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4.5 from 33 votes

Whole Wheat Raspberry Drop Scones

Moist in the inside with a thin, crackly raw sugar crust, these Whole Wheat Raspberry Drop Scones are a sweet (but not too sweet) summer joy! Enjoy as an easy grab-and-go breakfast or dessert all summer long.

Prep Time
25 mins
Cook Time
25 mins
Total Time
38 mins
Servings: 9 scones
Calories: 194 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¼ cup sugar
  • 4 tablespoon cold unsalted butter, cut into 1/2'' pieces
  • ¾ cup fresh raspberries
  • ½ cup buttermilk
  • 1 large egg lightly beaten
  • 1 egg white
  • 2 tablespoon raw sugar

Instructions

    Cup of Yum
  1. Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, stir together flours, baking powder, salt, and sugar.
  3. With a rigid pastry cutter, cut in butter until mixture resembles a coarse meal with larger pea size pieces. Add raspberries and fold gently to coat. Make a well in the center and then add buttermilk and egg. Stir just until combined, taking care to not over mix. The dough will be very soft.
  4. Put a bit of flour in a bowl and coat your hands. Gently knead the dough 2 or 3 times, right in the bowl, coating your hands with additional flour as needed. The dough will be very loose. Using a large scoop, transfer scones to prepared pan, dividing into 9 equal portions in big rounded scoops. It works best to slightly compress the dough into the scoop using the side of the bowl, so the dough is compact.
  5. Brush tops of dough with egg white and sprinkle generously with raw sugar. Bake until scones are golden brown, about 13 minutes. Let cool on pan for 5 minutes and then remove to a wire rack. Serve slightly warm or at room temperature.

Notes

  • These are definitely best eaten the same day. But a great trick for eating them the next day? Simply preheat a baking stone in a 300° F oven and then set already baked scones onto the stone for 3 to 5 minutes. The scones will be almost like fresh baked!
  • from a farmgirl’s dabbles

Nutrition Information

Serving 1 Calories 194kcal (10%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Cholesterol 35mg (12%) Sodium 334mg (14%) Fiber 3g (12%) Sugar 9g (18%)

Nutrition Facts

Serving: 9scones

Amount Per Serving

Calories 194

% Daily Value*

Serving 1
Calories 194kcal 10%
Carbohydrates 31g 10%
Protein 5g 10%
Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Cholesterol 35mg 12%
Sodium 334mg 14%
Fiber 3g 12%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.