Whole Wheat Raspberry Scones

Picture of 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 cup white flour

1 1/2 cup whole wheat flour

1/4 cup sugar

1 1/2 Tbsp. baking powder

1/2 tsp. 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)

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!

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2 Responses

  1. Yay for a new post! These scones sound delicious… I’ve never tried my hand at scones, but now I’m encouraged.

  2. These scones were okay…
    They did not rise very well and were a bit thick…

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