Raspberry Hazelnut Scones 1989 - cooking recipe

Ingredients

1/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups all-purpose flour
1/3 cup melted butter
2/3 cup fresh dairy buttermilk
1/3 cup toasted hazelnuts
3/4 cup fresh raspberry

Preparation

Mix all dry ingredients together.
Blend in butter and buttermilk.
Mix just until blended.
Fold in hazelnuts.
Stir in lightly raspberries.
Drop by spoonfuls onto a greased baking sheet or parchment lined.
Bake 350 degrees F 20 minutes until golden.