Raspberry Scones

• FOR THE SCONES:
• 3 cups Flour Plus 1 Teaspoon Flour, Divided Use
• 1-1/2 teaspoon Baking Powder
• 1 dash Salt
• 1 cup Butter, Room Temperature
• 1-3/4 cup Sugar
• 2 Tablespoons Fresh Squeezed Orange Juice
• 1 teaspoon Grated Orange Zest
• 3 whole Eggs
• 1 cup Vanilla Yogurt
• 2-1/2 cups Fresh Raspberries (2 1/2 Cups Is Approximately A 12 Oz. Bag)
• _____
• FOR THE DRIZZLE:
• 1 cup Powdered Sugar
• 1 Tablespoon (or More) Of Water

1. When cooking with your kids - don't limit them - they really can do it all with your guidance. Have fun!
2. Preheat oven to 350 degrees F.
3. Grease a scone pan or you can also use 2 cake pans. (You can also make as a bundt cake by using a bundt pan).
4. Combine 3 cups of flour, baking powder and salt in a medium bowl and set aside.
5. Combine butter and sugar and beat with your mixer until creamy. Beat in orange juice and zest. Add eggs one at a time, beating after each addition. Add in the yogurt.
6. Add dry ingredients into the creamed mixture and mix until just blended. Toss berries gently with 1 teaspoon of flour and add to batter. Spoon batter into chosen pan(s).
7. If baking in a scone pan cook for approximately 30 minutes. If baking a bundt, bake for about an hour, if using cake pans check after 40 minutes. When a wooden toothpick inserted comes out clean and top is golden it is finished. Cool 30 minutes.
8. Remove from pan(s). Cut into scone shapes if using cake pans.
9. Combine powdered sugar and the water in a medium-sized bowl, stir until smooth. Add a few additional drops of water if needed to reach your desired consistency. Drizzle over your scones/cake and serve.

flour, baking powder, salt, butter, sugar, fresh squeezed orange juice, eggs, vanilla yogurt, fresh raspberries, drizzle, powdered sugar, water

Taken from tastykitchen.com/recipes/desserts/raspberry-scones-2/ (may not work)