Raspberry Scones
Raspberry Scones
2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
2 tablespoons butter, melted
1/3 cup raspberry syrup
1/3 cup buttermilk
1/4 cup heavy cream
1 cup raspberries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
In a large bowl, stir together flour, baking soda and baking powder. Mix in butter and raspberry syrup. Add buttermilk and cream and mix just until moistened. Fold in raspberries. Form into an oblong loaf and place on a baking sheet.
Bake in preheated oven for 12 to 15 minutes. Remove from the oven and cut loaf into 6 wedge shaped pieces. Place pieces on baking sheet and continue baking for 15 minutes, until golden.
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Raspberry Scones
Raspberry Scones
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1 cup heavy cream
3/4 cup fresh raspberries
Additional cream and sugar
Preheat oven to 425 degrees F.
Combine flour, sugar, baking powder and salt. Cut butter into mixture with pastry blender until it resembles coarse meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries.
Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.
