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The Smitten Kitchen Cookbook

Whole-Wheat Raspberry Ricotta Scones

Page 15

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5th August 2015

amarie8

I found the dough super wet and a bit difficult to work with (I used defrosted frozen raspberries), but they baked up beautifully. I tend to shy away from scones because they're often too dry, but these were perfect. My picky sister likes them too so I make them when she comes over.

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