Raspberry Scone Recipe

Here are three raspberry scone recipe variations. Surprisingly the first variation uses no shortening or butter. It uses yogurt instead! The other two use shortening and not butter.

The flavor of butter could possibly overwhelm the raspberry taste.

Raspberry Scone Recipe

1 1/2 cups All-purpose flour - unbleached
1 cup Rolled oats -- quick-cooking
2 tablespoons Granulated sugar
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 Egg white
3/4 cup nonfat lemon yogurt - plus vanilla
2 tablespoons Nonfat lemon yogurt -- or vanilla
1/2 cup Raspberries - chopped or frozen
Skim milk or 1 beaten egg white

Preheat oven to 375 degrees. Coat a baking sheet with nonstick cooking spray.

Combine the flour, oats, sugar, baking powder and baking soda and stir to mix well. Stir in the egg white and just enough of the yogurt to form a stiff dough. Gently stir in the raspberries.

Form the dough into a ball and turn onto a lightly floured surface. With floured hands, pat the dough into a 7-inch circle. Place the dough on the baking sheet and use a floured knife to cut it into 12 wedges. Pull the wedges out slightly to leave a 1/2-inch space between them. Brush the tops lightly with skim milk or beaten egg white.

Bake for 20 minutes, or until lightly browned.

Raspberry Scone Recipe

1 cup fresh or frozen raspberries
1 3/4 cup all-purpose flour
3 teaspoons baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
1/3 cup shortening
2 large eggs
1/3 cup milk or half-and-half
Cinnamon-sugar mixture

Preheat oven to 350 degrees F.

In a large bowl, sift together the flour, baking powder, sugar and salt. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Gently stir in the raspberries, taking care to keep them as whole as possible.

Whisk eggs with milk or half-and-half. Lightly stir into the flour mixture.

Turn dough out onto a floured board, handling as little as possible. Shape the dough into two (6-inch diameter x 3/4-inch thick) rounds. Score each circle into wedges with a sharp knife. Brush with a bit of milk, then sprinkle with sugar-cinnamon. Bake for 15 to 20 minutes or until lightly browned. Test with a wooden pick after 15 minutes of baking.

Raspberry Scone Recipe

1 cup fresh or frozen raspberries
1-3/4 cups flour
3 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/3 cup solid shortening (Crisco)
2 large eggs whisked with 1/3 cup milk or cream
Demerara sugar mixed with 1 teaspoon cinnamon for topping

Heat oven to 350 degrees.

Sift together flour, baking powder, sugar, and salt in a large bowl. Cut in shortening until mix resembles coarse meal. Gently stir in the raspberries, trying not to squish them. Lightly stir in egg mixture.

Turn out the dough onto a floury board. Handling as little as possible, shape the dough into two rounds on a cookie sheet (each approximately 6 inches in diameter, 3/4 inch deep). With a sharp knife, score each scone into 6 wedges. Brush with a little milk, then sprinkle with the sugar and cinnamon mix.

Bake 15 to 20 minutes until risen and brown. Test for doneness with a toothpick at 15 minutes.

When you've baked up your raspberry scone recipe serve the scones in a napkin-lined basket with raspberry fruit spread and butter curls.

You Might Need:

• Nordic Ware Cast Aluminum Mini-Scone Pan