Looking to use up some summer berries? Look no further than this delicious and easy raspberry scones. This lightly sweetened baked treat is also a great way to sneak some fruits into your child’s diet. While this recipe calls raspberries, you could sub in blackberries, blueberries, or any other berry you want to try!
Raspberry Scones Recipe
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 (about 6 ounces)
Preheat oven to 400. In a large mixing bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Add butter and use pastry cutter to mix it in. If you don’t have a pastry cutter, you can use a fork or your hands.
In a small bowl, whisk together buttermilk and egg. Slowly pour buttermilk mixture and mix 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. Pack in any loose pieces of dough or stray berries.
Gather and pat dough into a 1-inch-thick circle. Cut into wedges.
Place pieces, about 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon of sugar, which adds a nice texture.
Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through baking time.