Ingredients
-
-
2
-
1/4
-
2
-
1/8
-
6
-
1
-
1
-
1/2
-
2
-
-
-
-
-
Directions
Mimi’s Raspberry Scones,This is a basic cream scone dough that you can use to make any kind of scone. It is delicious.,Easy and delicious. My favourite raspberry scone recipe.,Completely disagree with previous reviews. I have made many batches of scones and these are tasteless. I believe the sugar to flour ratio is incorrect. I do not recommend.
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Steps
|
1
Done
|
In a Large Bowl Whisk Together the Flour, Sugar, Baking Powder, and Salt. |
|
2
Done
|
With a Pastry Blended Cut the Butter in to Look Like Coarse Crumbs. |
|
3
Done
|
Gently Fold the Berries Into the Flour Mixture. |
|
4
Done
|
in a Small Bowl Combine the Cream, Beaten Egg, and Vanilla; Mix Well. |
|
5
Done
|
Add This to the Flour Mixture and Stir Till Just Combined; Do not Overmix. |
|
6
Done
|
Knead Dough Gently on a Lightly Floured Board Being Careful of the Berries. |
|
7
Done
|
Roll or Pat Into a Circle That Is About 7" Round and About 1 1/2" Thick. |
|
8
Done
|
Cut the Circle in Half and Each Half Into Four Pie-Shaped Wedges. |
|
9
Done
|
Place on a Baking Sheet; Brush the Tops With Egg Wash. |
|
10
Done
|
Bake in a 400-425 Degree Oven on the Middle Rack; to Prevent Browning on the Bottom, Place the Cookie Sheet on Top of Another Cookie Sheet; Bake For About 20 Minutes or Till Nicely Browned. |
