Raspberry Scones
Raspberry Scones
Ingredients
For the Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup frozen butter, grated
- 1/3 cup plain Greek yogurt
- 1/3 cup heavy whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, heaping
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon milk, 1 to 2 tablespoons, as needed
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
⏱️ 2 min
- 3
Grate the frozen butter directly into the dry mixture. Cut the butter into the dry ingredients with a fork until the mixture resembles coarse crumbs.
⏱️ 3 min
- 4
In a separate smaller bowl, whisk together the plain Greek yogurt, heavy whipping cream, large egg, and vanilla extract until well combined.
⏱️ 2 min
- 5
Pour the wet ingredients into the dry ingredients. Add the fresh raspberries. Fold the wet ingredients and raspberries into the dry mixture just until large clumps of dough form. Be careful not to overmix.
⏱️ 3 min
- 6
Lightly flour a clean surface. Transfer the dough onto the floured surface. Gently shape the dough into an 8-inch circle. Using a sharp knife, cut the circle into 8 equal wedges.
⏱️ 3 min - 7
Carefully transfer the dough wedges onto a baking sheet. Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown.
⏱️ 18 min•🌡️ 400
- 8
Allow the baked scones to cool on a wire rack for 10 minutes.
⏱️ 10 min
- 9
While the scones are cooling, prepare the glaze by mixing the powdered sugar with 1-2 tablespoons of milk until smooth. Start with 1 tablespoon and add more as needed to reach desired consistency.
⏱️ 2 min
- 10
Drizzle the glaze over the cooled scones.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Scones
For the Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup frozen butter, grated
- 1/3 cup plain Greek yogurt
- 1/3 cup heavy whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, heaping
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon milk, 1 to 2 tablespoons, as needed
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
⏱️ 2 min - 3
Grate the frozen butter directly into the dry mixture. Cut the butter into the dry ingredients with a fork until the mixture resembles coarse crumbs.
⏱️ 3 min - 4
In a separate smaller bowl, whisk together the plain Greek yogurt, heavy whipping cream, large egg, and vanilla extract until well combined.
⏱️ 2 min - 5
Pour the wet ingredients into the dry ingredients. Add the fresh raspberries. Fold the wet ingredients and raspberries into the dry mixture just until large clumps of dough form. Be careful not to overmix.
⏱️ 3 min - 6
Lightly flour a clean surface. Transfer the dough onto the floured surface. Gently shape the dough into an 8-inch circle. Using a sharp knife, cut the circle into 8 equal wedges.
⏱️ 3 min - 7
Carefully transfer the dough wedges onto a baking sheet. Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown.
⏱️ 18 min•🌡️ 400 - 8
Allow the baked scones to cool on a wire rack for 10 minutes.
⏱️ 10 min - 9
While the scones are cooling, prepare the glaze by mixing the powdered sugar with 1-2 tablespoons of milk until smooth. Start with 1 tablespoon and add more as needed to reach desired consistency.
⏱️ 2 min - 10
Drizzle the glaze over the cooled scones.
⏱️ 1 min