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Tuesday, September 30, 2008

Raspberry Scones

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The Great Harvest Bread in Littleton, CO made some raspberry scones that we loved. My Mom has worked hard to make a recipe that tastes similar. This is pretty close. They are amazing!

2 c white flour

2 c. wheat flour
1 ½ c brown sugar
1 tsp salt
1 c. cream
1 c buttermilk
1 stick butter
2 c. raspberries, thawed, drained

Beat together butter, sugar, cream and buttermilk. Add flour & salt. Fold in raspberries last. Drop large spoonfuls on a greased cookie sheet. Bake at 400 for 13-15 minutes. Makes about 2 dozen. Sprinkle a little sugar on top.


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