These scones are easy. These scones are flaky and buttery. These scones are studded with fresh raspberries. I think that should get you up out of your seat and high-tailing it to the nearest market for fresh berries.
As with any scone, these make an excellent breakfast pastry, or a nice accompaniment to an afternoon cup of tea. Or you could just have them for dessert. Or lunch. Or a midnight snack. No one has to know.
And a note: any time you see buttermilk in a recipe and don't feel like buying it, you can substitute the same amount of milk, and add a squirt of lemon juice or a teaspoon of vinegar, let it sit for about five minutes, and then use it.
adapted from Everyday Food
2 1/2 cups whole wheat pastry flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
3/4 cup buttermilk
1 large egg yolk
6 oz. fresh raspberries, washed and gently dried
1. Preheat oven to 400. Line a baking sheet with parchment.
2. In a food processor, pulse the flour, 1/4 cup sugar, baking powder, and salt to combine. Add butter and pulse until pea-size pieces form.
3. In a small bowl, whisk together buttermilk and egg yolk. Slowly stream in through the feed tube of the food processor and pulse until the dough just comes together. Turn the dough out onto a lightly floured work surface.
4. Form the dough into a cohesive piece and flatten into a 1 inch thick square. Sprinkle the raspberries over the top. Knead gently, just a few times, to get the raspberries into the dough. Warning: it will be squishy and messy, and that is okay.
5. Cut the dough into relatively even pieces - you should easily get 16 fairly small scones. Place on the prepared baking sheet 2 inches apart and bake for 15-18 minutes, rotating the baking sheet halfway through, until golden brown. Let cool a few minutes.