raspberry drop scones

By skidivr595

Ingredients

• 1/2 c skim milk
• 1 egg
• 1 t pure vanilla extract
• 1 c ap flour
• 1 c whole wheat flour
• 2 t baking powder
• 1/2 t salt
• 1/4 c cold butter, cubed
• 3 T white sugar
• 1/2 c frozen raspberries, crumbled
• 1 T raw sugar

Details

Servings 8

Preparation

Step 1

Preheat oven to 425F.

In a small mixing bowl, combine the milk, egg, and vanilla and set aside.

In a large bowl, mix together the flours, baking powder and salt. Add in the cubes of cold butter and use your hands to break it down into small grains. Add in sugar and raspberries and toss about. With a wooden spoon pour in the milk/egg mixture, reserving about a tablespoon for later.

When the dough forms into a ball, knead the mixture a few times and then drop large spoonfuls of dough onto a baking sheet prepared with silpat or parchment.

Brush remaining milk/egg over top each scone and sprinkle with raw sugar.

Bake for 10-15 minutes until golden.

Cool on a rack.

Makes 8 scones.