Raspberry Buttermilk Whole Wheat Scones


I am not a scone person — they are usually dry, solid, and crumbly, with so much baking powder that they squeak in your teeth!  These are different.  Based on a recipe from one of my favorite bakeries in the whole world, the Beach Pea Bakery in Kittery, Maine, they are light, moist, buttery, and just barely sweet. 

3 1/4 cups whole wheat pastry flour

3/4 cup all-purpose flour

5/8 cup sugar

1 1/4 tbsp baking powder

2 1/2 tsp salt

6 1/2 tbsp cold butter

1 cup raspberries

zest of 1/2 lemon

2 cups low fat buttermilk

Additional sugar or turbinado or demerara sugar for dusting.

Combine dry ingredients in a stand mixer.  Mix at the lowest speed until combined.

Cut butter into small cubes (I quarter the stick, then chop into 1/4 inch slices.)  Add butter to mixer at low speed, and mix for 3-4 minutes. Remove bowl from mixer, and add lemon zest and raspberries. Then add buttermilk and stir until just combined — do not overmix.

Preheat oven to 400°.  Grease 2 cookie sheets with paper left over from butter.  Spoon 1/2 cup mounds onto cookie sheets, evenly spaced at least 2 inches apart. Sprinkle tops of scones with sugar.

Bake about 20 minutes, until nicely browned and springy to the touch (don’t push too hard!)

Makes 16 medium sized scones.

4 Responses to “Raspberry Buttermilk Whole Wheat Scones”

  1. Nancy Says:

    I feel the same way about most scones! This looks like an easy recipe… is there a significant difference if you use white pastry flour?

  2. bettyrocker Says:

    Nope! The original recipe uses white pastry flour.

  3. Maryjo Says:

    How do I go about mixing in the butter if I don’t have a standing mixer?

  4. Shannon Pengra Says:

    I came to this site by searching Google. I must say that this looks enticing. Thanks for taking your time posting this recipe!

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