Blueberry or Raspberry Scones
(from: Pamela Lanier's Bed and Breakfast, Inns and Guest houses International)
Ingredients:
1 Tbsp baking powder
5 cups flour
1 cup sugar
1 1\2 tsp soda
3/4 tsp salt
2 sticks (half pound) butter cut into small squares
2 cups milk
3 cups frozen berries (half a bag), dusted with
1 cup flour

Instructions:

Mix all dry ingredients. Add the butter and mix into the flour using your fingers to blend. Add floured berries and mix quickly. Add milk and mix with wooden spoon. Flour your hands. Take a big round spoon and spoon the dough into your hand and pat it into a scone shape, not too big. Line a baking pan with parchment paper. Arrange scones on the pan so they are not touching each other and bake at 425 degrees for 15 to 20 minutes.

OR

ANN T.’S RASPBERRY (OR BLUEBERRY) SCONES

2-1/4 cups all-purpose flour
1/2 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
6 Tblsp. cold butter
1 cup heavy cream
3/4 cup frozen raspberries OR blueberries
Extra cream and sugar

Preheat oven to 425° F. Combine flour, sugar, baking powder, and
Salt. Cut butter into mixture with pastry blender until it resembles a
coarse meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.

**Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit