wholeliving

Fast Raspberry Scones

Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Everyday Food, May 2010
  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Makes 20
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Ingredients

  • 2 1/2 cups all-purpose flour, plus more for work surface
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk
  • 1 large egg yolk
  • 1 1/2 cups fresh raspberries (6 ounces)

Directions

  1. Preheat oven to 400. 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.

  2. Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead three times to fold in raspberries (there may be loose pieces of dough and a stray berry or two). 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 two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.

  3. 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.

Recipe Reviews

Reviews (3)

  • mattyf29 19 Jan, 2011

    PS: cook for an additional 8 minutes or so if you make them bigger.

  • mattyf29 19 Jan, 2011

    The scones are really fantastic. I used a heavy cream instead of a buttermilk and it worked out wonderfully! I definitely suggest sticking to the food processor as using the cream and egg can get really messy (comment below). I made my scones a little bigger so I was able to get 10 out of this recipe - if you made 20 they would be bite size so, if you would like a regular sized scone, you will get about 10. I used a lemon glaze on the top once they cooled and it was a perfect accompaniment.

  • TinaHales 18 Sep, 2010

    Tasty recipe, but the messyest scone recipe I have every made