Fast Raspberry Scones - Everyday Food with Sarah Carey

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Add 2.5 cups of all-purpose flour to a food processor.

Add 1/4 cup of sugar, 1 tablespoon of baking powder, and 3/4 teaspoon of kosher salt to the food processor and combine.

Add 1 stick of cold unsalted butter cut into cubes to the mixture and pulse until it resembles coarse crumbs with some key-sized pieces left.

In a separate bowl, whisk together 3/4 cup of buttermilk and 1 egg yolk.

Pour the wet ingredients into the food processor and pulse to combine and moisten the flour.

Transfer the crumbly mixture to a lightly floured surface and press it into a rectangle about 1 inch high.

Place 6 ounces of fresh raspberries on top of the dough and fold them in, kneading once or twice to embed them into the dough.

Cut the dough into six mounds and transfer them to a parchment-lined baking sheet, spacing them about 2 inches apart.

Sprinkle about 1 tablespoon of sugar over the scones before baking.

Bake in a preheated oven at 400°F for 15 to 18 minutes, rotating halfway through, until golden brown and cooked through.

Let the scones cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens