by: Kate McMillan
Cook Time
15 minutes
Prep Time
15 minutes
Yield
12 scones
Total Time
15 minutes
Prep Time
15 minutes
Yield
12 scones
summary
Scones have a reputation for being a dry muffin—these scones could not be further from that. They are moist, sweet and delicious, especially with fresh berries and a delicious streusel topping. The most important thing when making scones is to work with very cold ingredients so you get the layered, flaky result.
ingredients
- Scone Ingredients:
- ½ cup (1 stick) cold unsalted butter
- ¾ cup buttermilk, plus one tablespoon
- 2¼ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 egg yolk
- 1 cup fresh raspberries
- Streusel Topping Ingredients:
- ¼ cup all-purpose flour
- 2 tablespoons dark brown sugar
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, at room temperature
directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- For the scones, cut the butter into small pieces and place it in the freezer. Pour ½ cup of buttermilk into a measuring cup and place it in the refrigerator.
- Make the streusel topping by stirring together the flour, brown sugar, granulated sugar, cinnamon and salt in a mixing bowl. Using your fingers, add the butter and pinch together for a clumpy consistency. Set aside.
- To continue making the scones, add the flour, sugar, baking powder and salt to a food processor fitted with a metal blade and pulse 5 times to incorporate. Add the butter from the freezer and pulse until you have little pebbles, about 30 seconds. Pour this mixture into a large mixing bowl and pour in the buttermilk. Stir, just until you have a very crumbly dough and then empty bowl onto a work surface.
- Pull the dough together with your hands, using the heel of your hand to push down. You don’t want to overwork the dough so stop as soon as the dough is mostly together. Gently flatten the dough and add half of the raspberries. Fold the dough over a couple of times just to incorporate the berries. Repeat this with the rest of the raspberries, taking care to not overwork the dough.
- Using a large spoon, scoop about ¼ cup of dough and drop it onto the prepared baking sheet. Repeat this process with all of the dough, placing the scones about 1 inch apart. Brush the tops with the remaining buttermilk and then top generously with the streusel mixture.
- Transfer to the oven and bake until golden brown on the bottom, about 15 minutes.
notes
Working with fresh berries gives such a lovely fresh flavor, but raspberries naturally have a lot of juice so you really need to handle the dough as little as possible once you add the berries.
Parchment paper and silicone baking mats are great at keeping baking goods from sticking.
A food processor makes quick work of cutting the butter into the flour. If you don’t have one, you can also use two knives or a pastry cutter to make this raspberry streusel scones recipe.
