Wow. It’s already March? Where the crap did the time go?!
I’ve been terribly busy in my hectic life. So sorry for being so absent lately!
I’ve never had a scone in my life. They’re always made with eggs. Uncool.
They’re buttery and flaky and delicious and a perfect pairing for a cup of coffee or tea.
To be honest, scones just aren’t really that popular over here in Cali. I remember the days when I was working in a coffee shop and we would end up throwing a ton of them away at the end of every shift even though we only started the day with half a dozen or so.
It’s too bad really, if it weren’t for this damn allergy I’d have eaten ALL of them.
Then again, it’s probably a good thing…
So I made these scones to see what I was missing. And they’re great. I can’t wait to make some creative scone recipes for you 🙂
The greatest thing about these scones is that they’re very basic and incredibly easy to put together. AND they’re versatile. If you aren’t the biggest fan of raspberries, use blueberries. Or cranberries. Or any other fruit you may happen to like. I know there are also a lot of people who don’t like the combination of pastries and fruit, so I’ll have another scone recipe coming your way soon enough.
Until then, you should enjoy a quick batch of these!
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 🙂