Whole Wheat Raspberry Scones

With a little help from the L’Abri Fellowship Cookbook, these were AMAZING!! Enjoy a French press of a good dark coffee with these wonderful scones or perhaps with a spot of tea some afternoon. :)

• 2 1/2 cups white flour
• 1 1/2 cups whole wheat flour
• 1/4 cup sugar
• 1 1/2 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter
• 1 1/2 cup buttermilk (or milk with 1 tsp lemon juice)
• 1-2 cups raspberries (frozen or fresh), if frozen do not thaw; or any fruit for that matter (chopped peaches, blueberries, blackberries, etc)

Directions:

Mix dry ingredients together. Melt butter and mix with warmed buttermilk. Add the berries to the dry ingredients and mix. Pour liquid mixture over dry mixture. Stir, but do not mix too thoroughly. Spoon in dollops onto lightly greased baking sheet or parchment paper covered baking sheet. Bake about 20 minutes at 375 F.

Mmmm Mmmm, so good!