I just made these Lemon-Raspberry Scones. They turned out great, even though I used thawed frozen raspberries instead of fresh, as the recipe calls for (because I’m too frugal to pay $3 for a few ounces of fresh berries!). My scones were done after about 18 minutes (the recipe says 20-22).
Oh yeah, I still haven’t gained any weight this pregnancy (I’m at 10 weeks), but we’ll see how long that lasts if I keep eating pumpkin pie and scones! Something about fall weather makes me want to bake up a storm….
Edited to add: I tried to take a picture of a scone to post here, but it didn’t turn out, and our camera’s acting up. Anyway, just imagine a lightly browned biscuit-y-looking wedge with raspberries in it. 🙂