Fast Raspberry Scones

Rating: 3.2 stars
624 Ratings
  • 5 star values: 91
  • 4 star values: 137
  • 3 star values: 242
  • 2 star values: 112
  • 1 star values: 42

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

Everyday Food, May 2010

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
total:
30 mins
Yield:
Makes 20
Advertisement

Ingredients

Directions

  • Preheat oven to 400 degrees. 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.

    Advertisement

  • Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). 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 2 parchment-lined rimmed baking sheets and sprinkle 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.

Advertisement

Reviews (20)

624 Ratings
  • 5 star values: 91
  • 4 star values: 137
  • 3 star values: 242
  • 2 star values: 112
  • 1 star values: 42
Anonymous
Rating: 5.0 stars
04/20/2020
Delicious. Made three time and perfect every time. Yes a little messy but the results are wonderful.
Anonymous
Rating: 5.0 stars
04/20/2020
Delicious. Made three time and perfect every time. Yes a little messy but the results are wonderful.
Anonymous
Rating: 3 stars
07/13/2019
Fresh raspberries contain too much juice for this recipe- making a too-wet sticky dough. Other fruit - like blueberries are tougher and don't disintegrate in the dough. Frozen raspberries may function better.
Advertisement
Anonymous
Rating: 3 stars
11/02/2018
It is a rule of thumb that when buttermilk is used, *baking soda* is needed to create the chemical reaction that raises the dough. I would cut back on the baking powder to one teaspoon and add one teaspoon of *baking soda*. Also, do not over knead your dough or it will come out tough. This only applies to scones made with gluten flour such as wheat.
Anonymous
Rating: 5 stars
05/17/2018
After reading the reviews below, I almost did not make this Fast Raspberry Scone. However, since I think Sarah is a wonderful chef, I watched the video again, followed her instructions to a T, and I thought it was very fast and easy to make! To me, it was not messy. If you prefer a sweeter scone, you might want to add a little bit more sugar. I will definitely be making this again.
Anonymous
Rating: 1 stars
07/23/2017
A waste of fresh raspberries from my garden, these are the Worst scones I've ever made! I thought the recipe seemed wrong as I was following it- I should have followed the reviews and not the recipe!
Advertisement
Anonymous
Rating: Unrated
07/01/2017
I agree with several of the other comments that it was too messy to knead. I followed some of the suggestions and increased the sugar to 1 cup and decreased the buttermilk to 1/2 cup. I then baked the entire messy batter-like (definitely not dough) in an 8x8 pan for 40-45 minutes. It was delicious but definitely not scones.
Anonymous
Rating: Unrated
03/27/2017
This recipe did not go well for me. I don't understand how one is supposed to knead the dough and leave the raspberries w[filtered]. Also, three strokes is not enough to knead this dough. I baked the mess I made, and the insides were completely flat, barely risen, and almost raw-looking, even though the outsides of the scones were getting very well done. If I do it over, I think I will be kneading the dough on it's own and then trying to fold the raspberries in after.
Anonymous
Rating: Unrated
08/19/2016
I am wondering if anyone really tests these recipes. I had to throw this entire batch out. The dough was too sticky and "kneading" the raspberries in made such a mess. The bottoms burned on the parchment paper. I am an experienced baker so I do know my way around the kitchen. I thought these were awful
Anonymous
Rating: 4 stars
12/30/2015
I made this gluten free and added extra buttermilk as some of the other commenters said, which made the dough a bit too moist but that really only affected the messiness! Otherwise, I added some vanilla extract and a dash of cinnamon for a bit more interesting flavor. I took another commenter's advice and brushed the tops with lemon juice before sprinkling with turbinado sugar. All in all, they came out great! It is a fast recipe but you will have clean up.
Anonymous
Rating: 5 stars
01/30/2014
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.
Anonymous
Rating: 5 stars
01/30/2014
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.
Anonymous
Rating: Unrated
11/19/2013
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.
Anonymous
Rating: Unrated
11/19/2013
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.
Anonymous
Rating: Unrated
06/11/2013
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.
Anonymous
Rating: Unrated
05/05/2013
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!!
Anonymous
Rating: Unrated
11/17/2012
Love this recipe! Easy to follow and makes a great product. My family loved the scones .
Anonymous
Rating: Unrated
09/23/2012
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.
Anonymous
Rating: Unrated
09/15/2012
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!
Anonymous
Rating: 4 stars
10/12/2011
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.
More Reviews
Advertisement
© Copyright 2021 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 01/26/2021