Raspberry Scones
Quick and easy recipe for tasty scones to have with breakfast or for a snack.
- 2 1/2 cups all purpose flour (plus some for work surface)
- 1 TBSP baking powder
- 1/2 cup cold unsalted butter, cut into small pieces or grated
- 1 large egg yolk
- 1/4 cup + 1 TBSP sugar
- 3/4 teaspoon coarse salt
- 3/4 cup buttermilk
- 1 1/2 cups fresh raspberries (6 ounces)
- Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
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Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
- Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.
- Frozen raspberries work as well. (Feb 5, 2019)
- If you don't have buttermilk, mix a little less than a TBSP of vinegar or lemon juice with enough milk to equal 3/4 cup liquid in total. Let sit for 5 minutes before using. (Feb 5, 2019)