Whole Wheat Raspberry Drop Scones

October 27, 2014

These Whole Wheat Raspberry Drop Scones, with ribbons of red berries throughout, are sweet (but not too sweet!) summer joy. They are moist on the inside, with a thin crackly raw sugar outer crust. So worth the wait.

1 c. whole wheat flour
1 c. all-purpose flour
1 T. baking powder
1/2 tsp. salt
1/4 c. sugar
4 T. cold, unsalted butter, cut into 1/2'' pieces
3/4 c. fresh raspberries
1/2 c. buttermilk
1 large egg, lightly beaten
1 egg white
2 T. raw sugar

Preheat oven to 425°. Line a baking sheet with parchment paper and set aside. In a bowl, stir together flours, baking powder, salt, and sugar. With a rigid pastry blender, cut in butter until mixture...
See the full directions on my site

Nutritions

Calories
378

Sodium
269mg
11% DV

Fat
13g
21% DV

Protein
11g
22% DV

Carbs
52g
17% DV

Fiber
6g
26% DV