Many say that scones are their favorite treat because of the unique dry, crumbly texture. Although I like the idea of scones, they have never appealed to me. Recently, when flipping through a community cookbook titled: Favorite Recipes: Bovey Circle of Serbian Sisters, I came across a recipe called “Audrey’s English Sour Cream Scones.” I decided to give it a try, with a few tweaks, because I wanted to add a different flavor profile. These scones are much more tender than the traditional variety and are more of a cross between a scone and a muffin.
This recipe is a great use for wild raspberries, if you were able to stock your freezer with any. If not, store-bought frozen raspberries will work, but you will need to slightly crush them so they are more comparable in size to the much smaller wild raspberries. Frozen raspberries do not water down the dough as quickly as fresh ones would, plus they help keep the dough cold. Unlike many other baked goods, you want to start with cold ingredients to help scones achieve a flaky texture. See the notes for the original recipe.
RASPBERRY ALMOND SOUR CREAM SCONES
