Raspberry Scones
Bake Raspberry Scones now with this easy method; Raspberry Scones stay tender, berry-bright and perfect for brunch.
Ingredients
- ½ cup buttermilk, (cold)
- ¼ cup non-fat plain Greek yogurt, (cold)
- 1 large egg, (cold)
- 1 cup all purpose flour
- ⅔ cup whole wheat pastry flour
- 1 ⅓ cup old fashioned rolled oats
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 6 tablespoons unsalted butter (very cold and cut into small pieces)
- ¾ cup fresh raspberries (4 ounces)
Instructions
Step 1: Preheat and prepare the sheet
Place a rack in the center of the oven and preheat to 400°F; line a baking sheet with parchment paper or a Silpat mat and set it on the painted pine wood surface. Lightly dust a work area with a little flour for shaping later — you want everything ready so the cold butter and chilled liquids stay cold when you combine them.
Step 2: Whisk the wet ingredients
In a small glass jar or narrow jug whisk together the cold buttermilk, cold Greek yogurt, and the cold large egg until smooth and slightly glossy; keep this chilled in the jar while you build the dry mix so it’s ready to be poured in a single motion.
Step 3: Combine the dry ingredients
In a large mixing bowl combine the all-purpose flour, whole wheat pastry flour, rolled oats, granulated sugar, baking powder, baking soda, kosher salt, ground ginger, and ground nutmeg. Toss briefly so the oats and spices are evenly distributed and the dry mix looks uniform — the oats should be whole and the spice flecks visible against the pale flours.
Step 4: Incorporate the very-cold butter
Working quickly so the butter stays cold, add the small, very-cold butter pieces to the dry bowl and use a pastry blender or a few quick food-processor pulses to break the butter down to pea-sized pieces. The mixture should read as crumbly and mottled, with visible buttery pebbles and pockets of oat texture — don’t overwork it, leave irregular butter bits that will steam and create flakiness.
Step 5: Add the wet, bring the dough together, and fold in the raspberries
Pour the chilled buttermilk-yogurt-egg mixture over the dry crumbly mix and stir gently with a fork until the dough just comes together; the dough will be wet and sticky. With a spatula or rubber scraper, gently fold in the fresh raspberries about eight gentle turns so berries remain mostly intact and are barely distributed, leaving visible red spots and pockets of juice. The result should be a cohesive, slightly tacky dough with butter specs and whole raspberries visible.
Step 6: Portion, bake, and rest before serving
Turn the sticky dough onto the lightly floured surface, pat it gently into a 1½‑inch thick circle, and either flour a 2‑inch cutter to stamp wedges or portion with an ice-cream scoop; place pieces on the prepared parchment-lined sheet and bake for about 20 minutes until golden and firm on top. Transfer the warm scones to a cooling rack or another baking sheet to rest for 10 minutes so they set slightly, then arrange the triangular wedges on parchment for serving — golden, crumbly, studded with bright raspberries, warm and slightly yielding at the center.
Notes
- Keep the butter very cold and work quickly for flaky scones.
- Gently fold raspberries to avoid excessive bleeding.
- Freeze shaped dough to bake later if needed.
- If using frozen berries, toss them lightly in flour before folding.