Name: Fast Raspberry Scones
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 2 1/2 c. all-purpose flour -; 1/4 c. sugar -; 1 tbsp. sugar -; 1 tbsp. baking powder -; 3/4 tsp. Coarse salt -; 1/2 c. cold unsalted butter -; 3/4 c. buttermilk -; 1 large egg yolk -; 1 1/2 c. fresh raspberries -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Fast Raspberry Scones

1. 2 1/2 c. all-purpose flour -

2. 1/4 c. sugar -

3. 1 tbsp. sugar -

4. 1 tbsp. baking powder -

5. 3/4 tsp. Coarse salt -

6. 1/2 c. cold unsalted butter -

7. 3/4 c. buttermilk -

8. 1 large egg yolk -

9. 1 1/2 c. fresh raspberries -

How to cook deliciously - Fast Raspberry Scones

1. Stage

Preheat oven to 400 degrees F. 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.

2. Stage

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.

3. Stage

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.Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.