Recipe
Ingredients
| Butter, unsalted | 15 ounces |
| Buttermilk, low-fat | 1¼ quarts |
| Flour, all purpose, enriched | 1½ pounds |
| Flour, whole wheat | 1½ pounds |
| Sugar | 8½ ounces |
| Baking Powder, double acting | 3⅓ tablespoons |
| Baking Soda | 2½ teaspoons |
| Salt | 2½ teaspoons |
| Raspberries, IQF, frozen | 21 ounces |
Instructions
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Preheat oven to 425° F and set fan to low setting, if possible.
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Melt the butter and allow to cool just a bit.
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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.
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Combine the flours, sugar, baking powder, baking soda and salt.
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Add the frozen raspberries to the dry ingredients and stir once to just coat the raspberries with the flour mixture.
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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.
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Line a baking sheet with parchment paper and spray lightly with vegetable oil.
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Use a #12 scoop to portion 1/3 cup mounds of scone dough onto the prepared baking sheet. Space scones 2 inches apart.
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Bake scones for 12 to 14 minutes, or until the tops are just golden brown.
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Cool scones on the sheet pan at room temperature.
Note: Scones may be served warmed or room temperature.
Crediting: 1.75 oz. eq. grain
Nutrition Info
- Calories: 212 kcal
- Fat: 8 g
- Saturated fat: 5.5 g
- Cholesterol: 21 mg
- Sodium: 320 mg
- Carbohydrates: 31 g
- Fiber: 3 g
- Sugar: 8 g
- Protein: 5 g
- Calcium: 117 mg
- Iron: 1.4 mg
What a treat! Easy to make, effortless to serve and delicious. I did not have buttermilk in the kitchen so I used yogurt instead – they still came out great. I loved the idea to portion the scone dough with a scoop rather than make the traditional scone triangles. Because of the round shape, I was asked if they were biscuits but they still were eaten, every last crumb. Thank you.
Wow. This is delicious. I did not have the raspberry bits for it but did buy some frozen Washington raspberry at store. It is a very easy recipe and the scones turned out wonderful. I used the remaining raspberry to make a yogurt/raspberry drizzle which was perfect for this. The next day they were still good so recipe could be made day before. I will have to recommend this to our dietitian for review. Thank you, I will definitely be making these at home.