Monday, July 13, 2020

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.


  • 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.