Whole Wheat Raspberry Drop Scones

Whole Wheat Raspberry Drop Scones - www.afarmgirlsdabbles.com

I confess to baking way too many batches of raspberry scones last summer, when our garden patch was producing like crazy, but never quite getting the recipe right. Fresh raspberries, with their tender and giving form, proved to be quite messy in dough, and I just couldn’t get nice form in my baked scones. They tended to resemble little puffy pancakes instead. :)

mmmmm…raspberries

Fast forward another year, and I was still determined to master those babies. With all the gorgeous berries we’re picking right now, I could afford to play around a bit more. Right?!

Whole Wheat Raspberry Drop Scones - www.afarmgirlsdabbles.com

I had an “aha moment” a couple weeks ago as I was using one of my beloved scoops from The Pampered Chef to fill muffin tins with batter. I got excited at the prospect of scooping the raspberry scones dough straight from the mixing bowl, rather than patting the dough out on the counter top, and then cutting it into individual portions.

Whole Wheat Raspberry Drop Scones - www.afarmgirlsdabbles.com

As you can see with your own eyes, this technique worked beautifully. I had to play around with the recipe a bit more, and the dough was still a messy one, but the scoop did the trick. It proved itself worthy of a higher standing in our kitchen.

These Whole Wheat Raspberry Drop Scones, with ribbons of red berries throughout, are sweet (but not too sweet!) summer joy. They are moist on the inside, with a thin crackly raw sugar outer crust. So worth the wait.

Whole Wheat Raspberry Drop Scones

Yield: 9 scones

Ingredients

  • 1 c. whole wheat flour
  • 1 c. all-purpose flour
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1/4 c. sugar
  • 4 T. cold, unsalted butter, cut into 1/2'' pieces
  • 3/4 c. fresh raspberries
  • 1/2 c. buttermilk
  • 1 large egg, lightly beaten
  • 1 egg white
  • 2 T. raw sugar

Preparation

Preheat oven to 425°. Line a baking sheet with parchment paper and set aside.

In a bowl, stir together flours, baking powder, salt, and sugar.

With a rigid pastry blender, cut in butter until mixture resembles a coarse meal with larger pea size pieces. Add raspberries and fold gently to coat. Make a well in the center and then add buttermilk and egg. Stir just until combined, taking care to not over mix. The dough will be very soft.

Put a bit of flour in a bowl and coat your hands. Knead the dough 2 or 3 times, right in the bowl, coating your hands with additional flour as needed. The dough will be very loose. Using a large scoop (I used the "large" Pampered Chef scoop), transfer scones to prepared pan, dividing into 9 equal portions. It works best to slightly compress the dough into the scoop using the side of the bowl, so the dough is compact. With the scoop I use, the dough is a big rounded scoop.

Brush tops of dough with egg white and sprinkle with raw sugar. Bake until scones are golden brown, about 13 minutes. Let cool on pan for 5 minutes and then remove to a wire rack. Serve slightly warm or at room temperature. These are definitely best eaten the same day. But a great trick for eating them the next day? Simply preheat a baking stone in a 300° oven and then set already baked scones onto the stone for 3 to 5 minutes. The scones will be almost like fresh baked!

Source

from a farmgirl's dabbles

Whole Wheat Raspberry Drop Scones - www.afarmgirlsdabbles.com

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the pampered chef

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I am giving away a few of my favorite kitchen tools from The Pampered Chef!!

One person will win all four items:

The scoops are made of heavy-duty stainless steel and make portioning batters for muffins, cupcakes, and cookies a breeze. Their squeeze-action handles are super convenient for one-handed use, and they wash up beautifully in the dishwasher. I love having all three sizes!

And the Scoop and Spread?! I guarantee you’ll never get a jar of peanut butter as cleaned out as I do with this fabulous gadget! One end is made of flexible silicone, and has a slight scooped shape. That’s the end that gets the peanut butter jar clean. The other end is more rigid, with a serrated edge, perfect for cutting sandwiches and spreading on butter, cream cheese, and jam. It’s a little tool that thinks big!

You definitely want to get your hands on these!
Enter this giveaway using the Rafflecopter widget below.

a Rafflecopter giveaway

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Disclosure: The Pampered Chef provided me with these tools, plus the giveaway package for one winner. I was not compensated to write about them. I just love using them and wanted to share them with you! All opinions are my own.

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Some other raspberry deliciousness you might enjoy:

   

106 Responses to “Whole Wheat Raspberry Drop Scones”

  1. #
    1
    Gertrude — July 24, 2013 at 7:23 am

    I’d make banana or blueberry muffins!

  2. #
    2
    Sommer @ ASpicyPerspective — July 24, 2013 at 7:37 am

    I’d probably try these delicious-looking whole wheat raspberry drop scones! :)

  3. #
    3
    Joanne @ Fifteen Spatulas — July 24, 2013 at 7:38 am

    I LOVE drop scones! So nice not to have to shape them (I guess I’m lazy…or maybe I just love my scoop haha). Thanks for the frozen yogurt love, and hope to run into you at BlogHer this week!

  4. #
    4
    Darla — July 24, 2013 at 7:56 am

    I would use them when I make cookies, muffins and these beautiful drop scones that you made!

  5. #
    5
    Linda — July 24, 2013 at 8:02 am

    Your scones and cookie baking when the cool weather comes back!

  6. #
    6
    Madeline Bartel — July 24, 2013 at 8:02 am

    I would be able to stop using spoons for scooping. It’s that simple!

  7. #
    7
    Lisa Thomas — July 24, 2013 at 8:09 am

    I’d use the scoops for scooping cookie dough, meatballs, all kinds of things.

  8. #
    8
    Anne H — July 24, 2013 at 8:09 am

    For cupcakes or muffins!

  9. #
    9
    Amber — July 24, 2013 at 8:21 am

    I love baking/cooking of any form – cookies, cakes, cupcakes you name it!

  10. #
    10
    Katie — July 24, 2013 at 8:24 am

    I want to give these scones a try! I have loads of blueberries to use, though, so I’d sub those for the raspberries.

  11. #
    11
    K Little — July 24, 2013 at 8:24 am

    I would use the scoops to some cookies!

  12. #
    12
    Liz @ The Lemon Bowl — July 24, 2013 at 8:44 am

    Such a gorgeous recipe!! I just made a blueberry oatmeal bread and added some of the raspberries from our picking this weekend. I just might have to go picking again!!

  13. #
    13
    Cate Sparks — July 24, 2013 at 8:50 am

    Cookie baking!!! And meatball making!

  14. #
    14
    Aimee Porter — July 24, 2013 at 8:52 am

    I would use them for muffins, drop biscuits and cookies!

  15. #
    15
    Kelli S. — July 24, 2013 at 9:02 am

    I love to bake cookies and muffins for my family and these scoops would be wonderful for making them all come out the same size! :)

  16. #
    16
    Michele N — July 24, 2013 at 9:25 am

    I would use the scoops for my cookies & cupcakes. I have 2 of the pampered chef scoops already but one got off kilter. I think I’m missing the large one. Thank you for the opportunity.

  17. #
    17
    Miss @ Miss in the Kitchen — July 24, 2013 at 9:28 am

    I love fresh raspberries and these scones look amazing!

  18. #
    18
    Stephanie — July 24, 2013 at 9:42 am

    Love raspberries! These turned out great!

  19. #
    19
    Jeffrey — July 24, 2013 at 9:45 am

    I would use them mostly as cookie scoops. I like uniformity and they will all bake the same if they are the same size.

  20. #
    20
    Amy — July 24, 2013 at 9:47 am

    The possibilities are endless the kids and I would start cooking muffins and cookies right away!!!

  21. #
    21
    Angie | Big Bear's Wife — July 24, 2013 at 10:08 am

    What a great idea to use the scoop! I’ll have to try that out!

  22. #
    22
    Gretchen — July 24, 2013 at 10:16 am

    Definitely to make cookies. Love Pampered Chef!

  23. #
    23
    Laura (Tutti Dolci) — July 24, 2013 at 10:52 am

    I love scones, these look incredible! I’d use the scoops for cookies.

  24. #
    24
    Paula - bell'alimento — July 24, 2013 at 10:58 am

    These are just loverly!

  25. #
    25
    Lauren @ Climbing Grier Mountain — July 24, 2013 at 11:13 am

    I know what I’m making this weekend!! Gorgeous!!

  26. #
    26
    Katrina @ Warm Vanilla Sugar — July 24, 2013 at 11:29 am

    Such a fabulous recipe!! Love it!

  27. #
    27
    Darla — July 24, 2013 at 11:35 am

    These look wonderful. I printed this to try tonight.

  28. #
    28
    Liz — July 24, 2013 at 11:46 am

    These scoops are great for baking, ice cream, mashed potatoes and a lot of other things. I subscribe to your emails. Love your scoops and thanks for the opportunity.

  29. #
    29
    Donna — July 24, 2013 at 11:52 am

    Your scones are right up my baking alley, plus I love raspberries! I have black raspberries in my yard that are ready to pick right now. They won’t be as bright and pretty as your red ones are, but I know they will taste yummy!

    Those Pampered Chef tools would get a good workout in my kitchen, so I hope to be your giveaway winner! Thank you for the opportunity of the chance of winning! :)

  30. #
    30
    Donna — July 24, 2013 at 11:53 am

    I would use them for all my baking needs!!!!

  31. #
    31
    Dee Fedor — July 24, 2013 at 11:59 am

    I would love to use these tools for all the gluten free baking I do!

  32. #
    32
    Rust — July 24, 2013 at 11:59 am

    I’d use them for my cookie dough.

  33. #
    33
    Suzanne Marino — July 24, 2013 at 12:30 pm

    I’d use them for making biscuits, scooping Ice Cream helping with portion control.

  34. #
    34
    Stephanie @ Girl Versus Dough — July 24, 2013 at 12:38 pm

    These are beautiful, Brenda! I just recently discovered the scoop method for my scones, too — works every time!

  35. #
    35
    Megan's Cookin' — July 24, 2013 at 1:07 pm

    I love me a good scone! If I won the scoops, I’d make a batch of cookies!

  36. #
    36
    Tara @ Unsophisticook — July 24, 2013 at 1:37 pm

    I love these so much — can’t wait to make them!

  37. #
    37
    Mercedes — July 24, 2013 at 2:23 pm

    I always wish I had some different sized scoops for different tasks like drop cookies, muffins, etc. These would be perfect for all of those things and more! Your scones look lovely!

  38. #
    38
    Mom — July 24, 2013 at 3:54 pm

    Oh my, these look so yummy, Brenda! Love the idea of the scoop to make the scones, which I will definitely try.

  39. #
    39
    Megan J — July 24, 2013 at 4:07 pm

    I love these! I have lots of fresh berries to use in these scones right now and they look great for breakfast. :) I would use the scoops for baking pretty much anything but especially cupcakes. I always drip everywhere…

  40. #
    40
    Kim C. — July 24, 2013 at 4:26 pm

    Mmmm!!! They look delicious!!! The scoops are great little portion controllers so I would use them for a number of things like cookies, scones, and scooping muffin or cupcake batter into the wells.

  41. #
    41
    pattie — July 24, 2013 at 5:00 pm

    I will have to make these! Yum

  42. #
    42
    Nancy C — July 24, 2013 at 5:04 pm

    I would use them to make cupcakes and muffins.

  43. #
    43
    Michelle Hamm — July 24, 2013 at 5:46 pm

    I would like to try the scoops for baking too. I still use two teaspoons or pinches to roll dough. It would be GREAT to get all baked goods perfectly proportioned. Thanks for the great recipe I can’t wait to try it.

  44. #
    44
    stephanie — July 24, 2013 at 7:36 pm

    Oh man, cookie dough, truffles and muffins! Thank you!

  45. #
    45
    Kimberly Hampton — July 24, 2013 at 8:10 pm

    Yum! Would use the scoops to make muffins of many flavors!

  46. #
    46
    Valerie Norris — July 24, 2013 at 8:28 pm

    I LOVE LOVE LOVE Pampered Chef products. Would love to make evenly-sized cookies and muffins with these scoops.

  47. #
    47
    Erin — July 24, 2013 at 9:16 pm

    I would use them for all of my baking needs!

  48. #
    48
    Jamie @lifelovelemons — July 24, 2013 at 9:34 pm

    These look divine! Thanks for sharing!

  49. #
    49
    Rose — July 24, 2013 at 9:55 pm

    For baking and making fruit bowls and whatever else I can think of, a great prize!

  50. #
    50
    Rhonda — July 24, 2013 at 11:19 pm

    Would use the Scoops to make even portions of so many things especially cookies, muffins and cupcakes. The Scoop and Spread would be so great for peanut butter and jams.

  51. #
    51
    Shaina — July 24, 2013 at 11:26 pm

    My raspberries are finally in. Finally! I am adding these to the list on how to use a few of them.

  52. #
    52
    Sunny C — July 25, 2013 at 12:52 am

    I would use the scoops on a daily basis to cook with!

  53. #
    53
    Becca from Cookie Jar Treats — July 25, 2013 at 8:26 am

    Oh I so love the raspberry color swirled throughout the dough. This looks so good :)

  54. #
    54
    Angie — July 25, 2013 at 9:05 am

    What beautiful scones! I love that they are whole wheat too!

  55. #
    55
    Karla — July 25, 2013 at 9:12 am

    I have no scoops as of now and just last night made some scones and cookies and was thinking for the umpteenth time, boy a scoop would really be helpful right about now!! So I could use scoops for scones, cookies, muffins, ice cream, anything and everything!!!

  56. #
    56
    Tieghan — July 25, 2013 at 9:16 am

    These sound incredible! I love raspberries!

  57. #
    57
    Karen T. — July 25, 2013 at 1:42 pm

    I would use them to make cookies.

  58. #
    58
    cassie — July 26, 2013 at 9:33 am

    I’ve never tried to make scones before so I would test my luck with this recipe!

  59. #
    59
    Shawna — July 26, 2013 at 12:38 pm

    There are too many ways to list. I keep looking for the smaller scoop, didn’t realize it was Pampered Chef.

  60. #
    60
    Charlene Glover — July 26, 2013 at 6:18 pm

    I would use them for baking cupcakes and cookies :)

  61. #
    61
    Kamra — July 26, 2013 at 6:19 pm

    The obvious is for cookie making, but I think scooping anything, from mashed potatoes to ice cream, would be in store!

  62. #
    62
    Laura — July 27, 2013 at 9:13 am

    These look beautiful and delicious! You certainly did master them :-)

  63. #
    63
    Kathy Jo — July 27, 2013 at 4:49 pm

    I would use them for cookies, muffins and ice cream!

  64. #
    64
    Sheri — July 28, 2013 at 6:36 am

    Cookies, muffins, ice cream…scones? Why not?? I would love to use these scoops!

  65. #
    65
    Amanda — July 28, 2013 at 7:41 am

    These look marvelous Brenda, gorgeous color!

  66. #
    66
    Kat Meller — July 28, 2013 at 10:20 am

    Oh me cookies, “even” drop biscuits and an easy measure for muffins

  67. #
    67
    Sandra Phinney — July 28, 2013 at 11:41 am

    Great for cookies, pancakes, muffins, makes it so easy.

  68. #
    68
    Elise — July 28, 2013 at 11:51 am

    I need these scoops for baking cookies!

  69. #
    69
    Jo — July 28, 2013 at 12:15 pm

    I love my Pampered Chef scoops they make baking easy!

  70. #
    70
    Nicole Fellows — July 28, 2013 at 12:28 pm

    I would use the scoops for making snickerdoodles and muffins. I am sure I would find many more reasons to use them once I had them! Oh and cleaning a jar of PB….always!

  71. #
    71
    Susan Gingerich — July 28, 2013 at 1:37 pm

    I would use the scoops during my annual Christmas cookie baking day with my mother.

  72. #
    72
    Liz Cioci — July 28, 2013 at 2:01 pm

    I would use the scoops for fruit salad, cookies, scones, and more!

  73. #
    73
    Suzan G. — July 28, 2013 at 2:10 pm

    I need a scoop for my cookies. My old one broke, so I’m scooping dough out with my fingers!

  74. #
    74
    Rebecca A — July 28, 2013 at 2:27 pm

    I have the large scoop and use it every time I make muffins or cupcakes. I imagine the other sizes are great as well!

  75. #
    75
    Denise — July 28, 2013 at 2:44 pm

    I love raspberries, and these scones look divine. They’re making my mouth water. I have one cookie scoop, which limits my ability of usage. I’d like to have different sizes for making cookies, and filling muffin tins. The scoop and spread sounds like it’s a multi-tasking kitchen tool, and one that would be very handy to have. By the way, does Pampered Chef have any diabetic, or low-carb recipes?

  76. #
    76
    Jocelyn H. — July 28, 2013 at 3:49 pm

    All the drop cookies possible!!

  77. #
    77
    LaVonne — July 28, 2013 at 7:48 pm

    I use scoops to measure muffin batter, pancake batter, timbales, vegetarian patties, mounds of individual stuffing, to serve mashed potatoes & souffle, measure portions of Trail Mix into individual baggies, shall I keep going?! My kitchen habits keep finding new ways to use them. I often spray them with PAM so set ingredients slide out more easily.

  78. #
    78
    Gayle Kelley — July 28, 2013 at 9:13 pm

    I would use these scoops to portion cookie dough perfectly onto cookie sheets!

  79. #
    79
    Laurie — July 28, 2013 at 9:16 pm

    Ok yum!!! I cannot wait to make these!!

  80. #
    80
    Rica Shepherd — July 29, 2013 at 8:20 am

    The small scoop is perfect for candy or thumbprint cookies. I like the medium scoop for regular cookies and meatballs. I use the large scoop for cupcakes and monster cookies.

  81. #
    81
    Stacy K. — July 29, 2013 at 8:40 am

    I would use the scoops for baking cupcakes & cookies.

  82. #
    82
    Lauren — July 29, 2013 at 10:19 am

    These are great! I would use them for my muffins, cookies and cupcakes. Maybe the big one for icecream :)

  83. #
    83
    Wendy C — July 29, 2013 at 12:21 pm

    Cupcakes!! I have been dying to get the small scoop for mini cupcakes :)

  84. #
    84
    lynda — July 29, 2013 at 1:19 pm

    I would use these for aiding in cupcakes, muffins, cookies, pancakes… everything. I’ve been wanting these for a while. Hope I win… oh and I can’t wait to try this recipe. Looks sooooo good!

  85. #
    85
    Lindsay — July 29, 2013 at 2:54 pm

    These are so pretty, Brenda! Wowzers. Hope you had fun in Chicago!

  86. #
    86
    Katie — July 29, 2013 at 9:27 pm

    I would try this recipe with blueberries, our CSA box is overflowing with them!

  87. #
    87
    Kate — July 30, 2013 at 6:20 am

    I have a few Pampered Chef products and I absolutely love them. These products have been on my want list for ages but I just don’t have the money to buy them at the moment. I love making cookies and also one of their recipes which uses the scoop and I have to use a spoon whic is a total nightmare.

  88. #
    88
    Dawn DeVinney — July 30, 2013 at 9:46 am

    Cookies, batter, melon

  89. #
    89
    Erin — July 30, 2013 at 10:21 am

    Love the recipe! I would use the scoops for cookies and batters. I’ve only ever had a small scoop that I use for melon.

  90. #
    90
    Elizabeth Fitzmaurice — July 30, 2013 at 10:21 am

    I’d use them for making meatballs, cookie dough, melon balls….and anything else I could think of.

  91. #
    91
    Mary Clay @ Cooking with the King — July 30, 2013 at 10:23 am

    I’d use the scoops for cookies, scones, muffins, and ice cream! And spread? Whipped feta!

  92. #
    92
    Melissa K — July 30, 2013 at 10:28 am

    I would use the scoops to scoop cookie dough! Or make little round balls of melons! Or scoop ice cream!

  93. #
    93
    Karen D — July 30, 2013 at 10:29 am

    Portioning for drop cookies, and ‘measuring’ for Alton Brown’s English muffin recipe.

  94. #
    94
    harriet epler — July 30, 2013 at 11:11 am

    Every year I give cookies to my neighbors at Christmas and our church gives cookies to the teachers at the school across from our church. I would use them in that way

  95. #
    95
    Shelby — July 30, 2013 at 11:14 am

    larger scoops I’d use for filling muffin and cupcake tins, the smaller ones for cookies. :) Or maybe the large ones for cookies sometimes too ;)

  96. #
    96
    Julie R. — July 30, 2013 at 11:24 am

    The recipe sounds delicious! And the Pampered Chef giveaway is way cool!

  97. #
    97
    Sherril T. — July 30, 2013 at 11:57 am

    Love Pampered Chef! I would use the scoops for making cookies

  98. #
    98
    Dawn — July 30, 2013 at 11:57 am

    These scoops would come in handy making cream puffs!

  99. #
    99
    Dianne@Baking4Six — July 30, 2013 at 12:19 pm

    I would use them to make muffins, scones, cupcakes and cookies… so I would use them pretty much EVERY day~~

  100. #
    100
    Whende Rueschhoff — July 30, 2013 at 1:13 pm

    I would use the scoops for baking :) Cookies of every size and type, cupcakes, muffins… YUM!

  101. #
    101
    Shelly Rogers — July 30, 2013 at 1:24 pm

    Muffins, cookies, drop biscuits, etc.:)

  102. #
    102
    Linda Barringer — July 30, 2013 at 6:33 pm

    Cookies, Filling cupcake liners, Filling muffin tins, Candies,

  103. #
    103
    Laura — July 30, 2013 at 8:20 pm

    Cupcakes & muffins & Melons and Ice cream scooping. Peanut Butter & Jelly scraping!!

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