Raspberry Scones
These easy raspberry scones deliver bakery-style flakiness without the fuss. Grated frozen butter gets us those irresistible flakey layers, Greek yogurt keeps them moist and tender and the raspberries add sweet, jam-like pockets throughout. They’re one of my favorite things to whip up for brunch, breakfast, or literally anytime I’m craving something a little sweet.
If you love these scones, try my Peach Scones, Cranberry Orange Scones, or Classic Scones recipe.
How to Make Raspberry Scones
Make the Dough: Whisk flour, sugar, baking powder, baking soda, and salt. Grate in frozen butter then combine it with the dry ingredients, using a pastry blender or fork. In a separate bowl, whisk yogurt, cream, egg, and vanilla then fold the wet mixture and fresh raspberries into the dry just until large clumps form; gently knead a few times to bring it together but try not to handle the dough too much.
Shape and Bake: Dust your counter with flour then gently shape the dough into an 8-inch circle. Cut dough into 8 equal wedges then transfer to a parchment-lined baking sheet and bake at 400 degrees F (180 degrees C) for 16–18 minutes, until golden. Cool fresh raspberry scones for 10 minutes, then drizzle with glaze and serve! These are best enjoyed the same day they are prepared.
Raspberry Scones
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Serves 8
Scones:
- 2 cups all-purpose flour, (240 grams)
- 1/3 cup granulated sugar, (67 grams)
- 1/4 teaspoon baking soda, (1 gram)
- 2 teaspoons baking powder, (8 grams)
- 1/2 teaspoon salt, (3 grams)
- 1/2 cup frozen unsalted butter, (113 grams)
- 1/3 cup plain Greek yogurt, (80 grams)
- 1/3 cup heavy whipping cream, (80 grams)
- 1 large egg
- 1 teaspoon vanilla extract, (4 grams)
- 1 heaping cup fresh raspberries, (140 grams)
Glaze:
- 1 cup powdered sugar, (120 grams)
- 1-2 Tablespoons milk, (15-30 grams)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Mix Dry Ingredients: Flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
Add Butter: Grate in frozen butter to dry mixture. Use a fork or pastry blender to cut in the butter.
Wet Ingredients: In a separate bowl, whisk together yogurt, cream, egg, and vanilla until well blended.
Combine: Add to the dry mixture along with fresh raspberries and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much.
Shape and Cut: Dust a clean surface with a little flour and drop dough on top. Gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet.
Bake in preheated oven until golden, about 16 – 18 minutes.
Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.
Glaze: Add powdered sugar to a mixing bowl with 1 tablespoon milk and stir until smooth. Add additional milk, if needed. Drizzle over scones.
Notes
Yield: 8 scones. Serving Size: 1 scone.
Gluten-Free Scones: Substitute gluten free flour.
Make Ahead Instructions: the dough can be made one day in advance. Prepare the dough, cover, and refrigerate for up to one day before shaping and baking.
Freezing Instructions: To freeze dough, place cut scones in freezer to flash freeze for 1 hour, then place partially frozen scones in a freezer safe container for 2-3 months. Thaw completely overnight in the refrigerator before baking. Baked scones can be frozen in a freezer safe container for 2-3 months.
Raspberry White Chocolate Scones: Substitute 1/2 cup of the fresh raspberries for 1/2 cup of white chocolate chips.
Nutrition
Calories: 335kcal, Carbohydrates: 48g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 55mg, Sodium: 395mg, Potassium: 74mg, Fiber: 1g, Sugar: 24g, Vitamin A: 424IU, Vitamin C: 0.1mg, Calcium: 93mg, Iron: 2mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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