raspberry scones

Name: raspberry scones
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 3 1/2 c all-purpose flour; 3/4 c white sugar; 1 Tbsp baking powder; salt; 1 1/4 c heavy cream; 1 c fresh raspberries ( if frozen, thaw your berries)

By Melissa Payne
@mamapayne1

very easy and tasty treat, best served warm.. This recipe can easily bee split in half, so you only have 6 scones. This is VERY GOOD, and not to sweet, you dont have to be a pastry chef to make them.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Cook:

20 Min

Method:

Bake

Ingredients

3 1/2 c

all-purpose flour
3/4 c

white sugar
1 Tbsp

baking powder
·

salt
1 1/4 c

heavy cream
1 c

fresh raspberries ( if frozen, thaw your berries)
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How to Make raspberry scones

Step-by-Step

heat oven to 350 degrees
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.

* I find that using parchment paper works best, keep pastry from sticking and burning on the bottom.