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Raspberry Scones

By //  by Candace Sampson

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I use the word “easy” in a lot of my recipes because I believe that cooking/baking should be just that. Most of us don’t have the time for fussy. Personally, I like to leave the fussy stuff for Sundays.

This recipe for scones is a weekday morning thing and it’s one of my girls favorite breakfasts with a tall glass of milk. I found this recipe in an Everyday Cooking magazine a couple of years ago.

Raspberry Scones

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)

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.

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. 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.

Pleasantville Note I’ve also used blueberries, blackberries and cut up strawberries in these scones. You can also do a mixture of berries if you’d like as long as it comes to 1 1/2 cups.

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Filed Under: Breads, Breakfast, Desserts, Food & Drink, Uncategorized Tagged With: afternoon tea, Berry scones, breakfast, Food & Drink, Life in Pleasantville, Raspberry Scones

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Comments

  1. Brandy InsaneMamacita

    April 11, 2012 at 10:03 pm

    Oh my goodness.  Those look really good.  I may have to make some.

  2. Candace

    April 12, 2012 at 8:56 am

    They are totally delicious. Try any berry combo. You can’t go wrong.

  3. Shelley

    April 16, 2012 at 11:42 pm

    After spending hours (ok, fine, DAYS) on your website, I’ve come to the conclusion that I need to hand in my mom card. I had to do a google image search for food processors (yes, I do live in the stone age) and this recipe scares the crap out of me – i’m reasonably sure i’ll over work the dough or something. Apparently my cooking fiasco of 1983 has still left open, gaping wounds 🙂

  4. Candace

    April 17, 2012 at 1:16 pm

    LOL!! It’s easy. I promise. Almost fail proof. Let me know if you try it. And keep your mom card 🙂

  5. Cecilia

    July 14, 2013 at 6:38 pm

    can you do this recipe without the food processor, or would that ruin it?

  6. Candace

    July 16, 2013 at 11:31 am

    I think you could definitely do it without a food processor, just wouldn’t be as quick, that’s all. 🙂

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