Ang posted 04-30-98
Lemon-Raspberry Scones
2 c flour
1/4 c Sugar
2 1/2 ts baking powder
1/4 t Salt
1/8 t ground nutmeg
1/2 c Butter -- chilled, cut into pieces
1/2 c Milk
1 egg
1 t lemon peel -- grated
3/4 c fresh raspberries or blueberries
1 tb Butter -- melted
1 tb Sugar
Preheat oven to 425F.
In large bowl, combine flour, sugar, baking powder, salt and nutmeg.
Cut in chilled butter with pastry blender or 2 knives until mixture
resembles coarse crumbs.
Combine milk, egg, and lemon peel; mix well. Add milk mixture to dry
ingredients, mixing with fork just until dry ingredients are moist
and soft dough forms.
Gently stir in raspberries.
Gather dough into a ball and gently knead on lightly floured surface 8-10
times. Place on lightly buttered baking sheet.
Pat dough into 9 inch circle, 1/2 inch thick.
With sharp knife, cut through dough to form 8 wedges; do not seperate.
Brush top of dough with melted butter; sprinkle with sugar.
Bake for 20-22 min., or until golden brown. Cut through scones,
separating wedges; serve warm.