Raspberry Scones

 

2 cups all−purpose flour 1/4 teaspoon baking soda 1 1/2 teaspoons baking powder 2 tablespoons butter, melted 1/3 cup raspberry syrup 1/3 cup buttermilk 1/4 cup heavy cream 1 cup raspberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

In a large bowl, stir together flour, baking soda and baking powder. Mix in butter and raspberry syrup. Add buttermilk and cream and mix just until moistened. Fold in raspberries. Form into an oblong loaf and place on a baking sheet.

Bake in preheated oven for 12 to 15 minutes. Remove from the oven and cut loaf into 6 wedge shaped pieces. Place pieces on baking sheet and continue baking for 15 minutes, until golden.

 

 Makes 21 scones.