Mar 31

Easter Brunch: Raspberry Scones

Raspberry Scones

Brunch is one of my favorite meals and I wish every celebration could be a brunch. I love the sweet breakfast foods mixed with the savory lunch foods along with juices, coffee and, maybe, a little mimosa. Easter is one of those perfect brunch holidays. The beautiful spring weather, the pretty Easter outfits, the fun egg hunts, it’s definitely a daytime celebration. Scones are such a great brunch food because they are quick and pretty easy to make. These raspberry scones are so delicious, they will be the star of the Easter brunch.

Raspberry Scones

For this recipe, you need your basic scone ingredients (flour, sugar, salt, cold butter, an egg and some buttermilk) with the addition of lovely, fresh raspberries.

raspberries

Like I said, these raspberry scones are pretty simple to make, but be forewarned, it does get a teeny bit messy folding in the raspberries. A little mess is oh-so worth it though for this yummy scone!

raspberry scones

Raspberry Scones

Ingredients

  • 2 1/2 cups all purpose flour
  • 1/4 cup granulated sugar (plus more for sprinkling)
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 stick unsalted butter (cold), cut up into small pieces
  • 3/4 cup buttermilk
  • 1 egg
  • 1 cup fresh raspberries

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine flour, sugar, baking powder and salt into a large mixing bowl. Stir together.
  3. Add in pieces of cold butter and mix with a stand mixer on medium speed. You will see pea-sized balls form.
  4. Turn off mixer and add in buttermilk and egg. Mix again on medium speed just until dough forms.
  5. Lightly flour a work surface and roll out your dough. (It will be flakey and crumbly)
  6. Pile the raspberries on top of the dough and knead in to incorporate. (This is the messy part!)
  7. Shape dough into a square and cut out small triangles.
  8. Place each triangle on a cookie sheet lined with parchment paper about 2 inches apart. Sprinkle on sugar.
  9. Bake for 15 minutes, just until they are golden. Let the scones cool on a baking rack and serve.
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This recipe will make about 20 raspberry scones (depending how big you cut yours) and they are extra delicious when served warm. They are fast enough to whip up a batch in the morning but you could always make them the night before and store in an air tight container. Enjoy!

Do you like scones for a brunch? Are you a brunch fan?


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