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Orange Raspberry Scones makes 8-10 scones 2 c all-purpose flour 2 t baking powder 1/2 t salt 4 T unsalted butter, chilled 2 eggs 1/3 cup heavy whipping cream 2 T orange zest 1 c frozen raspberries, coated in flour Preheat the oven to 400 F. Combine the dry ingredients in a bowl, and cut in the butter well. Gently fold in the eggs, being careful not to overbeat the dough. Do the same with the cream and orange zest, finally folding in the raspberries last. On a floured surface, mold the dough into a loaf about the width of your hand. Cut the dough into wide triangles and place them on a baking sheet lined with parchment paper. (You can make ahead up to this point). Bake at 400 F for 15-20 minutes, until golden brown. Serve with tea or coffee and enjoy!