Raspberry Scones
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| photo by robz431 |
These are some amazing scones with raspberries running all through them! Another favorite breakfast snack for me while I type, type, type blog posts! LOL! And they smell amazing baking in the oven!
Ingredients:
2 c. all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 c. fresh raspberries
1 egg
2/3 c. light cream
In a bowl mix flour, sugar, baking powder and salt, mix the butter nicely till the mixture becomes coarse. Gently add the raspberries.
In a separate bowl beat the egg lightly. then take out 1 tablespoon of egg and keep aside.
To the remaining egg, add milk and mix, then add this mixture to the dry ingredients and stir till the entire mixture gets evenly mixed and resembles dough. Gather into a ball and turn out on a floured surface. Pat gently into a round no less than 3/4 inch thick and cut in 8 pie shape wedges.
Place them on an ungreased cookie sheet and brush with the reserved egg and bake the scones at 425 degrees F for 12 to 15 minutes or until a golden brown. Serve hot with butter and whipped cream.
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