I went to a Tea Room some time ago and had the most delicious scones that had raspberries and blueberries in them. They were more of a dessert scone than anything and boy were they amazing!  I decided I had to make them for my family.

I’ve put together a recipe for them that you can try. Its just a basic scone recipe with fresh raspberries and blueberries added.

You should be careful when adding the raspberries because they are fragile and will just turn into mush.

Raspberry Blueberry Scones

Ingredients:

5 cups self rising flour

2 sticks butter, cold, cut into small cubes

3/4 cups sugar

2  to 2 1/2 cups heavy cream, evaporated milk or half and half

1/2 teaspoon vanilla extract

1 cup fresh raspberries

1 cup fresh blue berries

Preheat oven to 400*F. You will need two cookie or baking sheets or stones.

Cut the butter into the flour til it looks like coarse corn meal. Add the sugar and vanilla, mix briefly.

Add cream a little at a time until the batter comes together and holds together well.

Gently fold in the berries.

This makes TWO large bathes of scones, so divide the dough in half.  The dough may be sticky so coat your hands with flour to handle it if needed.

Put half of the dough on each baking sheet and pat it into a circle that is about 10 inches wide and 2 inches thick.

Take a large, long knife and score the circle into eights, pressing the knife down through the dough but not all the way through to the bottom of the dough. If the dough is too sticky to get the knife through it, dust the knife with flour.

Bake both scones for 10-15 minutes, until they are lightly browned. Check for doneness by cutting one scone all the way through to the bottom of the pan and lifting the edge like for a  biscuit.

When they are done, cut the scones on the score lines nd place on a plate to cool. Drizzle with icing and serve warm or cold.

Make an icing for these if desired from milk, powdered sugar and clear vanilla.

Enjoy!