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

Method:
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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