Sunday, May 22, 2016

Raspberry Rhubarb Scones With Vanilla Infusion Glaze

Hi Friends!  My lemony rhubarb scones were a hit last week, so much so that I made them again with an added punch of tartness. 

Raspberries did the trick. 

The berries were frozen.  

I like my scones to have some crispness on the outside while being tender on the inside.

Yes, they tasted as good as they look.  

* For the recipe, refer back a few days to my lemony rhubarb scones.  Fold in 3/4 cup of frozen raspberries.  

Hope you have a wonderful evening.  Take care.  Eat Scones.  Love ya all!  

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