Scones with Fresh Raspberries

She popped a red raspberry into her mouth. 

Her eyes widened as she said,

"Yum!  Raspberries taste like.............candy!!"

Four year old Piper is in training as my kitchen helper.  I came across an easy recipe for Raspberry-Orange Scones.  It is fun and simple to make, and delicious. 

By the time we slid them into the oven,  flour was everywhere, and more raspberries were in the tummy than in the scones, but isn't that the way it is supposed to work?

Raspberry-Orange Scones

2 1/4 cups packaged biscuit mix

1/2 cup milk

1 egg, lightly beaten

1 teaspoon orange peel, finely shredded

1/2 cup fresh raspberries (I would throw in a few more)

1/4 cup sugar

Preheat oven to 400 F.  In a large bowl, stir together biscuit mix, milk, egg and orange peel until a soft dough forms.  Gently fold in raspberries.  Place dough onto a lightly floured surface.  Gently knead about 10 times or until smooth.  Form dough into a 6-inch circle.  Cut into 6 wedges.  Arrange wedges on an ungreased baking sheet.  Sprinkle with sugar and bake 12 to 18 minutes or until golden brown.  Serves 6.

The scones are delicious right out of the oven.  But a favorite variation is to break a scone into a bowl with fresh raspberries, and pour a little heavy cream over all (as seen above.)