FAST FOOD MAKEOVER RECIPES
FAST RASPBERRY SCONES RECIPE | MARTHA STEWART
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Provided by Martha Stewart
Categories Bread Recipes
Total Time 30 minutes
Prep Time 15 minutes
Yield Makes 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 241 g, CholesterolContent 6 g, FatContent 10 g, FiberContent 2 g, ProteinContent 4 g
MEAL-FOR-ONE RECIPES | BBC GOOD FOOD
Solo suppers don't have to mean beans on toast- treat yourself with an extra-special recipe.
Provided by Good Food team
Number Of Ingredients 1
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