Yummy Raspberries!

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

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(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.