This is a lighter scone which balances the tartness of the raspberry with cream cheese. An excellent Mothers Day treat.
Category: not set
Cuisine: not set
1 cup raspberries ( frozen)
4 oz cream cheese ( cut into cubes - frozen)
2 cups AP flour
1/4 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/4 teaspoon baking soda
6 tablespoons butter (chopped)
3/4 cup buttermilk
1 egg
1/2 teaspoon vanilla
1 egg
1 teaspoon water
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