Why do I love this easy Raspberry Scone Recipe? Well, it’s September. September means a return to a schedule. September means that we all have to start getting up in the morning… much earlier than the 10:30 am that the kids have been getting up. September means racing out the door. September means a breakfast that my kids can eat without a load of preparation, or mess in the Kitchen.
It also means that the kid who overslept has a good breakfast that he can grab and go on the way out the door!
September is a great time for this Raspberry Scone Recipe.
Raspberry Scones are perfect for breakfast…(or even a mid-day snack) …warm from the oven, or reheated from yesterday. Sweet, but not tooo sweet, full of raspberry flavor (a nice reminder of summer). They fill you up without making you weighed down.
And for a leisurely Sunday Brunch… mmmmm…. heavenly.
So it begins..one of my kids started school this week (yeah!!!!!!) and the others go back on Monday (to quote Monty Python… “and there was much rejoicing”) Wahhooooooo!!! (OK… they aren’t supposed to know that I’m that excited) September is good.
Try making my Raspberry Scones. I’ve given step-by-step photos of my scone technique, to make them perfect every time.
Easy Raspberry Scone Recipe
Step By Step Instructions
Grate Frozen Butter Into the Flour
Frozen Butter is the Key to Great Scones.
Keep sticks of butter in your freezer… you can grate them into the flour and make perfect scones at a moments notice.
Rub in the Butter with Your Fingertips
Will have Crumbs with butter bits showing
Crumble in the Raspberries
Fold in the Egg/Cream Mixture
Use a spatula…
Just fold to combined.
Dump Dough onto Wax Paper
Fold Wax Paper over Dough
Fold Paper over dough to
flatten the dough into shape
Shape it into a Sort of Circle…
Flip onto Baking Sheet Covered with Parchment Paper Sprinkle with Sugar
Cut Into Wedges and Bake
Golden Brown… Studded with Raspberries
Serve Raspberry Scones in Wedges