Raspberry Rye Scones

Name: Raspberry Rye Scones
Prep time: 20 min
Cook time: 22 min
Total time: 45 min
Yield: 8 scones
Ingredients: 1 cup rye flour; 1 1/4 cups all-purpose flour; 1/3 cup sugar, plus turbinado for tops; 1 tbsp baking powder; 1/2 tsp fine salt; 1/2 cup cold butter, cubed; 3/4 cup heavy cream, plus more for brushing; 1 cup frozen raspberries

45 min total8 sconesFrozen berries best

Rye flour makes these taste like a bakery that knows what it's doing. Use frozen raspberries straight from the freezer so they hold their shape.

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