Raspberry Scones
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
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the buttermilk, yogurt, and egg. Set aside.
- In a large bowl, combine the all purpose flour, whole wheat pastry flour, oats, sugar, baking powder, baking soda, salt, ginger, and nutmeg.
- Cut the cold butter into the flour mixture until it resembles small peas.
- Pour the buttermilk mixture over the flour mixture and stir until a sticky dough forms. Gently fold in the raspberries.
- Turn the dough onto a floured surface and shape it into a disc. Cut into twelve equal pieces.
- Transfer the pieces to the baking sheet and bake for about 20 minutes until golden and firm.
- Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12 scones
Calories
208
Total fat
7g
Total carbohydrates
31g
Total protein
5g
Sodium
20mg
Cholesterol
30mg
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