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Under 30 Minutes

Under 30 Minutes

Fast Raspberry Scones

Serve these raspberry scones at breakfast or with tea for an afternoon snack.

  • prep: 15 mins
    total time: 30 mins
  • 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)

Cook's Note

Store in an airtight container, up to 1 day.

Directions

  1. Step 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. Step 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. Step 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.

Source
Everyday Food, May 2010

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Reviews (13)

  • 30 Jan, 2014

    Remember, the dough in a scone is not usually sweet, like a cookie or cookie bar. If you prefer a sweeter scone, sprinkle more sugar on top or coat them with a light frosting.

  • 30 Jan, 2014

    I tried this Martha Stewart recipe for the Raspberry scones. They were very good. I used regular butter and mixed it with my Kitchenaid stand mixer instead of the food processor. I also used a scone pan and pressed half the dough in, layered in some raspberries, and then put some on top. It was very pretty and I didn't have to worry about storing them. My family ate them all within 18 hours. I questioned the one day keep time, but noticed they did dry out and harden slightly over night.

  • 19 Nov, 2013

    Adjusting the recipe = BEST SCONES EVER!
    Reduce the buttermilk to 1/2 cup. Also, add 1/2 cup whole milk. Use frozen raspberries. Use 1 cup of sugar instead of 1/4 cup. I used a dusting of flour to assist in shaping the dough. Then cut scones (clean knife in between cuts). Once the scones were cut and on the parchment paper I wet the tops of each piece with a little water and then used a shaker and generously sprinkled the tops of the scones with granulated sugar before baking.

  • 19 Nov, 2013

    My first batch turned out terribly. Second batch - I added another 1/4 cup sugar (1/2 c. total). I divided the dough making the first part with raspberries (messy) and the second part with crasins (1- 1 oz box) and orange peel (one orange lightly grated). They both turned out better than the first batch, but they still don't seem sweet enough. Next time I will adjust the recipe and try 3/4 cup buttermilk, 1/4 cup water and 1 cup sugar. Also, I am going to try frozen berries and bake longer.

  • 11 Jun, 2013

    I have a question, is it normal when i put the raspberrys the dough got all get because of the juices from the fruit?....i know is suppose to be messy but i don't think i did right. Help please, i will wait to see what they taste like. Thanks.

  • 5 May, 2013

    Fab recipe! Super easy and super messy, but well worth it!!
    Make sure you bake for longer than indicated to ensure they're baked throughout.
    I added a mix of raspberries and blackberries and used frozen fresh for both. I also added a sprinkling of white chocolate chips at the end of kneading for added decadence and to enhance the sweetness, as the recipe yields non-sweet scones. Also sprinkled with brown sugar for better colour and more sweetness, just before baking. Enjoy!!

  • 17 Nov, 2012

    Love this recipe! Easy to follow and makes a great product. My family loved the scones
    .

  • 23 Sep, 2012

    Great recipe. Not difficult, not time-consuming. I subbed soured milk for buttermilk and followed the suggestion to divide the dough for fewer but larger scones. Not overly sweet like the commercial variety either.

  • 15 Sep, 2012

    Great easy recipe, made with items commonly on-hand. I've halved the final batter/dough and mixed in raspberries on one half and blueberries on the other. I normally leave the scones in the oven a bit longer than stated in the recipe, but otherwise, fastest scone recipe ever!

  • 12 Oct, 2011

    Pretty good, but bake sure you bake it long enough, and add some extra sugar of honey, because it wasn't sweet enough for me.

  • 19 Jan, 2011

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

  • 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.

  • 18 Sep, 2010

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