I do love raspberries and with the bounty I have picked, thanks to my friend Nicola, I have been making lots of treats. Here is one for scones, I used my basic lemon scone recipe and gently added some delicious and delicate fresh raspberries.

Raspberry Lemon Scones
Preheat oven to 350

Ingredients
2 ½ cups flour
¼ cup cold butter
¼ cup sunflower oil
½ tsp salt
2 tsp baking powder
½ tsp baking soda
¼ cup sugar
Zest of one lemon
Cut all these ingredients together.

Tip: Use your cheese grater and grate the cold butter into the mixture, this helps with blending and makes for a more tender scone.

Mix together the following and add to the above mixture.
1 cup buttermilk
Juice of one lemon
1 egg beaten

Tip: If you do not have buttermilk, you can use regular milk, the lemon juice will magically transform it, just let it sit for a few minutes before adding the beaten egg and before adding it to the dry mixture.

Blend all together gently – do not over mix

Scoop large spoonfuls onto baking sheet or two – this will make 10 to 12 large scones.

Now, add fresh raspberries!

Raspberries are fragile little things and must be carefully and somewhat creatively added to the scones on the baking sheet just before baking. This takes some time and TLC, but is totally worth it! You can add them to the batter, just know that they will squish and your batter will be a lovely pink colour, which is really not a bad thing.

Sprinkle scones with a bit of white sugar.

Bake at 350 for 15 to 20 minutes until starting to brown.

Tip: To add that something extra, while scones are baking – melt one square of white chocolate with a bit of butter, and add some lemon zest.

When the scones come out of the oven drizzle with the white chocolate and serve up.

This is a great basic scone recipe, feel free to get a bit inventive and add other fruit.

~ Tracy

This Foodie Friday brought to you by Heartland Cafe a great place for delicious food right here in Olde Town Okotoks.