Luscious Raspberry Scones

SUBMITTED BY: sal PHOTO BY: LOVIELOVER19

"Make these tender and delicious scones for a special Sunday brunch."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
2 tablespoons butter, melted
1/3 cup raspberry syrup
1/3 cup buttermilk
1/4 cup heavy cream
1 cup raspberries

READ REVIEWS (5)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
In a large bowl, stir together flour, baking soda and baking powder. Mix in butter and raspberry syrup. Add buttermilk and cream; mix just until moistened. Fold in raspberries. Form into an oblong loaf and place on a baking sheet.
Bake in preheated oven for 12 to 15 minutes. Remove from the oven and cut loaf into 6 wedge shaped pieces. Place pieces on baking sheet and continue baking for 15 minutes, until golden.

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REVIEWS

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Reviewed on Jul. 2, 2003 by JLFRAT

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.

6 users found this review helpful

Reviewed on Mar. 22, 2006 by Leslie Sullivan

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.

3 users found this review helpful

Reviewed on Nov. 18, 2006 by LOVIELOVER19

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.

2 users found this review helpful

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