These are a tasty treat for your week.
In a large bowl combine the following…
2 cups all purpose flour
2 cups whole wheat or spelt flour
1 tsp salt
2 tbls baking powder
3/4 cups brown sugar
Using a pastry cutter or your hands, cut in…
4 tbls cold butter (until pea size or smaller)
6 oz. fresh raspberries (approximately 1 cup, frozen can be used also)
Zest of 2 lemons
3/4 cup sourdough starter (can be fed or unfed)
2 cups of milk, reserve 1/3 cup
Mix everything but the 1/3 cup of the milk. You want a very wet dough that just holds together or your scones will be dry. Add the remainder of the milk 2 tbls at a time if needed.
Turn the dough out onto a floured board. Gently press into a rough rectangle. Flour the top. Lift the dough and fold it in half over on itself. Press it out into a rectangle again. Flour the top. Lift it up and fold it in half again. Repeat this process 3 more times. This is called laminating the dough. It adds layers which result in a fluffier, flakier end product. After the last lamination, press the dough into a rough rectangle again until it is about 1 inch thick. Cut out your scones with a biscuit cutter, pizza cutter, or knife.
Bake at 400 degrees for 20-25 minutes.