Our Favourite Recipes - Raspberry Scones

It’s raspberry picking season, and here’s an easy scone recipe from my friend to use up a few of the raspberries that you don’t use in jam or sauce.

Ingredients

2 cups flour
1/2 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1/2 cup butter
1 egg
2/3 cup milk
1/2 tsp almond extract
1/4-1/2 cup filling (raspberries or blueberries)

Preheat the oven to 425 degrees.

Mix the dry ingredients in a large bowl, then cut in the butter until mixture is crumbly.

In a separate bowl, beat egg lightly, add milk and almond extract.

Pour the wet ingredients into the dry ingredients, add the filling and stir with a fork to make a soft dough.

Drop/shape into 10-12 portions on a parchment covered baking sheet.

Brush tops with milk and sprinkle with sugar.

Bake for 15 minutes or until the tops and bottoms are lightly golden.

Enjoy!