This lovely recipe is one I picked up a few years ago from the Gingercreek Cooking School. I pull it out from time to time when I have guests–it’s easy and especially good when you have a spare pint of fresh-picked berries in your refrigerator!
2 C. all-purpose flour
1 T. baking powder
½ tsp salt
2 T. granulated sugar
5 T chilled butter, cut into pieces
1 C milk or half-n-half (if using skim, use 2-3 Tbs less)
½ C each fresh raspberries & blueberries (or any combination of berries equaling 1 Cup. Frozen work just as well as fresh!)
1 T milk or cream
Preheat oven to 400. Stir together the flour, baking powder, salt & sugar. Cut in the butter to a crumbly texture. Add the cup of milk and stir together until combined–mixture will be sticky. Gently fold in the berries, trying not to break them (easier said than done with raspberries!)
On a lightly floured surface, form a 12 x 3 x ¼ “ log. Slice the log into 12 sections. Place the slices on a parchment covered baking sheet, brush tops lightly with the milk, and bake about 15 minutes or until set. Test centers with a toothpick if necessary. Allow to cool.
Serve with a good cup of tea, clotted cream (or whipped butter if you aren’t living at Downton Abbey) and strawberry-lemon jam! Enjoy!
2 thoughts on “Raspberry-Blueberry Scones”
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I had the blueberry only variety (scrumptious!) Would love to try with raspberries too!