Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c All purpose flour
1/4 c Granulated sugar PLUS
1 tb Granulated sugar; divided
2 1/2 ts Baking powder
1/4 ts Salt
1/8 ts Ground nutmeg
1/2 c Butter; chilled
-cut into small pieces
1/2 c Milk; 2 percent
1 ea Egg
1 ts Lemon peel; grated
3/4 c Fresh raspberries
-OR blueberries
1 tb Butter; melted

Preheat oven to 425 degrees F.

In large bowl, combine flour, 1/4 cup sugar, baking powder, salt and
nutmeg. Cut in the 1/2 cup butter with pastry blender or two knives
until mixture resembles coarse crumbs. Combine milk, egg and lemon
peel; mix well. Add milk mixture to dry ingredients mixing with fork
just until dry ingredients are moist and a soft dough forms. Gently
stir in raspberries (or blueberries).

Gather dough into a ball and gently knead on lightly floured surface
8 to 10 times. Place dough on lightly buttered baking sheet. Pat into
9 inch circle, 1/2 inch thick. With sharp knife, cut through dough to
form 8 wedges; do not separate. Brush top of dough with the melted
butter; sprinkle with remaining sugar. Bake until golden brown, 20 to
22 minutes. Cut through scsones, separating wedges; serve warm.

Makes 8 scones

Per serving: Calories: 282 (7% from protein, 48% from carbohydrate,
45% from fat) Protein: 5 grams Fat: 14 grams Cholesterol: 63 mg
Carbohydrate: 34 grams Sodium: 328 mg Exchanges: 2 bread, 2-1/2 fat

Source: Oregonian FoodDay June 1995 Typos by Dorothy Flatman
Submitted By DOROTHY FLATMAN On 07-04-95

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