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.
- 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.
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.