Raspberry Scones

1. 1

   Freeze 1 stick (8 Tablespoons) butter or shortening. Take out of freezer and grate on the large hole part of your grater. Stick the shreds back in freezer while you prepare the other ingredients.

2. 2

   In large bowl sift together flour, sugar, and baking powder.

3. 3

   In a measuring cup measure 1/3 cup of milk then add eggs and beat. To this add vanilla extract. (Don't use the entire 1/2 cup of milk because you may not need all of it. You can add the rest later if you need to.)

4. 4

   Take butter from freezer and mix it into the flour mixture. Just enough to coat the butter with flour. Add the milk mixture and stir. If you need more milk add a little more. (Dough should be sticky.) Don't over mix you'll want to be able to see the ribbons of butter. Turn the dough out onto floured surface and roll into a 12x12 square. Fold dough from one side to the middle and then from the other side to the middle. Now fold the bottom up to the middle and the top down to the middle to form a square. Put dough on a plate and put back in freezer for 5 minutes.

5. 5

   Take the dough out of the freezer and place on floured surface and roll out to 12x12 square again. Layer frozen raspberries on top and roll up tightly like you would for cinnamon rolls. Flatten slightly and cut into 4 equal squares. Cut each square from corner to corner to make 8 rectangles. Place on lightly greased cookie sheet and brush the tops with melted butter. Sprinkle with sugar. Place in 425 degree preheated oven. Bake for 15-20 min.

No additional tips available.