These whole wheat raspberry scones are bright with color, sweet from the raspberries, and so tasty! Scones are great breakfast baked goods and I even like to eat them as an afternoon snack.
The motivation...
Scones are one of my favorite baked goods to make because they are so easy and quick to make. I made these scones because I was craving a classic scone I would get at a coffee shop. When I was in undergrad, I use to go to coffee shops to study. I would always order a cup of coffee and a scone. Small boutique coffee shops have the best scone options that always taste freshly baked. I was feeling inspired by those amazing scones that I use to buy in college.
I had raspberries in my fridge that I knew were going to go bad. I hate how raspberries won't last long in the fridge because they are one of my favorite fruits. Raspberries are perfect in these scones because they add a little bit of sweetness to the scones but not too sweet! They also add that beautiful red color in the scones that make them look so enticing to eat!
The scone-making process...
To make scones you only need 5 ingredients: flour, butter, baking powder, salt, and cream. I love making scones because they are so easy to make. It is rare that a recipe needs so few ingredients. You can make any combination of scones you want from this simple base. You can add any type of fruit or mix-in that you want and it will taste delicious!
For all scone recipes, you first mix the dry ingredients with chunks of cold butter. The butter must be cold because it helps form the shape and texture of the scones. You can use a food processer or pastry cutter to break up the butter in the flour or you can do this by hand. You want to crush up the butter into the dry ingredients until crumbles form. Then you gradually add the wet ingredients and form the dough.
There are two different ways to add in the mix-ins and each will change up the texture of the scones. You can add the mix-ins to the dry ingredients to get the mix-ins evenly throughout the scones. If you are adding fruit you will add it in at this step. Or you can add in the mix-ins after you have formed the dough. Both processes work, it just depends on your preference. Once you have formed the dough all you do is bake for about 15 minutes in the oven and then your scones are done!
Often the butter will melt and flatten the scones in the oven if it wasn't broken up properly or if the dough is overworked. The scones will still taste delicious! But if you want your scones to puff up don't over mix the dough! Scones are absolutely delicious to eat for breakfast. I made this for my pre-farmers market breakfast. I like to enjoy a yummy snack before I head to the farmers market to pick out fresh fruits and vegetables.
A few tips:
Fruit - I used raspberries but any fruit will taste delicious in these scones
Whole wheat flour - you can substitute with regular flour. I like the flavor of whole wheat flour in the dough. It makes it more crumbly and gives off a nutty flavor.
Yogurt - the yogurt adds extra moisture to the scones because whole wheat flour is drier consistency. You can leave this out and only use milk to make the dough.
Storage - I would recommend baking and enjoying the scones the day of. I think they taste best freshly baked. You can make the dough one day in advance and freeze each pre-shaped scone dough. The frozen unbaked scones will take a few extra minutes to bake. For a large batch of scones, you can store them in an air-tight container in the fridge. The scones will last for 2 days in the fridge with fresh fruit inside.
Check out how to make these scones in the video below:
Whole Wheat Raspberry Scones
Serving size: 8 scones
Total Time: 30 minutes
Source: Adapted from smitten kitchen
2 cup whole wheat flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
6 tablespoons cold unsalted butter
1/2 cup fresh raspberries
1 cup yogurt
2/3 cup heavy cream
Step 1: Preheat the oven to 425 degrees. Grease a large baking sheet or line with parchment paper.
Step 2: In a large bowl add the flour, sugar, baking powder, and salt. Add cut-up cold butter. By hand or with a pastry blender cut up the butter until they form small crumbles. If you want the raspberry to be evenly throughout the scones, add the raspberries to the flour-butter mixture to break up the raspberries.
Step 3: Add the yogurt and slowly add the heavy cream stir them to form a dough with a flexible spatula. Add the heavy cream until you can form a dough ball for the scones. Using your hands, knead the dough at the bottom of the bowl. I add the raspberries at this point and let the juices break up into the dough.
Step 4: Transfer the dough to a working floured surface and shape it into a flat circle. With a knife, divide the dough into 8 even triangles. You can also make square and different size scones at this step. Transfer the scones to the prepared baking sheet. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack.
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