Berry season! The most wonderful time of the year!! We went raspberry picking at the local you-pick and woke up the next morning itching for someway to bake them up! These tasty scones don’t require heavy cream or any other annoying ingredient that we never seem to have in the fridge. These are pretty basic ingredients that you should have on hand without having to make a trip out to the store. The raspberries get pretty smashed so they might not be the prettiest scones in the world but if looks don’t matter (which they shouldn’t) then you won’t be disappointed in the way they taste and how quick and easy they are.
- 2 cups all-purpose flour
- 3 Tbsp. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 6 Tbsp. Earth Balance spread (or butter)
- 3/4 to 7/8 cup milk
- 1 egg, slightly beaten
- 2ish cups of fresh or frozen raspberries
- Preheat oven to 400°. Combine flour, sugar, baking powder and salt in medium bowl. Cut in Earth Balance (or butter type ingredient you have on hand) with two knives until mixture is size of very coarse crumbs. Stir in slightly beaten egg. Stir in milk with fork until mixture just holds together. Gently add in the raspberries. They will be a little easier to work with and no break up so easily if you work with frozen berries. However, it can be done with fresh just accept the fact they will be crushed slightly, the taste however remains and that is what we are going for here.
- Gently knead dough on lightly floured surface with floured hands and shape into 8- or 9-inch circle, about 3/4 inch thick. Cut dough with floured knife in half crosswise, then cut each half into 4 or 5 wedges. Arrange wedges on parchment paper lined cookie sheet. Brush tops with egg and, if desired, sprinkle with sugar.
- Bake 17 minutes or until golden. Cool 2 minutes on wire rack. Serve warm