My friends, do you know what time of year we are coming into? Raspberries, people!! The precious short season of the raspberry is here and I am so happy! They are a bit early this year and growing abundantly. I’m so fortunate to have family that share their bountiful harvest. In fact, picking the berries is most exclusively done by me. If I don’t they will dry up on the vine. Age and health issues keeps my loved ones from tending to them as they have in the past. These happen to be my favorite berry so for the next few weeks, I’ll be a raspberry picking fiend as I pluck as many as I can before they disappear.
Of course, these delicious raspberries must have a coming out party and what better way than with these fantastic scones? One of my favorite recipes; I’ve made them so many times with different variations. This time the only change I made was substituting the maple syrup for raw sugar. Turns out that was not the best choice, but it was all I had and I’m using up my cupboard staples before I buy more. They are good, but maple syrup is way better. There’s a reason it’s in the recipe title. That’s my opinion. It certainly won’t stop me from munching on these for a mid-morning snack!
I’ve posted this recipe many times before here and if you haven’t given it a try, I highly recommend it. Go ahead, you deserve this treat! Happy Friday, y’all!!