I want to be better at living in the moment, at celebrating life, exactly as it is, right at this instant. These Raspberry Scones are my way of appreciating these last days of August glory, without regretting the passage of summer or rushing right into fall.
A planner to the core, my mind constantly wanders to my next errand, the next season, or cosmic questions along the lines of, “What should I be when I grow up?”
Late August, in particular, is bittersweet, and it is the bittersweet times when I most struggle to be present.
These past two weeks, I have felt a strange dichotomy of desires to:
- Bake a peach shortcake—a cherished treat of high summer—then don an oversized college hoodie to watch a football game.
- Mourn the earlier sunsets, while simultaneously longing to bake a giant batch of pumpkin cookies.
These raspberry scones, with their bright berry flavor and homey, toasty oatmeal, remind me of the value of taking time to set aside the “What’s Next” in favor of the “What’s Here, Now.”
5 Star Review
“Made these for my play date this morning and they were a hit with moms and kids alike! Thanks for a great recipe!”— Elizabeth —
How to Make Raspberry Scones
These raspberry scones are my bridge between summer and fall. Fresh raspberries remind me that we still have plenty of summer living left to do (and time for another helping of Watermelon Salad), while oatmeal subtly speaks to cooler days ahead (bring on the Vegan Pumpkin Bread).
- Raspberries. The stars of the show. I always opt for fresh raspberries whenever possible because they retain their shape and color best while baking.
- Buttermilk. Provides moisture and just enough fat to make these scones rich and tender as opposed to dry and crumbly.
- Greek Yogurt. My healthy, fat-free swap for cream that lightens this recipe while still providing the scones with essential moisture.
- Unsalted Butter. COLD butter is the secret trick to the flakiest scones you’ve ever made.
- Egg. Softens and scones and enriches the dough.
- All purpose Flour and Whole Wheat Pastry Flour. My favorite baking blend of flours (also used in these Blueberry Biscuits) to sneak in some whole grain goodness.
- Oats. Makes these scones hearty without feeling heavy.
- Sugar. Tenderizes and sweetens the scones.
- Baking Soda and Baking Powder. Provide a one-two punch on leavening power to make these scones light and fluffy.
- Ginger and Nutmeg. Adds some subtle warmth and spice that compliments the raspberries perfectly.
- Preheat the oven and line a baking sheet with parchment paper.
- Whisk together the buttermilk, yogurt, and egg. Set aside.
- In a separate bowl, combine the dry ingredients.
- Cut in the COLD butter into the flour mixture until the butter resembles small peas.
- Add the buttermilk mixture to the flour mixture and stir until a sticky, wet dough comes together. Gently fold in the raspberries.
- Turn out the dough onto a lightly floured surface and shape into a disc. Divide into twelve equal pieces using a biscuit cutter or sharp knife.
- Transfer to the prepared baking sheet and bake until the tops are golden and firm. Remove, let cool, and then serve. ENJOY!
Let’s enjoy Raspberry Scones while the berries are still in their prime, and we have summer mornings to savor. Fall and football and pumpkin will come, but for this moment in time, I’m living the present, one Raspberry Scone in each of my hands.
Just for the record: the present tastes delightful.
- 1/2 cup buttermilk, cold
- 1/4 cup non-fat plain Greek yogurt, cold
- 1 large egg, cold
- 1 cup all purpose flour
- 2/3 cup whole wheat pastry flour
- 1 1/3 cup old fashioned rolled oats
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 tablespoons unsalted butter (very cold and cut into small pieces)
- 3/4 cup fresh raspberries 4 ounces
- In a small bowl, whisk together the buttermilk, yogurt, and egg. Set aside.
- In the bowl of a food processor or a large bowl, combine the all purpose flour, whole wheat pastry flour, oats, sugar, baking powder, baking soda, salt, ginger, and nutmeg.
- Working quickly so that the butter stays cold, incorporate the butter pieces into the flour mixture, either by pulsing a few times (if using a food processor) or by hand with a pastry blender or fork, until the butter is the size of small peas. (You should still be able to see the pieces of butter and they they may not be uniform in size.) If using a food processor, transfer the mixture to a large mixing bowl.
- Pour the buttermilk mixture over the flour mixture and stir with a fork just until the dough comes together (the dough will be sticky and wet.) With a spatula, gently fold the berries into the dough until barely distributed (about 8 turns of the spatula), being careful not to break the berries apart.
- Turn the dough out onto a lightly floured work surface. With floured hands, gently pat the dough into a 1 and 1/2 inch thick circle. Flour a 2-inch biscuit cutter and cut out the scones, or use an ice cream scoop to portion scones with about 1/4 cup batter in each. Arrange on the prepared baking sheet and bake for 20 minutes, until the tops are golden and firm. Transfer to a baking sheet to cool for 10 minutes, then serve warm.
- To Store. Store in an airtight container at room temperature for up to 2 days.
- To Freeze. Keep tightly wrapped in plastic and foil for up to 1 month.
- Fresh raspberries are best in this recipe because they hold their color. Frozen, thawed raspberries will taste good too, but they are more likely to stain your scones blue.
- To keep the butter as cold as possible, I actually toss mine in the freezer a few hours before I bake the scones. It makes a huge difference in their final texture.
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