|Butter, unsalted||15 ounces|
|Buttermilk, low-fat||1¼ quarts|
|Flour, all purpose, enriched||1½ pounds|
|Flour, whole wheat||1½ pounds|
|Baking Powder, double acting||3⅓ tablespoons|
|Baking Soda||2½ teaspoons|
|Raspberries, IQF, frozen||21 ounces|
Preheat oven to 425° F and set fan to low setting, if possible.
Melt the butter and allow to cool just a bit.
Add the cold buttermilk to the melted butter. Let sit for a minute, then gently stir to create chunks of chilled butter mixed with the buttermilk. Set aside.
Combine the flours, sugar, baking powder, baking soda and salt.
Add the frozen raspberries to the dry ingredients and stir once to just coat the raspberries with the flour mixture.
Add the buttermilk and butter mixture. Gently mix just until the dry ingredients are moistened, then stop mixing. It is okay if there are a few lumps of flour. Do not overmix or the berries will break down and color the dough.
Line a baking sheet with parchment paper and spray lightly with vegetable oil.
Use a #12 scoop to portion 1/3 cup mounds of scone dough onto the prepared baking sheet. Space scones 2 inches apart.
Bake scones for 12 to 14 minutes, or until the tops are just golden brown.
Cool scones on the sheet pan at room temperature.
Note: Scones may be served warmed or room temperature.
Crediting: 1.75 oz. eq. grain