Raspberry Lemon Scones
2 Cups flour
1/4 Cup Sugar
2 1/2 tsp. baking powder
1/4 Tsp. Salt
1/8 Tsp. ground nutmeg
1/2 Cup Butter -- chilled, cut into pieces
1/2 Cup Milk
1 Tsp. lemon peel -- grated
3/4 Cup fresh raspberries or blueberries
1 Tbs. Butter -- melted
1 Tbs. Sugar
Preheat oven to 425F.
In a large bowl, combine flour, sugar, baking powder, salt and nutmeg.
Cut in chilled butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Combine milk, egg, and lemon peel; mix well. Add milk mixture to dry ingredients. Mix with fork until dry ingredients are moist and soft dough forms.
Gently stir in raspberries.
Gather dough into a ball and gently knead on lightly floured surface 8-10 times. Place on lightly buttered baking sheet.
Pat dough into a 9 inch circle, 1/2 inch thick.
With sharp knife, cut through dough to form 8 triangle wedges; do not separate.
Brush top of dough with melted butter; sprinkle with sugar.
Bake for 20-22 min., or until golden brown. Cut through scones, separating wedges; serve warm.
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