Fresh Raspberry Scones
With Spring finally arriving and flowers blooming everywhere I was excited to finally bake with berries. Scones are great for a brunch, small gathering of friends, or a parents gathering at school. I found myself in need of a tasty morning treat that most would enjoy for a morning school meeting. Not knowing your entire audience likes or dislikes, a scone seemed to be a good choice among all the bagels, breads and donuts. This recipe could easily be made into larger size scones, but I cut the dough into small squares (16 of them) due to my audience. The fresh raspberry scones were simple to mix up. All that was needed was the food processor to mix up the dough. I can imagine using this dough for so many future scone recipes.
Once the dough was turned out and shaped it was a simple matter of incorporating the fresh raspberries, cutting the scones and sprinkling the tops with sugar. As seen in the video below my little kitchen helper did most of the dough mixing with the food processor and I jumped in to finish adding raspberries and preparing them for the oven. The scones provide a great punch of fresh raspberry flavor and dough that is airy with layers of texture. Give this one a try for your next gathering, everyone will love it!
Recipe Source: Martha Stewart
- 2 1/2 Cups - All-Purpose Flour (plus more for work surface)
- 1/4 Cup - Granulated Sugar (+1.5 tablespoon for sugar topping)
- 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 Cup - Fresh Raspberries
- Preheat oven to 400° degrees. Line a 9x12 small sheet pan with parchment paper, set aside
- In a food processor, pulse together the flour, sugar, baking powder and salt
- Add butter and pulse until pea-size pieces form
- In a bowl whisk together the buttermilk and egg yolk. Pour this mixture into the food processor tube and pulse until dough forms
- Transfer the dough onto a lightly floured surface. Form a large rectangle with the dough. Sprinkle the whole raspberries on top and press into the dough slightly. Fold twice and try not to break the raspberries
- Cut into squares. I was able to cut 16 small squares, but cut larger if different size is desired.
- Transfer squares onto the prepared sheet pan. Have the scones about 2 inches apart. Sprinkle tops with the 1.5 Tablespoons of sugar
- Bake at 400° for 15-18 minutes or until the tops are golden brown. Transfer to a cooling rack after a few minutes. ENJOY!
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 7 year old and enjoying a good cup of coffee.