Monday, June 20, 2011

Recipe: Maple Raspberry Mini Scones

I've been meaning to make scones again for a while.  These were everything I wanted them to be.

Maple Raspberry Mini Scones

2 c all-purpose flour
1 c whole wheat flour
1/2 tsp salt
1/2 c butter (*frozen and grated)
2 eggs
1/2 c dark amber maple syrup (only use real syrup!)
1/3 c fat free evaporated milk
1/2 c raspberry jammy bits (or dried fruit)

*My tip for buttery baked goods... to keep them nice and tender, grate the butter while frozen using a food processor grating disc.  Works every time.
Look at that beautiful tiny scone!

Preheat oven to 375 F.  Put all ingredients into a food processor and pulse until well combined.  Remove from the food processor and knead lightly if necessary into a nice dough.  Separate into about 16 small circles (about 2" around, 1" thick) and place on lined baking sheets.

Bake for 15-20 minutes, or until lightly browned.  Enjoy with tea or coffee.  These freeze well.

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