The “drop” method produces scones that are anything but elegant in appearance—but deliciously studded with crusty lumps and crannies. Shaping the dough into wedges creates a more uniform shape and texture.
| 2 | cups | flour, sifted |
| 1/4 | cup | sugar |
| 2 | teaspoons | baking powder |
| 1/2 | teaspoon | salt |
| 1/2 | cup | cold butter |
| 2 | large | eggs |
| 2 | tablespoons | orange juice |
| 1 | teaspoon | vanilla |
| 1/2 | cup | chopped walnuts |
| 3/4 | cup | frozen raspberries |
| ~ | Demura sugar (Sugar in the Raw), for dusting |
Preheat oven to 375 degrees.
Grease or spray a baking sheet.
1. In a medium bowl combine the flour, sugar, baking powder and salt. Cut butter into cubes and place in a food processor.
2. Add the flour mixture and process until it resembles coarse crumbs.
3. In a small bowl, combine eggs, orange juice and vanilla.
4. Gently combine wet and dry mixtures, tossing and stirring just until dry ingredients are moistened. The dough should be lumpy, bumpy, slightly dry and very thick.
5. Gently fold in nuts and raspberries.
6. Drop the dough by large spoonfuls into eight piles on the prepared baking sheet. (Or gather the mixture into an 8-inch circle on a floured countertop and cut into 8 wedges.)
7. Sprinkle with demerara sugar and bake for 15-20 minutes, until golden brown.
