Original Recipe by Tyler Florence
Adapted Recipe by Kitchen Groovy
2 C All-purpose flour
3 T sugar, plus more for sprinkling
1 T baking powder
1 tsp. baking soda
3/4 tsp. kosher salt
3/4 stick unsalted butter - cold, and diced
1 1/2 C fresh raspberries, washed and dried
3/4 C buttermilk, plus more to brush on scones
Preheat oven to 400 degrees.
In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.
Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar. Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.