Recipe: Raspberry Scones
Post by Olivia Blodgett, Registered Dietitian
I’m obsessed with all things summer but I recently said to my husband that there are really two things I look forward to most: jumping into cold rivers and eating juicy, fresh berries. I can’t get enough berries and I’m pretty sure I’ve said so on this blog every summer since I started posting in 2012. I’m a serious picker and try to get enough to last me until the following spring. I mostly eat them fresh or frozen but I usually experiment with one or two recipes as well. I love this scone recipe that I adapted from loveandlemons.com. It’s super easy and highly adaptable. It’s been on weekly repeat in my household for a month now! Enjoy!
Raspberry Scones
Ingredients
2 cups whole grain flour (I used 1 cup oat flour and 1 cup spelt flour and loved the combo but you can use all oat flour if GF)
½ cup coconut flour
3 tablespoons cane sugar
1 tablespoon baking powder
1 teaspoon sea salt
¼ cup + 2 tablespoons chilled butter (or coconut oil if vegan)
1 cup cold milk of choice
⅔ cup raspberries
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, stir together the flours, sugar, baking powder, and salt. Cut in the chilled butter or coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs. You can also use a food processor for this step, if you prefer. Add the cold milk and stir to incorporate.
- Turn the dough out onto a floured surface and knead gently several times, incorporating more flour if needed. Separate the dough into two halves. Working with one half at a time, pat the dough down and place ⅓ cup of the raspberries on one side of the dough. Fold the other side of the dough over the raspberries and press gently so that some raspberries show through. Shape the dough into a 1” thick round and slice into 6 triangles. Transfer the scones to the baking sheet. Repeat with the second half of dough.
- Bake for 12 to 15 minutes or until golden brown. Remove the scones from the oven and cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.