Raspberry scones

Raspberry Scones recipe

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1 cup fresh or frozen raspberries
1-3/4 cups flour
3 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/3 cup solid shortening (Crisco)
2 large eggs whisked with 1/3 cup milk or cream
Demerara sugar mixed with 1 teaspoon cinnamon for topping


Heat oven to 350 degrees. Sift together flour, baking powder, sugar, and salt in a large bowl. Cut in shortening until mix resembles coarse meal. Gently stir in the raspberries, trying not to squish them. Lightly stir in egg mixture.. Turn out the dough onto a floury board. Handling as little as possible, shape the dough into two rounds on a cookie sheet (each approximately 6 inches in diameter, 3/4 inch deep). With a sharp knife, score each scone into 6 wedges. Brush with a little milk, then sprinkle with the sugar and cinnamon mix. Bake 15 to 20 minutes until risen and brown. Test for doneness with a toothpick at 15 minutes. Serve in a napkin-lined basket with butter curls.

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