I had friends over for brunch on my birthday last week and had a lot of leftover raspberries. I needed a way to finish them before they went bad. Enter the raspberry scone. I could’ve just eaten a bowl of raspberries, but sometimes I like my fruit with a side of carbs. These scones are lightened up by using a combination of butter and vegetable oil, agave nectar instead of sugar, and a combination of whole wheat flour and all-purpose flour. Some scones are too dense and heavy, but these have just the right amount of airiness. These are amazing hot out of the oven and I completely approve of reheating them before eating the leftovers.
