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Fast and Easy Raspberry Scones


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

Print Recipe

Fast and Easy Raspberry Scones

Recipe from: Cathy Pollak | Serves: 12

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).

Comments

  2. Yum! Love the look of them. Haven’t found raspberries on sale here much. Sigh. Waiting for your blueberries to be ready for all the yummy things you’re going to “share” with us! 😉

    Reply

  5. I overbought blueberries for the first sale of the season, so might try this and switch out the blueberries for your raspberries. My hubby loves scones; I’m personally not a fan (but they won’t go to waste between the hubby and the 2-year old!)

    Reply

  11. These look awesome. I love raspberries above all fruits. I’d really like to plant a raspberry busy at the side of our house. I’m afraid it only gets partial sun though. Does anyone know if that’s enough sun for a raspberry bushy?

    Reply

  16. Hi Cathy. I am new to your blog; so far, I am really enjoying your style. When I want to bake with raspberries, I usually work with the juices or syrup. I find that when I use the fresh berries, they end up becoming a dry little cluster of seeds, with the essence of the raspberry dissipated. But you seem to understand some of the issues inherent in baking with fresh raspberries, and the other day I paid an exhorbitant amount of money to buy real buttermilk, …so I have decided to give this recipe a whirl. Have my fingers crossed, your finished product looks lovely!

    Reply

  18. I rarely buy raspberries, but I imagine blueberries would do fine. The color of those scones are magnificent and awe inspiring. I must try these the next time I have raspberries.

    Reply

  22. Now this looks like the perfect food to accompany tea parties with my granddaughters. Just bring on the pot of peppermint tea and we’re set!

    The scones not only look yummy, but festive, and best of all, easy to make~

    Reply

  29. I love the color of these delicious looking scones! I’m sure that they taste as good as they look. This recipe is a keeper! I am so happy to stop and visit this evening. You have a YUMMY blog!
    Yvonne

    Reply

  37. I love this recipe. It’s super fun and messy and crazy. I made it and I couldn’t believe what a great texture it had for something so simple. Making it again tonight!!

    Reply

  39. I just found your recipe this week. I made this with some raspberries I bought yesterday, and they are amazing! I have been eating them plain, but my husband ate them with homemade blueberry preserves and loved them!

    Reply

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