Mini Raspberry Scones
makes about 18 mini scones, takes 30 minutes

2 cups of all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup butter, softened* (or margarine)
1 teaspoon vanilla extract
1/4 cup milk* (or dairy-free milk)
1 cup of raspberries

additional sugar for sprinkling

Preheat your oven to 350 degrees.

In a medium sized bowl, combine the flour, sugar, baking powder and salt. Add the butter/margarine and mix well. This should create a very crumbly mixture.

Add the remainder of the ingredients with the exception of the berries and mix well. This should create a very thick dough. Portion this into four equally sized balls and flatten each one into a disk that it is about half an inch in thickness.

Lay two of the disks on a cutting board and spread your raspberries over each of these two pieces equally. You may have to rip them apart so they aren’t as clumpy. Seal this fruit layer by placing the two remaining disks of dough on top and pinching the edges.

Cut these double-layered disks into 1/8ths, which will make a bunch of triangles. Sprinkle the top with a light dose of sugar. Place them about an inch apart on a baking sheet and throw in the oven for 15-18 minutes or until a toothpick comes out clean.

Enjoy with a hot cup of tea on a Sunday morning 🙂