Raspberry Hazelnut Scones 1989 |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Leeds England recipe, had this for breakfast before the church wedding for Kenneth Stobbs. Ingredients:
1/4 cup granulated sugar |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1 3/4 cups all-purpose flour |
1/3 cup melted butter |
2/3 cup fresh dairy buttermilk |
1/3 cup toasted hazelnuts |
3/4 cup fresh raspberry |
Directions:
1. Mix all dry ingredients together.
2. Blend in butter and buttermilk.
3. Mix just until blended.
4. Fold in hazelnuts.
5. Stir in lightly raspberries.
6. Drop by spoonfuls onto a greased baking sheet or parchment lined.
7. Bake 350 degrees F 20 minutes until golden.
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