Raspberry Scones

July 9, 2008

4½ cups flour
½ cup sugar
¾ teaspoon baking soda
2½ tablespoons baking powder
1 teaspoon salt
8 oz butter, cold
1 cup sour cream (a little milk)
2 pints raspberries (fresh)
Additional sugar for dipping

Mix together flour, sugar, baking soda, baking powder, and salt. Work in butter until mixture resembles coarse meal. Add sour cream and just enough milk to make dough into a soft mixture. (not too wet) Fold in berries. Spoon dough into 3-ounce pieces. Dip tops in sugar and place on greased cookie sheet. Bake at 325°F until golden brown – approximately 8 to 10 minutes.


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