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–+ servings
strawberry raspberry scones on a baking sheet.

Strawberry and Raspberry Scones

5 | 2 reviews
These roasted strawberry and raspberry scones are jammy, tender, and flaky, with a pop of pink citrus sugar that makes them perfect for Valentine’s Day, Easter, Mother's Day or any excuse you have to bake something pink!
Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 5 minutes
Total Time 1 hour
Servings: 8

Equipment

Ingredients

For the scones:
  • 1/2 (90g) cup strawberries, about 5 medium, quartered
  • 1/2 (80g) cup raspberries
  • 3 (420g) cups all-purpose flour
  • 1/4 (70g) cup and 1 tablespoon granulated sugar
  • 1 scant tablespoon Diamond Crystal kosher salt
  • 1 scant tablespoon baking powder
  • 1 (226g) cup salted butter, cold
  • 1 1/4 (275g) cup buttermilk, chilled, plus extra for brushing
For the pink citrus sugar:
  • 3 tablespoons turbinado sugar
  • 2 teaspoons lemon zest
  • 1/8 teaspoon beet powder

Instructions 

  1. Position a rack to the center of the oven and preheat to 375°F convection (or 400°F standard).
  2. Wash and add 1/2 cup strawberries and 1/2 cup raspberries to a sheet pan. Bake for 25-30 minutes, or until they are jammy and reduced in moisture by half.
  3. In a large bowl, whisk together the 420 grams flour, 70 grams sugar, and 1 scant tablespoon of salt and baking powder.
  4. Use the larger holes of a box grater to grate in 1 cup butter into big shreds.
  5. Working quickly, toss the butter in with the flour to get every piece coated. Use your fingers to press the butter into flattened, pea-sized pieces.
  6. Drizzle in 275 grams of buttermilk. Gently mix it into the dough with your hands. A shaggy dough will quickly form. It will feel flaky, but that’s a good thing.
  7. Even if it’s not perfectly mixed, move it to a work surface. From here, shape it into a large disc, collecting any shaggy bits. Cut this in half and layer the halves on top of each other. Push down, dust with flour, and rotate 90°. Pat it down into a rectangle, cut in half, and repeat. Add flour as needed to “seal” up any butter pockets.
  8. Pat the dough down into a 2-inch high rectangle, then take the roasted berries and layer them on top. Cut the dough in half and layer the pieces on top of each other. Press down (it will be messy!) then rotate and cut the dough down the center again.
  9. This time flip the dough on top so that the dough is on the outside, and all berry layers are now inside the dough. Dust liberally with flour and press this into a 1 1/2 inch tall disc. Place this on a parchment-lined baking sheet and move it to the fridge to chill for 5-10 minutes.
  10. While the dough is chilling, mix together the turbinado sugar, lemon zest and beet powder. Scrunch this with your fingers to make a pink sugar, set aside.
  11. Cut the dough into 8 triangle scones. Spread them out on the baking sheet (they will puff up a lot so give them some room!).
  12. Brush with more buttermilk and sprinkle each with pink sugar.
  13. Bake at 375°F convection (or 400°F standard) for 25-30 minutes or until deeply golden on top. Eat warm!

Notes

These scones can be prepped ahead of time! Shape the dough into a disc, wrap and seal with cling wrap and then refrigerate for up to 24 hours. When you're ready, cut and bake as instructed above! 
Serving: 1 sconeCalories: 241kcalCarbohydrates: 50gProtein: 6gFat: 1g