It was my intention to head back Saturday night or after Mass, but my cousin, who I have to thank for my red hair addiction, is having a baby, and they had a gender reveal party Sunday night. I couldn't miss such an opportunity!
These are so tender. The secret with any pastry is that you can't overwork the dough, and I was nervous the first time I made these since they're put together in a food processor. That makes them so quick to throw together, though, and they had no qualities of an overworked dough...phew! I promised my grandma I'd share the recipe, and I highly recommend giving these a whirl next time you need a breakfast treat. They're a Martha Stewart find, so I can't take credit, but I trust Martha's baking skills when I see her name on a recipe.
1 T. baking powder
3/4 tsp. salt
1/4 C. sugar, plus 1 tsp.
1 pint raspberries, rinsed and drained
3/4 C. buttermilk (I always just add 1 tsp. of lemon juice or vinegar to the milk portion)
1/2 C. cold butter, cut in small pieces
1 egg yolk
- Preheat your oven to 400, and line a baking sheet with parchment paper.
- In a food processor, pulse flour, baking powder, sugar, and salt.
- To that, add cold butter chunks, and pulse until a sandy texture is reached. Don't overwork! Just incorporate the butter.
- Beat egg yolk into buttermilk; slowly pour into dough with food processor on. Toward the end of this incorporation, I turned the food processor off and just pulsed it.
- As soon as your dough forms, roll it onto a floured surface.
- Roll dough into a 2"-thick round.
- Distribute berries onto dough, and lightly fold the dough to incorporate these.
- Roll once again into a 2"-thick round. Cut into 8 triangles and arrange on parchment. Sprinkle tops with remaining sugar.
- Bake 15-18 minutes, or until golden brown. Allow to cool slightly on a cooling rack, but these are great served warm.