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A moist scone for tea time or any time with little bursts of raspberry flavour.


Just Add:

  • Margarine
  • Eggs
  • Milk


Makes 16 Servings.

Raspberry Burst Scone

SKU: 0009
  • Additional ingredients:

    • 2/3 cup cold butter or margarine
    • 2 eggs
    • ½ cup milk


    Mix contents of jar in a large bowl. Cut in butter until crumbly. Beat eggs lightly in small bowl. Add milk to egg. Pour onto dry ingredients. Stir with fork to make a soft dough. Divide dough in half and pat each half into a 8” circle. Place on greased baking sheet. Brush with milk and sprinkle with sugar. Score each circle into 8 – 12 wedges.

    Bake at 425F for 15 minutes. Serve warm.

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