I had some raspberries quickly going south for the winter. They were mushy and would not hold their shape if I attempted to use them where stirring or any anything other than delicate handling was involved.
In hopes of not wasting them, I found a scone recipe I knew would work. If your raspberries are in good shape, they will remain whole and your scones will have a very cool, rustic look. I didn’t mind the way the raspberries spread out here and the scones actually looked pretty in pink.
This really is a quick and simple scone recipe. Make them for breakfast or serve with hot tea for a satisfying afternoon snack.
Enjoy!
Preheat oven to 400o F. In a food processor, pulse together flour, 1/4 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.
Transfer dough to a slightly floured surface and sprinkle raspberries on top. Knead three times to fold in raspberries (my raspberries were mushy so they broke down, if yours are in good shape, they will stay intact). Gather and pat dough into a 1″ thick rectangle and cut or pull apart into 2″ pieces.
Place pieces, about 2 inches apart on two parchment or silicone lined, rimmed baking sheets, sprinkling 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. (Store in an airtight container up to 1 day).
So yummy.
Fast and Easy Raspberry Scones
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 kosher salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup buttermilk
- 1 large egg yolk
- 1-1/2 cups (6 oz) fresh raspberries
Directions
- Preheat oven to 400 degrees F . In a food processor, pulse together flour, 1/4 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.
- Transfer dough to a slightly floured surface and sprinkle raspberries on top. Knead three times to fold in raspberries (my raspberries were mushy so they broke down, if yours are in good shape, they will stay intact). Gather and pat dough into a 1" thick rectangle and cut or pull apart into 2" pieces.
- Place pieces, about 2 inches apart on two parchment or silicone lined, rimmed baking sheets, sprinkling 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. (Store in an airtight container up to 1 day).
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