Berry Scones


  • 1 package Tonia's Perfect Scone Mix
  • 1 1/2 cups Fresh raspberries (or berry of choice)
  • 4 tbsp Cold butter
  • 2 Eggs
  • 1/2 cup Whipping cream (or 2% milk)
  • 2 tsp Suagr (for topping)
  • 1 tbsp All-purpose flour (for rolling dough)


  1. Preheat oven to 400 degrees F (200 degrees Celsius)
  2. In a large bowl, cut the butter into the scone mix until the mixture resembles coarse cornmeal. Create well in center of blended mixture.
  3. Separate one egg and reserve the egg white.
  4. In a small bowl, combine the egg yolk with the remaining egg and the whipping cream using a fork.
  5. Pour into well and mix until the dough comes clean from the sides of the bowl.
  6. Add raspberries (or berry of your choice) and gather dough into a call, turn out onto a lightly floured surface and knead 3 times.
  7. Roll dough into 1/2" thick round and cut into 12 wedges.
  8. Arrange on an ungreased baking sheet 1" apart. Brush tops with reserved egg white and sprinkle with sugar.
  9. Bake in preheated oven for 15 minutes or until light golden brown.