Thursday, May 21, 2015

RASPBERRY SCONES

  • 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter, softened and cut into cubes
  • 1/4 cups heavy cream
  • 1 cup fresh or frozen raspberries (not thawed, if frozen)
  • Preheat oven to 350 degrees F.
     
  • In a large bowl, combine flour, sugar, baking powder, salt, and butter. Using a pastry cutter or fork, mix ingredients until well combined. Slowly stir in heavy cream; mix well. Add berries and mix gently until well combined. Mixture will be dry.
     
  • Place dough on a cutting board and gently form into a loaf about 14 inches long by 4 inches wide and 1 inch thick. Press dough firmly together with your hands so it will hold together. Cut loaf into 12 equal-sized triangles and place on an ungreased baking sheet.
     
  • Bake 20 to 25 minutes, or until light golden. Cool 15 minutes before serving.

  • Yield: 12 scones

  • This is a recipe I got from Mr. Food several years ago. 



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