I love having a homemade breakfast treat to take to work with me in the morning. Especially on Mondays... it just makes the week start out a little bit sweeter. Try these delicious and rather healthy scones with your favorite coffee or tea in the morning (or as a snack any time during the day)!
Whole Wheat Raspberry Scones
1 cup all purpose flour
1 cup whole wheat flour (if you don't have whole wheat flour you can use another cup of all-purpose)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces
3/4 cup fresh or frozen raspberries
1/2 cup sour cream or plain or vanilla yogurt
1 1/2 teaspoons vanilla
1 egg, beaten
for the egg wash... 1 egg mixed with 1 tablespoon milk
for the glaze...
1 cup powdered sugar
1 to 2 tablespoons water
1 teaspoon raspberry puree (optional)
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the flours, sugar, baking powder, baking soda, and salt. Cut in the butter with two knives or a pastry blender until the mixture resembles course crumbs. Gently stir in the raspberries. In a small bowl, whisk together the sour cream, vanilla, and egg. Add the liquid mixture to the large bowl and fold with a spatula to combine.
Dump the mixture onto a well-floured surface and pat into a circle. Using a sharp knife, cut the circle into 8 equal segments (you can cut each segment a second time if you want smaller scones). Place the scones about 2 inches apart on your prepared baking sheet.
Brush the top of each scone with the egg wash. Bake for 18 - 20 minutes or until golden. Remove from oven and cool completely on a wire rack.
In a small bowl, combine the powdered sugar and water until smooth. Add a few drops of water if needed to thin. Spread glaze on each scone.
If you wish to add the raspberry drizzle, add a little raspberry puree to the remaining glaze. Place the raspberry glaze in a ziplock bag, snip off one corner, and drizzle the raspberry glaze on each scone.