Holy Moses Raspberry Scones
2 C all-purpose flour
¼ C granulated sugar
1/2 tsp salt
2 tsp baking powder
3/4 stick butter, chilled
¾ C Holy Moses Raspberry White Ale
1 C raspberries
1 egg
Frosting
¼ C cream cheese
2 C powdered sugar
2-6 Tbsp Holy Moses Raspberry White Ale
For scones:
Pre-heat oven to 400°F. Combine all dry ingredients in large bowl. Cut in butter with hands or pastry cutter. Add Holy Moses Raspberry White Ale and raspberries and fold together until just combined. Knead dough into a ball on a floured surface and press out into a disc about ½ inch thick. Cut the disc into 6 slices and place on a baking sheet 1 inch apart. Bake in oven for 10-15 minutes.
For frosting:
Whip cream cheese with hand mixer or stand mixer. Add powdered sugar and 2 Tbsp Holy Moses Raspberry White Ale and mix, adding more beer by the tablespoon until desired consistency is reached. Drizzle over cooled scones and let set.
