Raspberry Scones
Tender raspberry scones are bursting with fresh fruit for a wonderful summer breakfast or tea time snack.
Servings: 8
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 tablespoons butter cold
- 1/2 to 3/4 cup milk
- 1/4 cup sliced almonds
- 6 ounces raspberries
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine flours, sugar, baking powder, baking soda, and salt.
- Cut in butter using a pastry blender or two knives until evenly distributed and small pebbles are formed. Stir in 1/2 cup milk to form a cohesive dough, adding a little milk at a time as needed.
- Fold in almonds and raspberries, distributing evenly.
- Dump dough onto a floured surface and knead briefly, adding just enough flour to prevent excessive sticking; dough will be tacky.
- Pat into a flat circle. Cut into 8 wedges. Transfer wedges to lined baking sheet.
- Bake for 15-20 minutes, until golden brown. Serve warm.
Notes
- If desired, brush unbaked scones with egg wash and sprinkle with sparkling or coarse sugar.
