Raspberry Scones

Raspberry Scones

Enjoy this recipe from Recipes for Comfort (M772).

2 c. all-purpose flour

1/4 c. plus 1 T. sugar, divided

2-1/2 t. baking powder

1/4 t. salt

1/8 t. nutmeg

1/2 c. chilled butter, sliced

1/2 c. milk

1 egg

1 t. lemon zest

3/4 c. raspberries

1 T. butter, melted

Sift together flour, 1/4 cup sugar, baking powder, salt and nutmeg. Cut in chilled butter until mixture resembles coarse crumbs; set aside. In a separate bowl, combine milk, egg and lemon zest; stir into dry ingredients. When mixture forms a soft dough, fold in raspberries. Shape dough into a ball and knead on a lightly floured surface 8 to 10 times. Lightly coat a baking sheet with non-stick vegetable spray; place dough in the center. Pat into a 9-inch circle about 1/2-inch thick. With a sharp knife, score dough into 8 wedges; do not separate. Brush top of dough with melted butter and sprinkle with remaining sugar. Bake scones at 425 degrees for 15 minutes or until golden. Cool on a wire rack. Makes 8 servings.

This is from Gooseberry Patch---enjoy!