Raspberry Scones
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Raspberry Scones
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Healthy Raspberry Scones made with oatmeal, whole wheat pastry flour, Greek yogurt, and ginger are the perfect summer breakfast on the go.
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Ingredients
- ½ cup buttermilk, cold
- ¼ cup non-fat plain Greek yogurt, cold
- 1 large egg, cold
- 1 cup all purpose flour
- ⅔ cup whole wheat pastry flour
- 1 ⅓ cup old fashioned rolled oats
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 6 tablespoons unsalted butter (very cold and cut into small pieces)
- ¾ cup fresh raspberries 4 ounces
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Instructions
- Place a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper or a Silpat mat
- In a small bowl, whisk together the buttermilk, yogurt, and egg. Set aside.
- In the bowl of a food processor or a large bowl, combine the all purpose flour, whole wheat pastry flour, oats, sugar, baking powder, baking soda, salt, ginger, and nutmeg.
- Working quickly so that the butter stays cold, incorporate the butter pieces into the flour mixture, either by pulsing a few times (if using a food processor) or by hand with a pastry blender or fork, until the butter is the size of small peas. (You should still be able to see the pieces of butter and they they may not be uniform in size.) If using a food processor, transfer the mixture to a large mixing bowl.
- Pour the buttermilk mixture over the flour mixture and stir with a fork just until the dough comes together (the dough will be sticky and wet.) With a spatula, gently fold the berries into the dough until barely distributed (about 8 turns of the spatula), being careful not to break the berries apart.
- Turn the dough out onto a lightly floured work surface. With floured hands, gently pat the dough into a 1 and 1/2 inch thick circle. Flour a 2-inch biscuit cutter and cut out the scones, or use an ice cream scoop to portion scones with about 1/4 cup batter in each. Arrange on the prepared baking sheet and bake for 20 minutes, until the tops are golden and firm. Transfer to a baking sheet to cool for 10 minutes, then serve warm.
Notes
- To Store. Store in an airtight container at room temperature for up to 2 days.
- To Freeze. Keep tightly wrapped in plastic and foil for up to 1 month.
- Fresh raspberries are best in this recipe because they hold their color. Frozen, thawed raspberries will taste good too, but they are more likely to stain your scones blue.
- To keep the butter as cold as possible, I actually toss mine in the freezer a few hours before I bake the scones. It makes a huge difference in their final texture.
Nutrition Information
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Serving
1(of 12)
Calories
208kcal
(10%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
30mg
(10%)
Potassium
231mg
(7%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
215IU
(4%)
Vitamin C
2mg
(2%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12scones
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 208kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Potassium | 231mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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