When you have a kitchen full of fresh berries, the options for using them are almost endless. You can eat them plain, bake them into cakes or turn them into tarts. I find that it is hard to pick a favorite, but I know that I can always fall back onto a batch of freshly baked scones when I can’t make up my mind. These Fresh Raspberry Scones are easy to make and really let the berries shine. They’re easy to make and a perfect addition to a spring of summer brunch.
I used fresh raspberries for these scones, though frozen raspberries can be used. If you are using fresh raspberries, take care to fold them into the dough very carefully because they crush easily. I always fold them in by hand to get a good distribution without simply squishing the berries. If you’re using frozen berries, you can simply stir them in with a spoon or a spatula. You may get a few pink streaks in the batter if using frozen berries, but they’ll generally stay together quite well. The scones are buttery and the sweet raspberries really pop. I dust the tops of the scones with sugar before baking to give them a crunchy, sweet finish.
This recipe makes a relatively small batch of scones. If you are serving a larger crowd, you may want to double this recipe. The scones keep well for a day or so after baking, but should not be store in a completely airtight container, as the berries will soften too much and make the scones soggy after a while. To store these, leave them loosely covered and, if desired, reheat in a 350F oven for 5 minutes or so before serving.
Fresh Raspberry Scones
1 1/4 cups all purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1/3 cup butter, chilled
4-5 tbsp milk
1 tsp vanilla extract
generous 1/2 cup fresh raspberries
coarse sugar, for topping.
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt and sugar. Cut butter into several chunks and rub in to flour mixture using your fingertips or using a pastry blender. Rub in until no pieces larger than a big pea remain.
In a small measuring cup, combine milk and vanilla. Pour milk mixture in to flour mixture and stir with a fork until a shaggy dough comes together. Add in raspberries and gently knead berries in by hand to distribute them evenly without crushing them. Turn dough out onto a well-floured suface and shape into a disc. Cut dough into 5 wedges. Sprinkle generously with coarse sugar.
Bake for 18-20 minutes, until scones are golden brown and set.
Allow scones to cool on a wire rack before serving.