I made these again today repeating the previous modifications, except I used fresh raspberries. Baked at 400 degrees for 18 minutes. They were better this way not as brown. I will be making these often. My friends love them. Thank you.Using all the ingredients as listed. I washed, put berries so they don't touch eater other on wax paper in the freezer froze the raspberries for about 30 minutes.
Fold the other half over the berries, pat into a rectangle. Cut the dough into half, then quartered, then cut each quarter into 2 triangles, just like the photo on top. Then I poke the remaining berries onto the top of each scone. Brushed top with kefir, then sprinkled with turbinado sugar. Bake for 18 minutes, cooled 10 minutes before tasting. I only baked 2 scones, the others I put on a tray with wax paper to freeze and bake at a later date.
yummy