These Raspberry Orange Scones are lightly sweet, fruity and delicious. They make a perfect wholesome breakfast, snack or dessert.
I am sure you know by now that I am a little in love with scones. The moment I figured out that I could get these little delicacies in the oven in under 10 minutes, they became a staple at our house. The taste of raspberries and oranges are so good together. Fruity and fresh tasting, lightly sweet, these Raspberry Orange Scones are my new favorite.
I usually just grate the frozen butter in on a box grater because it is easy and makes for a super easy cleanup. But you can also toss all the ingredients except the raspberries into a food processor and pulse just until it all comes together. Then just fold in the raspberries at the end. You don’t want to pulse those in the food processor or you will have a lovely pink colored scone. (Now that I say that, my daughters may love that. Put that on the list to try later!)
We eat a lot of these Raspberry Orange Scones when berries are in season, but they would also be just fine with frozen raspberries. You don’t even need to thaw them, the oven will do that on your behalf. I try to not lecture people about organic food – though I am always happy to answers questions and talk about it. I know it is not always in everyone’s budget and everyone doesn’t live in a place with a robust, year round farmers market like we do. But I always opt for organic when I use zest in baking since you are using the part of the fruit that has come in direct contact with any pesticides, other chemicals, wax, etc. What you choose is completely your decision, just give it a thought before you put things in your grocery cart.
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- 2 cups white whole wheat flour
- cup ⅓100% pure maple syrup
- 1 tsp baking powder
- tsp ¼baking soda
- tsp ½salt
- 8 tbsp unsalted butter frozen
- cup ½Greek Yogurt Plain
- 1 large egg
- 1 tbsp pure vanilla extract
- 1 orange for zesting
- 1 cup raspberries fresh or frozen
Heat oven to 400 degrees and move rack to the upper middle position.
In a mixing bowl, mix flour, baking powder, baking soda and salt. Then grate the frozen butter into the flour mixture on the large holes of a box grater. Work the butter into the flour until it becomes like coarse meal. You can also do this step in the food processor. (But that means you have to wash your food processor and who needs that!?)
In a second bowl, whisk Greek yogurt, ⅓ cup maple syrup, egg, vanilla, and the zest from an orange until the mixture is uniform and smooth.
Using a fork, stir the Greek yogurt mixture into flour mixture until large dough clumps form and there is no loose flour in the bowl. Add the cup of raspberries and fold the berries gently into the dough until they are evenly distributed. Then use your hands to press the dough into a ball. (There may not seem to be enough moisture at first, but as you work the dough it will come together.)
Turn out the dough onto a lightly floured surface or parchment paper and pat it into an 8-inch circle about ¾-inch thick. Use a sharp knife to cut into 8 triangles. Place the triangles on a cookie sheet lined with parchment paper about an inch apart. Bake until golden, about 16 to 18 minutes.