Rating: 4 stars 3.7
17 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

Make these tender and delicious scones for a special Sunday brunch.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

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  • In a large bowl, stir together flour, baking soda and baking powder. Mix in butter and raspberry syrup. Add buttermilk and cream; mix just until moistened. Fold in raspberries. Form into an oblong loaf and place on a baking sheet.

  • Bake in preheated oven for 12 to 15 minutes. Remove from the oven and cut loaf into 6 wedge shaped pieces. Place pieces on baking sheet and continue baking for 15 minutes, until golden.

Nutrition Facts

285 calories; protein 5.2g; carbohydrates 47.6g; fat 8.1g; cholesterol 24.3mg; sodium 188.8mg. Full Nutrition
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