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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.

This entry was posted on Saturday, May 16th, 2009 at 10:06 am and is filed under Bread, Breakfast, Mother's Day, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.