My favorite berry takes on a whole new meaning in this delicious and moist scone recipe. They are quick and easy to create, the best reward is obviously getting to eat them! My method in creating these is similar to a drop biscuit technique, you will love how little fuss they require.
2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1 1/2 cups fresh raspberries (6 ounces)
Preheat oven to 400º. Sift together flour, cup sugar, baking powder, and salt. Using a pastry cutter, add butter and cut until pea-size pieces form.
In a small bowl, whisk together buttermilk and egg yolk. Slowly add buttermilk mixture to the flour mixture, stirring with a wooden spoon till just combined.
Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead three times to fold in raspberries (there may be loose pieces of dough and a stray berry or two). Using a 2oz ice cream scoop, scoop the dough onto parchment lined baking sheets, leaving a 1 inch space between each scoop. It is ok if they don't look "pretty" they will bake into perfect rounds.
Bake for 15 minutes, remove from oven and place on a cooling rack.
