Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups all-purpose flour
  • 1/2 cup amaranth flour
  • 2 tablespoons brown sugar
  • 1 tablespoons baking powder
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons (3/4 stick) cold, unsalted butter, cut into small pieces
  • 3/4 buttermilk
  • 1 cup fresh or frozen raspberries
  • 1/4 cup white chocolate chips

Instruction

  • Line a baking sheet with parchment paper, set aside.
  • In a large bowl, whisk together the flours, sugar, baking powder, salt, baking soda.
  • Work the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs. Add 1/2 cup of buttermilk and fold with your hands until the buttermilk has been absorbed.
  • Continue adding the buttermilk, 1 tablespoon at a time just until the dough comes together.
  • Add the raspberries and chocolate chips and gently fold them in.
  • Turn out the dough onto a lightly floured surface. Divide the dough into 2 balls and pat each ball into a 7-inch disk, 3/4 to 1 inch thick.
  • Using a bench scraper or a sharp knife, cut each disk into 4 equal wedges.
  • Place the wedges on the prepared baking sheet and chill for 1 hour.
  • Set the oven rack in the middle position. Preheat the oven to 400° F.
  • Bake, rotating the baking sheet two-thirds of the way through until the scones are puffed and golden brown and the bottoms are lightly browned about 16 to 20 minutes.
  • Cool on the baking sheet on a wire rack for 10 minutes. Then, using a spatula, transfer to a wire rack to cool.