Raspberry scones from Dappled: Baking Recipes for Fruit Lovers (page 19) by Nicole Rucker

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Notes about this recipe

  • tarae1204 on February 27, 2021

    Kind of a “leap of faith” recipe to try for the first time as the dough is made in a way similar to pie crust and I used my hands for all the mixing. I found the volume to weight measurements for flour and sugar to be slightly inconsistent, so I went with weight for flour and volume for sugar (which meant less flour and more sugar). Rucker says any frozen fruit can be used; I used frozen blueberries. They were unpleasant to mix in with my hands and added a lot of water to the dough although they were still frozen, not at all thawed. Baking instructions were accurate for me using convection. I got 12 not 16 scones. My favorite parts were the edges which were crispy and buttery. I thought the filling was a tad under-baked. Will repeat with dried fruit and baking the full amount plus a couple more minutes.

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