The Most Important Meal of the Day

I am a huge fan of breakfast; it is definitely my favorite meal of the day. I try to stick to a healthy breakfast of egg whites and fruit during the week and indulge on the weekends. By Saturday morning I am usually eager for a sky high stack of pancakes or a hearty omelet. Scones have always been another breakfast favorite. They always remind me of weekend mornings with my dad when we would walk to get muffins and cranberry-orange scones from our nearby coffee shop. These raspberry scones are perfect, not to dense and just sweet enough!

Ingredients:

·         2 1/2 cups all-purpose flour, plus more for work surface

·         1/4 cup plus 1 tablespoon sugar

·         1 tablespoon baking powder

·         3/4 teaspoon coarse salt

·         1/2 cup (1 stick) cold unsalted butter, cut into small pieces

·         3/4 cup buttermilk

·         1 large egg yolk

·         1 1/2 cups frozen raspberries (6 ounces)

Preparation:

1.      Preheat oven to 400.

2.      Cut butter into pieces and place in the freezer for 10 minutes. When making scones and pie crusts, the colder the butter the better.

3.      In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.

Pulse butter and dry ingredients



Slowly add buttermilk

 

4.      Transfer dough to a lightly floured work surface and sprinkle raspberries on top. The frozen raspberries work better as they don't get mushy when you work them into the dough. Knead three times to fold in raspberries (there may be loose pieces of dough and a stray berry or two). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.

5.      Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.

Push raspberries into dough

   

         

                Cut into small squares

 

         

                Place in the oven and bake!