Raspberry cream scones from Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman and Linda Holland

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nadiam1000 on January 23, 2017

    I have made this a few times and it is a wonderful scone recipe, light, moist and not too sweet. I love the lemon raspberry combination, and think a light touch with the almond extract is best.

  • Christine on August 17, 2014

    A delicious scone! Not too sweet and great with tea for breakfast. The almond extract is lovely, but it did overtake the lemon. This recipe only makes 6 scones so they are quite large -- you definitely could make them smaller and bake for less time if you wanted. I used white whole wheat flour instead of all-purpose and half & half instead of heavy cream since that is what I had on hand. Both substitutions worked really well. For the topping, the recipe calls for 2 Tbsp each of cream and sugar, but I only needed 1 Tbsp each.

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