Fast Raspberry Scones
- Comments()
- Prep Time 15 minutes
- Total Time 30 minutes
- Yield Makes 20
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
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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.
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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.
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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.
Cook's Note
Store in an airtight container, up to 1 day.
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!!
Love this recipe! Easy to follow and makes a great product. My family loved the scones
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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.
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!
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.
PS: cook for an additional 8 minutes or so if you make them bigger.
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.
Tasty recipe, but the messyest scone recipe I have every made