1/2 cup cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1 1/2 cup fresh raspberries
Instructions
Preheat oven to 400 degrees. In a food processor,
pulse together flour, 1/4 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 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.
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. (Store in an airtight container, up to
1 day.)
Originally Submitted
3/4/2011
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