I love scones; they’re such a tasty way to start the day. I also love black raspberries. They grow in my backyard so I just walk outside and pick a whole quart fresh off the vine- free of charge. Combine the two and you get a warm, carb-a-licious pastry, tinged slightly purple with berry juices, and bright pops of fruit flavor. YES PLEASE!
Ingredients:
2 c flour
1/3 c sugar
1 tsp baking powder
¼ tsp salt
½ c butter, cold
¼ c vanilla coffee creamer*
*or 1 tbsp vanilla extract in ¼ c milk
½ tsp vanilla
4 oz fresh black raspberries
Preheat the oven to 400 degrees.
In a large bowl, combine dry ingredients. Cut in the butter until the butter chunks are pea sized. Pour in the coffee creamer and vanilla. Stir to incorporate. Fold in the raspberries and mix until the dry ingredients are moistened. Turn the dough onto a baking sheet lined with parchment paper and shape into an 8 inch disk. Cut the scones into 8 wedges. Bake for 25 minutes and cool slightly before serving.
Thanks to A Treats Affair for the recipe!
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