Monday, July 17, 2017
I was invited to a friend's home to pick raspberries, and I knew exactly how I would use them. I have been using this scone recipe for many years, and it was shared with me when I was a member of a Cooking Forum on the internet. You will not find a better scone recipe, and sometimes I drizzle white chocolate on them. I bet some chocolate would be lovely too.
Ann T's Scones
==============
(Raspberry, Blueberry, etc..)
2-1/4 cups flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
Extra cream and sugar
Preheat oven to 425 degrees F.
Combine flour, sugar, baking powder, and salt. Cut butter into mixture
with pastry blender until it resembles a course meal. Add cream and
raspberries to dry ingredients. Mix lightly with fork until mixture
forms a stiff dough. Knead on floured board just to incorporate all
flour; try not to damage berries.
Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart
on greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake for 15 to 18 minutes.
IMPORTANT -- FREEZE BERRIES BEFORE USING
Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit. Still
tastes as good, but not as pretty. I usually add the cream and when the
dough has almost come together I then I add the frozen fruit.

Debbie@Mountain Breaths
Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..
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Welcome

Blogging has introduced me to a wonderful community of peers, and we learn so much from one another. I'm a New York girl decorating with MacKenzie-Childs one season at a time! I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three adult sons.

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We are Adirondack 46ers, which is an organization of hikers who have climbed all forty-six of the traditionally recognized High Peaks of the Adirondack Mountains. We are referred to as 46ers. We completed the 46 peaks on August 26, 2000. Click our picture for more information.

What a neat invite and place:) I stll love Ann T's recipes:)
ReplyDeleteWow. It always look amazing when you have yummy and fresh raspberries to try. I hope that I will be able to make a home-based garden in my new home.
ReplyDeleteEmma Charlotte | TheAcademicPapers.co.uk
Looks delish - what a pretty yard she has, too!
ReplyDeleteMouth watering! Thanks for sharing your tried & true recipe. I love scones (and raspberries!).
ReplyDeleteDid you say RASPBERRIES??!! Oh my, Debbie, they are my favorite berry! Your scones look so delectable and I must make them soon. Thanks for the tip on freezing the berries. Lucky you in picking your own at your friend's house. Thank you for sharing your favorite scone recipe! xxoo
ReplyDeleteLove these luscious berries, and they are so good for you! Your recipe sounds wonderful and I'm sure this would tast wonderful with my morning coffee.........Good tip on freezing berries before adding to recipe.
ReplyDeleteLucky you, picking fresh raspberries. The scones look great. I can imagine having one with a nice cup of coffee. Such a lovely yard too. Thanks for sharing this delight recipe.
ReplyDeleteLove your new look here, Debbie! My parents used to have a raspberry patch in the garden and my girls always looked forward to helping Grandma pick them :) Those scones look amazing!
ReplyDeleteI like your such types of making idea and method for cooking this lovely and delicious dishes, I appreciate your work, and thanku sharing us for making method i really try to make it.
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