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My review
Luscious Raspberry Scones
sal
"Make these tender and delicious scones for a special Sunday brunch."
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Ingredients
45 m servings 285 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- 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
Per Serving: 285 calories; 8.1 g fat; 47.6 g carbohydrates; 5.2 g protein; 24 mg cholesterol; 189 mg sodium. Full nutrition
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Reviews
Read all reviews 1315 Ratings
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Most helpful positive review
5/7/2009
These were so good they didn't last even 2 hours in my house! I used raspberry jam instead of syrup and added a bit more cream. I put one layer of dough down, then put frozen raspberries and b...
Most helpful critical review
3/22/2006
The flavor of these scones were allright, but the texture was a little odd. The raspberries completely lost their texture and fell apart into little itty-bitty pieces. They didn't hold their sha...
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5/7/2009
These were so good they didn't last even 2 hours in my house! I used raspberry jam instead of syrup and added a bit more cream. I put one layer of dough down, then put frozen raspberries and b...
10/28/2007
these were amazing with my changes... used 1 c whole wheat flour and 1 c quick oats. used raspberry applesauce in place of butter and raspberry jam in place of syrup. a little dry so i added s...
3/22/2006
The flavor of these scones were allright, but the texture was a little odd. The raspberries completely lost their texture and fell apart into little itty-bitty pieces. They didn't hold their sha...
9/12/2011
Great recipe! I made a few changes. I use half whole wheat flour and half all purpose, jam instead of raspberry syrup, use 2/3 cup of buttermilk, no cream and I tripled the amount of baking soda...
7/2/2001
This produced some nice scones; however, not as sweet as I would have liked. My mother-in-law did enjoy them very much. Thank you.
5/11/2004
After I formed this very sticky dough into an oblong shape on the baking pan and baked it for 15 min., it still was very sticky when I tried to cut it in wedges; I left it in the oven for anothe...
8/26/2006
They're very messy to seperate when you take them out of the oven for the first time, but otherwise very easy to make, even with frozen raspberries. It will seem like they are not done at all wh...
1/16/2011
The batter for these was extremely sticky. I had to add a bit more cream (about a tablespoon) to try to make it easier to work with. Otherwise, I made the recipe as directed. They turned out ...