I recently perfected this recipe… These are so yummy and you can make extra dough and freeze it for hot scones whenever you want!
This recipe is adapted from Myra Goodman’s raspberry scone recipe in her Food to Live By Earthbound Farm organic cookbook.
Ingredients:
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2 cups flour
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1/3 c. sugar
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1 Tbsp baking powder
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1/4 tsp salt
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4 Tbsp cold butter, diced
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1 large egg
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1/2 cup heavy cream
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1 tsp vanilla
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1 cup mixed raspberries and cranberries (or other mix of berries)
Mix dry ingredients with whisk. Mix in butter with fingers. Beat egg, cream, vanilla. Combine dry and wet ingredients, mixing until moist. Add some water if needed. Gently mix in berries. Pat dough into a circle of a floured counter and cut into 6 wedges. Bake at 400 F for 15 minutes.
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