Raspberry Scones

Raspberry Scones

You ask, I make. These scones were a request as a birthday present and I was happy to take on this challenge because I will be making these much more often! They are scrumptious.

I haven’t been the biggest fans of scones in the past because they are typically super dry so I made sure these did not fall into that category. You’ll see why with the ingredients listed below.

Note: These scones can be adjusted to your liking- whether that be by adding blueberries, blackberries, or whichever fruit you prefer. Less sugar, more sugar, etc.

Best served with coffee or tea 🙂

Ingredients:

• 2/12 cups all purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon course salt
• 1/2 cup (1 stick) cold butter, cut into small pieces
• 3/4 cup buttermilk (OR greek yogurt works great too!)
• 1 lare egg yolk
• 1 1/2 cups fresh raspberries

• Additional flour for work surface
• Additional tablespoon sugar to top scones before baking

Pre-heat oven to 400 degrees

In a food processor (or blender in my case), pulse flour, cup sugar, and salt.

Add butter and pulse until pea-size pieces form.

If you are using a blender, I found at this point it was easier to get pea-size pieces by just hand mixing with a wooden spoon

In a small bowl, whisk buttermilk and egg yolk together.

Pour buttermilk over dough mixture and mix until the dough forms together into one (ish) piece.

Transfer dough to a lightly floured work surface and sprinkle raspberries on top. THIS PART IS MESSY! Which I find the most fun, until clean up.

Knead dough about 3 or 4 times to fold in the raspberries. If there are loose pieces that is totally fine!

Gather dough into a thick rectangle and cute 6 separate pieces on a baking sheet and sprinkle sugar on top.

Bake until golden brown, 15- 18 minutes.

I had a heart attack while watching these scones bake because they grew to an enormous size. I ended up cutting each scone into three separate pieces creating smaller sized scones. In total there were about 18 scones!