Best 3 Whole Wheat Raspberry Scones Recipes

FAST RASPBERRY SCONES

Steps:

• Preheat oven to 400 degrees. 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.
• Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). 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 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
• 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.

WHOLE-WHEAT SCONES

Steps:

• 1. Preheat the oven to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
• 2. Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
• 3. Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
• 4. Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet. Bake the scones until the tops are golden brown, about 30 minutes. Serve warm, with jam and a pot of hot tea if you like.

WHOLE WHEAT RASPBERRY RICOTTA SCONES

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine flour, baking powder, sugar and salt. Mix in butter (either with a pastry blender or by hand and if adding by hand, cut into pieces), until the butter pieces are the size of small peas. Then roughly chop raspberries and fold into batter.
• In a separate bowl, combine heavy cream and ricotta, then stir ricotta mixture into flour mixture until blended. Shape into a large ball in the center of the bowl and then very gently transfer to a heavy floured surface. Flour the top of the dough and shape into a large rectangle, about 7" long and about 1" high. Cut into 9 even squares and place onto baking sheet.
• Bake for about 15-18 minutes, or until edges are slightly crisped and golden brown. Transfer to a cooling rack after a few minutes and allow to settle a little more before eating.