I had been eyeing these scones on Smitten Kitchen for a while. Today was the perfect day to make them. They were the first ones to disappear at the Football Sunday Brunch.

Ingredients

1 cup whole wheat flour
1 cup all purpose flour
1 tbsp baking powder
1/4 cup granulated sugar
1/2 tsp salt
6 tbsp cold unsalted butter - chopped
1 cup fresh raspberries - coarsely chopped
1 cup heavy cream (The original recipe only uses 1/3 cup of heavy cream and adds 3/4 cup of ricotta cheese)

Steps

Pre-heat the oven to 425º F.
Mix the wheat flour, all-purpose flour, baking powder, sugar and salt in a large bowl.
Add chopped butter and work it into the flour with your fingertips.
Gently fold in the chopped raspberries.
Add the heavy cream and gently mix all the ingredients until it forms a dough consistency.
Carefully move the dough to a well floured flat surface (kitchen counter).
Flatten the dough into a rectangle with 1 inch thickness.
Cut them into 6-8 squares and then cut each square diagonally. I made mini triangles so they would be bite size but you can make them any size you want. Just be sure to adjust the baking time accordingly (smaller scones cook faster).
Place them on the parchment lined baking sheet and bake for 10-15 minutes. (10-12 minutes for mini scones and 15-ish minutes for larger scones)

Prep/assembly time ~15-20 minutes | Baking time 10-15 minutes | Serves 6-8