In these delightful scones, the buttermilk adds a rich moistness to the texture while the raspberry balances out the sweetness of the white chocolate.
- 1 1/2 cups all-purpose flour
- 1/2 cup amaranth flour
- 2 tablespoons brown sugar
- 1 tablespoons baking powder
- 1 teaspoon coarse sea salt
- 1/2 teaspoon baking soda
- 6 tablespoons (3/4 stick) cold, unsalted butter, cut into small pieces
- 3/4 buttermilk
- 1 cup fresh or frozen raspberries
- 1/4 cup white chocolate chips
- Line a baking sheet with parchment paper, set aside.
- In a large bowl, whisk together the flours, sugar, baking powder, salt, baking soda.
- Work the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs. Add 1/2 cup of buttermilk and fold with your hands until the buttermilk has been absorbed.
- Continue adding the buttermilk, 1 tablespoon at a time just until the dough comes together.
- Add the raspberries and chocolate chips and gently fold them in.
- Turn out the dough onto a lightly floured surface. Divide the dough into 2 balls and pat each ball into a 7-inch disk, 3/4 to 1 inch thick.
- Using a bench scraper or a sharp knife, cut each disk into 4 equal wedges.
- Place the wedges on the prepared baking sheet and chill for 1 hour.
- Set the oven rack in the middle position. Preheat the oven to 400° F.
- Bake, rotating the baking sheet two-thirds of the way through until the scones are puffed and golden brown and the bottoms are lightly browned about 16 to 20 minutes.
- Cool on the baking sheet on a wire rack for 10 minutes. Then, using a spatula, transfer to a wire rack to cool.
If you’re not using amaranth flour you can substitute it with same amount all-purpose flour.
They are best served right out of the oven. You can also freeze them (for up to 1 month) before baking them so you can have fresh-baked scones to serve.