Black Raspberry Scones
Black raspberry scones are a sweet way to enjoy these small, sweet fruits. Make a batch for breakfast or afternoon snacking.
Servings: 8
Ingredients
- 1 cup all-purpose flour
- ½ cup oat flour or whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 6 tablespoons unsalted butter
- 2 eggs divided use
- ¼ cup buttermilk
- 2 tablespoons maple syrup
- 1/2 to 1/3 cup black raspberries washed and patted dry
- 1 tablespoon all-purpose flour
- 1 tablespoon milk
- Pearl or sparkling sugar optional
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, stir together flours, baking powder, baking soda, and salt. Cut in butter using a pastry blender or two knives until butter is in small pieces.1 cup all-purpose flour, ½ cup oat flour or whole wheat flour, 2 teaspoons baking powder, ½ teaspoon fine sea salt, ¼ teaspoon baking soda, 6 tablespoons unsalted butter
- In a small bowl, whisk together 1 egg, buttermilk, and maple syrup. Pour into dry mixture and stir until dough pulls together.¼ cup buttermilk, 2 tablespoons maple syrup, 1 eggs
- Toss raspberries with 1 tablespoon flour to coat, then carefully fold into scone dough.1/2 to 1/3 cup black raspberries, 1 tablespoon all-purpose flour
- Scoop dough onto a floured work surface and pat into a rectangle or circle ¼- to ½-inch thick. Cut into wedges and place onto prepared baking sheet 1-2 inches apart.
- Whisk together remaining egg and milk and brush over scones. Sprinkle on sugar, if using.1 eggs, 1 tablespoon milk, Pearl or sparkling sugar
- Bake 15-18 minutes, until golden brown. Best served warm.
