BLACK RASPBERRY SCONES RECIPES

Steps:

• Make the dough: Preheat oven to 400 degrees F. Place the flours, baking powder, and salt in the bowl of a food processor fitted with a metal blade and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and zest and pulse until the dough is just combined. Shape the scones: Line a baking sheet with parchment paper and set aside. Place an 18-inch sheet of parchment paper on a work surface and sprinkle it lightly with flour. Transfer the dough to the paper and, with floured hands, gently press the dough into a 12- by 12-inch square; the dough should be about 3/4 inch thick. Cut out two 6-inch circles, reshape the remaining dough into a 3/4-inch-thick square, and cut out one more 6-inch circle. Gather the remaining scraps and form into one final 6-inch circle. Place 1/4 cup of jam on two of the circles. Top each with the remaining dough rounds and pinch the sides shut. Using a knife, score the top of each scone with a large cross marking 4 quadrants. Sprinkle the tops with sugar. Transfer scones to the prepared pan and bake until golden -- 35 to 40 minutes. Transfer to a wire rack to cool. Split or cut on the scores. Serve warm or at room temperature.

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.