Buttermilk Raspberry Tea scones with orange glaze.

I usually make these for brunch but, can be served really anytime if day. I’m not a huge sweets person so these are just great for me with just a little sweetness added into them. I always use brown sugar instead of traditional white sugar for these. Somehow I like the flavor of the brown sugar rather than the white. You can use either fresh raspberries or store bought frozen ones for these as well. So pretty with a hint of sweetness.

2 1/2 cups flour

2/3 cup buttermilk

1 stick butter or 8 tablespoons cut into cubes

3/4 cup brown sugar

1 teaspoon salt

1 tablespoon baking powder

1 orange squeezed or 3 to 4 tablespoons orange juice

1 cup confection sugar

1/2 cup fresh raspberries

In a stand mixer add flour, baking powder,salt and mix. Cut butter Into small cubes and add little by little to flour mixture till mix looks like a crumble. Next add in sugar. Incorporate sugar into dough. Now, add in buttermilk and raspberries. Mix till dough forms into a stiff ball. Remove and by using your hands form dough into a better shaped round mound by sprinkling flour all over. Take 2 pieces of wax paper, place one piece of wax paper on the bottom of your counter, add dough and place the 2nd piece on top. With a rolling pin roll out dough to about 1 to an 1 1/2 half inch thickness. Remove top layer of wax paper and cut 8 triangular shapes out of dough. Place into a 375 degree oven for 12 mins till tops are slightly browned.

Glaze:

In a med sized bowl add confection sugar and juice of 1 whole orange or about 3 to 4 tablespoons of orange juice. Mix till glaze is thick but also a little runny. Drizzle glaze all over warm scones and enjoy.

Cooking time: approx 12 mins

Serves 8 peeps

EDV,KF