Title: Raspberry-Buttermilk Scones
Categories: Bread Cookie
Yield: 1 Servings

1 1/2	c	Plus 2 tablespoons flour; (divided use)
1/4	c	Sugar
2	ts	Baking powder
1/4	ts	Baking soda
1/4	ts	Salt
3	tb	Cold butter; thinly sliced
1/2	c	Buttermilk
1	lg	Egg
2	ts	Vanilla extract
1	ts	Raspberry extract;(optional)
1/2	ts	Almond extract
1	c	Fresh raspberries

Preheat oven to 400 F. Lightly grease a baking sheet with shortening or softened butter. In a large bowl, stir together 1 1/2 cups of the flour with the sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse meal. Make a well in the center and pour in the buttermilk. Add the egg and extracts. Stir quickly just to blend the wet and dry ingredients. Toss raspberries with 1 tablespoon of the remaining flour. Quickly stir into the soft dough just until combined so they don't "bleed" too much. Turn dough onto baking sheet and pat lightly into an 8inch round pan. Dip a sharp knife in flour and cut into 8 equal wedges, cutting through all the way to the baking sheet. Do not separate the pieces. Sift remaining 1 tablespoon flour over the top. Bake 15 to 18 minutes or until golden brown. Serve hot or warm. Makes 8 scones.

Variation: Use blackberries or blueberries in place of the raspberries. In place of flour, dust the top with cinnamon sugar: 1 tablespoon sugar and : 1/2 teaspoon ground cinnamon.

Per scone: Cal 187 (32% fat) Fat 7 g (3 g sat) Fiber 2 g Chol 39 mg Sodium : 264 mg Carbs 28 g Calcium 46 mg From: Bobbie Beers Date: 05-27-98 (12:44) The Once And Future Legend (1) Cooking

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