20 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
halloween baking
thanksgiving baking
apple recipes
pumpkin recipes
cranberry recipes
ice cream recipes
strawberry recipes
healthy baking
lemon recipes
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
trifle recipes
blueberry recipes
valentine's baking
easter baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Raspberry Scones Recipe & Video

Printer Friendly Page

I like to experiment with different flavor combinations when making scones and this time I decided to combine dark chocolate with fresh raspberries to make these Raspberry Scones. To me, the tangy sweet flavor of raspberries seems to welcome the intensity of the dark chocolate. You can use either fresh or frozen raspberries, but I think fresh raspberries are optimal as they do not break down as much when mixing the dough. However, because fresh raspberries are not in season for that long, and also tend to be quite expensive, a good alternative is frozen. Just be sure not to defrost the berries before adding them to the dough, and handle the dough as little as possible. And keep in mind when using frozen berries you may need to add a few extra minutes to the baking time.

What makes scones so fun to make is that by varying a few ingredients you can produce a scone with a very different taste and texture. For example, while some of the other scone recipes on the site contain cream or milk, this recipe uses buttermilk. This gives the scones a wonderful flavor and produces a bread like scone. If you are not familiar with buttermilk it has a thick and creamy texture with a rich and tangy buttery flavor that makes baked goods tender. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make a good substitute for commerical buttermilk by adding 3/4 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 3/4 cup (180 ml/grams) of whole or reduced fat milk. Let stand at room temperature for about 10 minutes before using. Another option is to use buttermilk powder which can be found in some grocery stores or in specialty food stores. 
Related Recipes You May Like

Cinnamon Roll Scones

Scones, Cream

Scones, Chocolate Chip

Blueberry Streusel Scones

Scones Topped With Preserves

Cranberry Scone

Raspberry Scones: Preheat your oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Stir in the chocolate chunks (chips) and raspberries. In a small measuring cup whisk together the buttermilk with the vanilla extract. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round. Cut the dough into eight triangles. Place the scones on the baking sheet. Brush the tops of the scones with a little cream and sprinkle with granulated white sugar.

Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted into the middle of a scone comes out clean. Remove from oven and place on a wire rack.

Makes 8 scones.

View comments on this recipe on YouTube

Raspberry Scones Recipe:

2 cups (260 grams) all purpose flour

1/3 cup (65 grams) granulated white sugar

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) salt

6 tablespoons (85 grams) cold unsalted butter, cut into small chunks

1/3 cup (80 ml/grams) bittersweet or semi sweet chocolate chips

3/4 cup (180 ml) fresh or frozen raspberries

2/3 - 3/4 cup (160 - 180 ml/grams) buttermilk

1 teaspoon (4 grams) pure vanilla extract

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC