18 Jul Got raspberries? Make these quick ‘n easy scones!
These quick ‘n easy scones are perfect to make any time of year but especially during the summer. If you’re picking or buying fresh in-season berries, be sure to freeze some so you can enjoy these scones during the winter months as well.
The good thing with this recipe is you can substitute raspberries for other fruit such as blueberries, strawberries, blackberries and even cherries.
Now, I first came across this recipe from Martha Stewart MANY years ago and while I’ve tried others, I’ve always liked this one the best. Martha’s baking recipes are usually quite simple to make and perfectly delicious every time!
One thing I did change in this recipe is how I add the raspberries in as I found it a bit messy the way she does it. Instead, I spread the dough out about 1″ thick, spread the raspberries on one half of the dough and then fold over the un-raspberried side onto the side with the raspberries. Then press down the top layer of dough so it sticks together. This way you have the raspberries in the middle, between the top and bottom dough layers, and less mess.
I’ve included the directions as per Martha’s original recipe but you can play around and see which way works best for you.
So, ready to get started?
Quick ‘n Easy Raspberry Scones
2 1/2 cups flour (plus some for your work surface)
1/4 cup sugar (extra for dusting)
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup cold unsalted butter (cut into small pieces)
3/4 cup buttermilk (or substitute*)
1 large egg yolk
2 cups raspberries
*If you’re like me and rarely have buttermilk on hand, I simply use one of these substitutes- 1 cup milk + 1 tablespoon vinegar, 1 cup milk + 1 tablespoon lemon juice, 3/4 cup sour cream + 1/4 cup water/milk, 3/4 cup plain yogurt (Greek or other) + 1/4 cup water/milk. Just make sure you let any of these substitutes stand for about 15 minutes prior to adding them into your recipe. Stir them occasionally as well.
- Preheat your oven to 400 degrees
- In a food processor, pulse together flour, sugar, baking powder and salt. Then add butter and pulse again until pea-sized pieces form
- In a small bowl, whisk together buttermilk and egg yolk
- Slowly pour the buttermilk mixture through the feed tube into the processor, pulsing until the dough starts to come together
- Transfer the dough onto a lightly floured surface, kneading gently until you have a formed ball
- Gently sprinkle in fresh raspberries (or other berries) into the dough, trying not to crush them
- Section the dough into slightly flattened 2″ thick pieces and place on a parchment lined cookie sheet (you’ll need to use 2 cookie sheets) Dust tops with extra sugar
- Make for about 15-18 minutes until scone tops are slightly golden
- Let scones cool on wire racks
- You can also make a yummy icing drizzle for your scones using lemon juice and icing sugar. Mix the 2 together until slightly runny, spoon into a plastic zip top bag, snip a corner and drizzle as desired.
And there you have it, such a quick ‘n easy scone recipe that’s a perfect snack.
I’ve also included the link to Martha Stewart’s recipe which includes and easy to follow video as well.
Happy baking everyone!
Looking for another quick ‘n easy recipe? Try the 5 Minute Vegan & Gluten Free Chocolate PB Mugcake recipe here!