Lemon raspberry scones

8 servings

Ingredients

Quantity Ingredient
2 cups All purpose flour
¼ cup Granulated sugar PLUS
1 tablespoon Granulated sugar; divided
2½ teaspoon Baking powder
¼ teaspoon Salt
⅛ teaspoon Ground nutmeg
½ cup Butter; chilled cut into small pieces
½ cup Milk; 2 percent
1 each Egg
1 teaspoon Lemon peel; grated
¾ cup Fresh raspberries OR blueberries
1 tablespoon Butter; melted

Directions

Preheat oven to 425 degrees F.

In large bowl, combine flour, ¼ cup sugar, baking powder, salt and nutmeg. Cut in the ½ cup butter with pastry blender or two knives until mixture resembles coarse crumbs. Combine milk, egg and lemon peel; mix well. Add milk mixture to dry ingredients mixing with fork just until dry ingredients are moist and a soft dough forms. Gently stir in raspberries (or blueberries).

Gather dough into a ball and gently knead on lightly floured surface 8 to 10 times. Place dough on lightly buttered baking sheet. Pat into 9 inch circle, ½ inch thick. With sharp knife, cut through dough to form 8 wedges; do not separate. Brush top of dough with the melted butter; sprinkle with remaining sugar. Bake until golden brown, 20 to 22 minutes. Cut through scsones, separating wedges; serve warm.

Makes 8 scones

Per serving: Calories: 282 (7% from protein, 48% from carbohydrate, 45% from fat) Protein: 5 grams Fat: 14 grams Cholesterol: 63 mg Carbohydrate: 34 grams Sodium: 328 mg Exchanges: 2 bread, 2-½ fat Source: Oregonian FoodDay June 1995 Typos by Dorothy Flatman Submitted By DOROTHY FLATMAN On 07-04-95

Related recipes