These will taste delicious, but they will probably look like a big raspberry mess before you bake them. I had been waiting for berry season to arrive to try out this scone recipe. I got some big juicy raspberries just for the occasion. Well, they may have been a little too big and too juicy, but live and learn. I would recommend small to medium sized fresh raspberries for this recipe so that they are not crushed too much when you shape the dough.
1 ¾ c flour
3 tbs sugar
2 tbs wheat germ
2 tsp b powder½ tsp salt
1/3 c cold soybutter cut into chunks
¼ c soy vanilla or plain yogurt
6 - 7 tbs soy milk
zest of 1 small orange
2 tbs orange juice
1 tsp vanilla
1 c fresh raspberries
Preheat the oven to 400 degrees. Measure the dry ingredients and pour into a medium sized bowl. Stir to combine. Add the cold soy butter and cut in with a pastry blender or 2 butter knives until the mixture forms fine crumbs. Next, add the remaining ingredients and stir with a large spoon until just blended. Gently fold in the raspberries. Kneed on a floured board 5 - 6 times. The dough will be slightly sticky and the berries may burst and bleed into the dough. Don't worry, they will taste fine. Place the dough onto an ungreased baking sheet lined with parchment paper. Shape the dough into a circle 8 inches in diameter. Cut the dough into 8 equal slices with a greased knife. Brush with canola oil and sprinkle with sugar. Bake for 18 – 20 minutes.
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