Scones are delicious and so easy to make. This recipe from our Farm Stand Executive Chef, Sarah LaCasse, makes a starter mix that’s enough for 2 batches; enjoy one right away and save one for later (if you can).
These scones balance a light, tender crumb with the delicious sweet-tartness of fresh raspberries — while it’s a great recipe to feature the berries at their height during the summer, it’s also delicious with frozen berries any time of year.
Scone mix:
3 cups unbleached all-purpose flour
1 cup sugar
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda
1 tablespoon baking powder
2 cups rolled oats, pulsed in a food processor to a coarse meal
2-1/2 sticks (10 ounces) unsalted butter, cold, cut into small pieces
For 1 batch, 6 large scones:
3-1/2 cups scone mix
Generous 1/2 cup buttermilk
3/4 to 1 cup fresh or frozen organic raspberries
Coarse sugar or cinnamon-sugar as topping, optional
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the flour, sugar, salt, baking soda, baking powder, and oats, and stir until mixed thoroughly. Add the butter and incorporate using your fingertips, a pastry blender, a food processor, or a stand mixer until the mixture resembles rough meal and the pieces of butter are pea-size.
This recipe makes 7 cups of mix, enough for 2 batches of scones. If you’re not making both batches at once, measure out 3-1/2 cups of mix and seal it in an airtight container for future use; it keeps well in the freezer if you’re not going to use it within the week.
In the mixing bowl, add the buttermilk and the fruit to the remaining 3-1/2 cups of scone mix. Stir gently with a rubber spatula just until it begins to form a crumbly dough. You may need to use your hands at this stage to avoid overworking the dough; its crumbly texture is what keeps the scones light and fluffy when baked.
Turn the dough out onto a lightly floured work surface. With your hands, form a round, flat disk about 1 inch thick. Cut the disk in half, and then each half into thirds to form 6 large triangles (or cut it into 8 medium or 12 small scones, as you wish). Sprinkle the scones with sugar, if desired. Transfer to a baking sheet lined with parchment or a Silpat and bake for about 20 minutes, until the scones are golden brown. Serve warm.
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