Marcy DeKruyf Recipe Collection
Raspberry Scones

2 1/4 cup flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup raspberries- best if frozen so they don't get crushed as much?while kneading the dough.

Preheat oven to 425 degrees. Combine flour, sugar, baking powder and salt.? Cut butter into mixture with pastry blender until it resembles a course meal.? Add cream to dry ingredients... when dough has almost comes together, add the fruit and fold in gently.?? Roll into 2 balls and flatten into rounds.? Cut into 6-8 wedges.? Place on greased baking sheet.? Brush tops with cream and sprinkle with sugar.? Bake 15-18 minutes.

Recipe Contributed by Beverly DeKruyf