FAST RASPBERRY SCONES
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse together flour, 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 mixture through feed tube into processor, pulsing until dough just comes together.
- Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
- Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.
Nutrition Facts : Calories 241 g, Cholesterol 6 g, Fat 10 g, Fiber 2 g, Protein 4 g
WHOLE WHEAT RASPBERRY RICOTTA SCONES
Make and share this Whole Wheat Raspberry Ricotta Scones recipe from Food.com.
Provided by Renee D
Categories Scones
Time 55m
Yield 9 scones, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, sugar and salt. Mix in butter (either with a pastry blender or by hand and if adding by hand, cut into pieces), until the butter pieces are the size of small peas. Then roughly chop raspberries and fold into batter.
- In a separate bowl, combine heavy cream and ricotta, then stir ricotta mixture into flour mixture until blended. Shape into a large ball in the center of the bowl and then very gently transfer to a heavy floured surface. Flour the top of the dough and shape into a large rectangle, about 7" long and about 1" high. Cut into 9 even squares and place onto baking sheet.
- Bake for about 15-18 minutes, or until edges are slightly crisped and golden brown. Transfer to a cooling rack after a few minutes and allow to settle a little more before eating.
Nutrition Facts : Calories 218.3, Fat 11.7, SaturatedFat 7, Cholesterol 32.4, Sodium 255.3, Carbohydrate 27, Fiber 3.7, Sugar 6.3, Protein 4
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