Raspberry Scones

By Scott Marley

4½ cups flour 8 oz unsalted butter, cold ¾ teaspoon baking soda 1 cup sour cream ½ cup sugar 2½ tablespoons baking powder 1 teaspoon salt 2 pints fresh raspberries Dash of milk Additional sugar for dipping Mix together flour, baking soda, sugar, baking powder, and salt. Work in butter, as if for pie dough, until mixture resembles coarse meal. Add sour cream and enough milk to make dough into a soft, whole mixture. Take care not to make the dough too wet. Gently fold in berries. Separate dough into 3-ounce pieces. Dip tops in additional sugar, and place on parchment-lined or greased cookie sheet, sugar side up. Bake at 325°F until light golden and a knife or tester inserted into middle of scone comes out clean, about 8-10 minutes

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