It’s finally berry season! The strawberries are fading out, but raspberries, blueberries, and black raspberries are still growing strong. Instead of eating all the berries straight off the bush, I decided I could set aside one cup of raspberries to make some amazing scones!

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. If using the buttermilk substitute, combine the skim milk and vinegar in a small bowl and set aside. If you’re using regular buttermilk, you don’t need to do anything with it at this time.

In a large bowl, combine the flour, sugar, baking powder, flax, salt, and zest if using.Cut in the butter and mix it in using a pastry blender or by hand. If your butter happens to be frozen, try using a cheese grater instead of cutting it.

Whisk the buttermilk, applesauce, honey, and lemon extract in a medium sized bowl.

Add the wet ingredients to the dry and mix until the dough has come together, but do not over mix. If the dough is still very sticky, add some more flour. Gently fold in the raspberries.

 Turn out half of the dough onto a lightly floured surface and form it into a circle, roughly six inches in diameter. Using a butter knife, cut the circle into eight portions. Place each scone on the baking sheet. Repeat with the rest of the dough.

 Bake for about 15 minutes or until the scones turn slightly golden. Test them with a toothpick when you suspect they are ready. Then place them on a cooling rack.

While the scones are cooling, prepare the glaze. In a small bowl, whisk together the sugar, honey, milk, lemon extract, and zest (if using). Add more sugar until the glaze reaches the desired consistency. I prefer having it a little thicker so that it doesn’t soak into the scones. When the they are cool, drizzle the glaze over the top with a fork. Enjoy!

Ingredients

For the scones:

• 3 Tbs buttermilk  or 3 Tbs skim milk + 1/4 tsp apple cider vinegar
• 2 cups whole wheat pastry flour (plus extra for kneading)
• 1/4 cup sugar
• 1 Tbs baking powder
• 1 tsp ground flax seed
• 1/2 tsp salt
• 7 Tbs cold butter
• 3/4 cup applesauce
• 3 Tbs raw honey
• 1 1/2 tsp lemon extract
• 1 cup fresh or frozen raspberries
• Zest of 1/2 lemon (optional)

For the glaze:

• 1/3 cup powdered sugar (plus some extra for thickening as needed)
• 1 Tbs raw honey
• 1 Tbs skim milk
• 1/2 tsp lemon extract
• Zest of 1/2 lemon (optional)

Directions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
2. If using the buttermilk substitute, combine the skim milk and vinegar in a small bowl and set aside.
3. In a large bowl, combine the flour, sugar, baking powder, flax, salt, and zest if using.
4. Cut in the butter and mix it in using a pastry blender or by hand. If your butter happens to be frozen, try using a cheese grater instead of cutting it.
5. Combine the buttermilk, applesauce, honey, and lemon extract in a medium sized bowl.
6. Add the wet ingredients to the dry and mix until the dough has come together. Do not over mix. If the dough is still very sticky, add some more flour.
7. Gently fold in the raspberries.
8.  Turn out half of the dough onto a lightly floured surface and form it into a circle, roughly six inches in diameter.
9. Using a butter knife, cut the circle into eight portions. Place each scone on the baking sheet.
10. Repeat with the rest of the dough.
11. Bake for about 15 minutes or until they turn slightly golden. Test them with a toothpick when you suspect they are ready. Then place them on a cooling rack.
12. While the scones are cooling, prepare the glaze.
13. In a small bowl, whisk together the sugar, honey, milk, lemon extract, and zest (if using).
14. Add more sugar until the glaze reaches the desired consistency. I prefer having it a little thicker so that it doesn’t soak into the scones.
15. When the scones are cool, drizzle the glaze over the top with a fork. Enjoy!

Makes 16 scones