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Raspberry Scones

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Delightful raspberry scones made with tangy Greek yogurt and rich heavy cream, perfect for brunch or afternoon tea.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1/3 cup granulated sugar (67g)
  • 1/4 teaspoon baking soda (1g)
  • 2 teaspoons baking powder (8g)
  • 1/2 teaspoon salt (3g)
  • 1/2 cup frozen unsalted butter (113g, grated)
  • 1/3 cup plain Greek yogurt (80g)
  • 1/3 cup heavy whipping cream (80g)
  • 1 large egg
  • 1 teaspoon vanilla extract (4g)
  • 1 heaping cup fresh raspberries (140g)
  • 1 cup powdered sugar (120g)
  • 1–2 Tablespoons milk (15-30g, for consistency)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.
  3. Using a box grater, grate the frozen unsalted butter into the dry mixture and toss gently.
  4. In a separate bowl, whisk together the Greek yogurt, heavy whipping cream, egg, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and gently fold them together.
  6. Gently fold in the heaping cup of fresh raspberries.
  7. Turn the dough out onto a lightly floured surface and shape it into a rectangle, then cut into triangles or round shapes.
  8. Place the scones on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
  9. While the scones are baking, whisk together the powdered sugar and enough milk for a pourable glaze.
  10. Once the scones are baked, cool for a few minutes before drizzling with the glaze.

Notes

Serve warm with clotted cream or butter. Can be stored in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://doughgirlbylea.com/raspberry-scones/

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