Raspberry Hazelnut Scones 1989

Leeds England recipe, had this for breakfast before the church wedding for Kenneth Stobbs.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1⁄4 cup granulated sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1  teaspoon baking powder
• 1 3⁄4 cups all-purpose flour
• 1⁄3 cup  melted butter
• 2⁄3 cup  fresh dairy buttermilk
• 1⁄3 cup toasted hazelnuts
• 3⁄4 cup fresh raspberry

Directions

1. Mix all dry ingredients together.
2. Blend in butter and buttermilk.
3. Mix just until blended.
4. Fold in hazelnuts.
5. Stir in lightly raspberries.
6. Drop by spoonfuls onto a greased baking sheet or parchment lined.
7. Bake 350 degrees F 20 minutes until golden.