1 cup Nash’s soft white wheat flour
1/4 cup ice cold butter
1/4 cup raw sugar
1/8 teaspoon salt
1 1/2 teaspoons baking powder
3 tablespoons milk
3 tablespoons beaten egg
1/4 cup frozen whole raspberries
1 teaspoon orange zest
Mix dry ingredients. Cut in butter. Add milk, egg, raspberries and zest.
Mound up the dough and cut. Brush with rest of egg and sprinkle raw sugar on top. Bake on greased parchment at 425 for 13 minutes.
Makes 4 scones.
Thank you Jason Thompson for this local food recipe!