WHOLE WHEAT RASPBERRY SCONES

WHOLE WHEAT RASPBERRY SCONES image

Yield 12 medium scones

Number Of Ingredients 8

2 cups whole wheat flour
3 tablespoons of sugar + some for sprinkling on tops of scones
2 1/2 teaspoons of Baking powder
1 teaspoon of salt
1/3 cup of butter
2 eggs
1 cup of buttermilk + some for brushing tops of scones
2 cups frozen berries

Steps:

Mix dry ingredients in a large bowl. Cut in the butter until the dry mixture gets crumbly. Add the frozen berries and toss. In another bowl, mix the egg and milk and pour over the mixture. Stir well to combine. Spoon out 12 balls and place on a parchment lined cookie sheet. Brush tops with cold buttermilk and sprinkle with sugar. Bake for 25 minutes or until golden on top. Note: for fewer but larger scones, remember that the larger the scone the longer it takes to bake. For lighter scones use ½ white and ½ wheat flour