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.