I, like many college-aged women, have not purchased a bottle of dairy milk in my entire adult life. My cups of coffee are topped off solely with almond milk, oat milk, or on the rare occasion, soy milk.
But, I have one exception to this rule: my raspberry scones. The only time I have purposefully bought a bottle of whole milk in the better part of a decade is to make this recipe. After making these scones, I’m left with about half of a bottle of whole milk that will sit in my fridge until I rediscover it after a month or so and decide it’s finally time to throw it away.
Nevertheless, these scones make breaking my non-dairy streak so worth it.
Raspberry Swirl Scones
3 cups flour
⅓ cup sugar
1 tablespoon baking powder
1 pinch of salt
12 tablespoons cold, unsalted butter cut into cubes (about 1½ sticks)
¾ cup whole milk, with a few extra tablespoons to brush on top for baking
1 6-ounce package of raspberries (fresh or frozen)
- Preheat the oven to 375 degrees Fahrenheit. Grease a baking sheet and set it aside.
- Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk until well combined.
- Cube the butter and add it to the dry ingredients. Use your hands—this is the best part—to combine the butter with the dry ingredients until it makes a sandy mixture with butter pieces not much bigger than the size of a large pea.
- Drizzle the milk over the mixture, and stir with a spatula until mostly combined.
- Fold in the berries with your hands. Don’t be afraid to break up the berries—doing so will give your scones a beautiful pink swirl. Knead the dough with your hands until all the flour is combined, and form the dough into a large ball.
- Transfer the dough onto a lightly floured surface. Shape the dough into a flat disk about 1½ inches thick. Cut the dough into wedges.
- Transfer the cut scones to the prepared baking sheet, leaving ample space between them to keep them from touching as they bake. Lightly brush the scones with milk, and sprinkle sugar on top.
- Bake for 20–30 minutes or until the scones are lightly golden.
Featured Graphic by Annie Corrigan / Heights Editor
Photos Courtesy of Emma Healy / Heights Editor