Serve warm.

Note: When you mix the raspberries in the dough, they berries will break.  The juice from the berries is the liquid of this recipe with the cream.  I was put off at first because I wasn’t going to have whole berries peeking out of my scones, but understood as the dough was forming.

Also, flour your board well.  This is a very sticky dough and when you cut it into triangles, it tends to stick. Handle gently and feel free to add flour to the dough to make it less sticky.

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