Recipe: Raspberry scones

Following my tartelettes aux framboises, I still had some wild raspberries in the refrigerator, so this morning I made scones with them.

Ingredients

• 3 cups all-purpose flour
• 1/2 cup white sugar
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 egg, beaten
• 1 cup milk

This recipe is super easy -- soften the butter, throw everything together, mix it up, plop it onto a some sort of a baking surface, and bake at 350°F for 15-20 minutes.

For this batch, I mixed the above ingredients then threw in a handful of our wild raspberries, and promptly mashed them into little more than a deep purple pigment.

The finished product, above, turned out well despite the scone dough looking pathetic. Four stars.