Featured Post

Quick and Easy Pumpkin Bread Recipe

At the very last minute, my schedule changed and I could attend a friend’s tea party. Which also meant I had to scramble at the last minute to make a tasty and food allergy friendly sweet treat. I noticed a lonely package of last fall’s pumpkin puree in the freezer. I decided to give pumpkin bread a try. My quick and easy recipe is cheap to make and, more importantly, delicious!    Save this delicious recipe to your Pinterest boards for later! Share it with your friends! Let’s bake!

Very Raspberry Scones

When Husband lived in New York, his favorite breakfast was a cup of coffee and a scone. He doesn’t eat scones often at home. He always orders them when we visit The City.

For Husband’s birthday, I thought it would be nice to make him scones instead of a birthday cake. Don’t get me wrong, we like a slice of cake on our birthdays. What we do not like is the temptation to dive head first into the rest of the birthday cake after the birthday is done.

Not that I would know anything about that.

I want to do something special with Husband’s birthday scones. Think. Think. Think.

Husband flipped his lid when I made blueberry Popsicles with Naturipe Berry Quick Blueberry Snacks. Mow that I am reading grocery store sales fliers more carefully, I regularly buy Naturipe blueberries when they are on sale. 

Husband is enjoying the fruits of my not so extreme couponing labor – literally. So much so that he suggested (numerous times and somewhat strongly) that I buy any Naturipe berry I find when I find it.

Making scones with Naturipe raspberries will make Husband a happy birthday boy.

Let’s do it!

Very Raspberry Scone Recipe


2 packages of Naturipe raspberries (approximately 2 cups)
2 cups of flour
¼ cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
¼ teaspoon salt
6 tablespoon cold butter, sliced into pieces
½ cup milk
1 ½ teaspoon vanilla extract
1 egg

Make it:

  1. Preheat your oven to 400 degrees (F.)
  2. Mix flour, sugar, baking powder, baking soda, salt in a bowl.
  3. Either cut the butter to the dry mixture using a pastry cutter, two knifes, or food processor until the mixture looks like cookie crumbs. 

  1. Mix the raspberries into the dough mixture.
  2. Mix the milk, vanilla extra, and egg in a separate bowl.
  3. Mix the liquid mixture into the dough mixture.
  4. Drop spoonfuls of the dough unto a baking stone or cookie sheet.
  5. Bake the scones for 15 – 20 minutes until they are golden brown.

Husband happily enjoyed his birthday scones. After his first bite, he declared that I did not make Raspberries scones but RADberriey scones.

Thanks Naturipe for helping me make my guy’s day.

Did you like this post? Get more like it by subscribing to the Lazy Budget Chef RSS feed or by subscribing to Lazy Budget Chef by email.

Disclosure: Naturipe sent me raspberries to use in developing this recipe. All opinions are my own.


Mary H said…
This sounds delicious! Your recipe is very similar to my go-to scone recipe except I use half flour and half old fashioned oats (the recipe came from a Quaker Oats cookbook)and a little less butter/oil/Smart Balance. I'll have to try it with the raspberries now.
Rivki Locker said…
I've never tried scones with fruit in them. This looks lovely. There are few fruits I enjoy more than raspberries. What a wonderful way to put them to use.
Meagan said…
These look soo yummy :) thanks for sharing, can't wait to try them!
I like the idea of doing something OTHER than birthday cake, too. As you say, who needs a whole cake sitting around as temptation? lol These sound yummy!

Thanks for linking to Time Travel Thursday again this week.

Have a wonderful weekend!
Liz @ the Brambleberry Cottage