Ingredients:
2 c. butter
2-1/2 c. sugar
10 c. flour
1/2 c. baking powder
1 c. fresh blueberries
1 c. fresh raspberries
1 c. fresh strawberries
Half and half
Procedure:
Microwave butter for 2 minutes. Mix butter and sugar until well blended. Mix the flour and the baking powder with whisk. Blend the flour/baking powder to the butter/sugar mix. Add half and half until the mix has reached the desired consistency. Measure out 6 ounces of batter to make 4-6 scones. Smash the batter flat with the palm of your hand. Place berries of choice on top of scone. Top with cinnamon and raw sugar. Bake at 325 degrees. Scones will be done in around 20-25 minutes. Make sure the centers aren't raw and rotate at least once to get them to bake evenly. This is my twist on the traditional English Scone.
Submitted By: Brian King, Co-owner
Book: "Taste of Springfield" - Page 118
Restaurant: Mudhouse-Your Downtown Coffeehouse
Source: https://www.facebook.com/pages/Recipe-Publishers/126558627407378?sk=wall&filter=12