I've been wanting to try these fresh raspberry scones from the May 2010 issue of MSL Everyday Food magazine and today was the day! They were so easy and so delicious. The picture does not even begin to do them justice. I can't wait to make them fresh for Jenny & Co. I took the leftovers to work and they were devoured. Here's the recipe:
Fresh Raspberry Scones
2 1/2 c. unbleached or bread flour
1/4 c. + 1 T. sugar
1 T. baking powder
3/4 t. salt
1/2 c. (one stick) cold unsalted butter
3/4 c. buttermilk
1 large egg yolk
1 1/2 c. fresh raspberries
Preheat oven to 400F. Pulse together flour, sugar, baking powder and salt in food processor. Add butter and pulse until pea-size pieces form. In a bowl, whisk together buttermilk and egg yolk and slowly pour into processor pulsing until dough just comes together.
Transfer dough to lightly floured work surface and sprinkle berries on top. Knead three times to fold in berries and and pat into a 1 inch thick round. Cut into squares and bake in lightly sprayed dish. Sprinkle top with sugar.
Bake until golden brown, about 15-18 minutes. Serve warm.
I don't have a food processor so I made them by hand and it was still pretty quick and easy. I also used only half the recipe and it made a nice round cut into 8 wedges.