Raspberry scones recipe
Raspberry Scones recipe
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Recipe intro
This Raspberry Scones recipe is a delightful treat that combines the buttery goodness of traditional scones with the tangy sweetness of fresh raspberries. These scones are perfect for a leisurely breakfast or a cozy afternoon tea. The recipe is easy to follow and yields tender, flaky scones that are bursting with juicy raspberry flavor. Serve them warm with a dollop of clotted cream or enjoy them on their own.Keywords: Raspberry, Scones, Recipe, Tangy, Sweetness
Raspberry scones recipe details
- Ingredients
- 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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