Raspberry Scone

By taniaf

per 2: 241 cal, 10 g fat

Ingredients

• 2.5 cups flour
• 1/4 cup plus 1 tbsp sugar
• 1 tbsp baking powder
• 3/4 tsp salt
• 1 stick cold butter, cut into pieces
• 3/4 cup buttermilk
• 1 egg yolk
• 6 oz fresh raspberries

Preparation

Step 1

Preheat oven to 400. In a food processor, pulse together flour, 1/4 cup sugar, baking powder and salt.
Add butter and pulse until pea size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk thru feed tube into processor, pulse until dough just comes together.
Transfer dough to floured surface, sprinkle raspberries on top. Knead a few times to fold in berries. Gather and pat dough into a 1 inch thick square and cut into 2 inch pieces. Place pieces on baking sheets lined with parchment. Sprinkle tops with 1 tbsp sugar.
Bake until golden, 15-18 minutes. Let scones cool slightly before serving.