Recipe by sal
"Make these tender and delicious scones for a special Sunday brunch."
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1 1/2 teaspoons
These were so good they didn't last even 2 hours in my house! I used raspberry jam instead of syrup and added a bit more cream. I put one layer of dough down, then put frozen raspberries and blueberries on it, then put another layer on top and pinched the sides together.
The flavor of these scones were allright, but the texture was a little odd. The raspberries completely lost their texture and fell apart into little itty-bitty pieces. They didn't hold their shape when cut into the traditional scone shape. I am going to feel playing with the recipe because the flavor was somewhat tantalizing.
these were amazing with my changes... used 1 c whole wheat flour and 1 c quick oats. used raspberry applesauce in place of butter and raspberry jam in place of syrup. a little dry so i added some more cream but then they came out amazingly moist and soft and delicious!!!
Great recipe! I made a few changes. I use half whole wheat flour and half all purpose, jam instead of raspberry syrup, use 2/3 cup of buttermilk, no cream and I tripled the amount of baking soda as mine were really dense the first time. All in all this is a great basic recipe that you can add to and make into your own.
This produced some nice scones; however, not as sweet as I would have liked. My mother-in-law did enjoy them very much. Thank you.
After I formed this very sticky dough into an oblong shape on the baking pan and baked it for 15 min., it still was very sticky when I tried to cut it in wedges; I left it in the oven for another 15 min and it wasn't anywhere near done. I left it in for at least another 30 min. It's hard to tell when it's done because the fresh berries make it kind of squishy. The taste was mediocre.
They're very messy to seperate when you take them out of the oven for the first time, but otherwise very easy to make, even with frozen raspberries. It will seem like they are not done at all when you take them out. They taste wonderful though, and they look beautiful.
The batter for these was extremely sticky. I had to add a bit more cream (about a tablespoon) to try to make it easier to work with. Otherwise, I made the recipe as directed. They turned out very tasty and tender. I think a little icing glaze would be great on these next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Luscious Raspberry Scones
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 73
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A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.
Perfect for lunch or simply to let someone know they're loved!
See how to make top-rated and time-tested scones.