We're talking bakery quality Raspberry Scones in just 30 minutes with pantry ingredients!
Raspberry Scones
Raspberry SconesThese 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°F (180°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.
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Recipe
Raspberry Scones
Equipment
- Pastry Blender , or fork
Ingredients
Scones:
- 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)
- 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)
Glaze:
- 1 cup powdered sugar (120g)
- 1-2 Tablespoons milk (15-30g)
Instructions
- 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.2 cups all-purpose flour, ⅓ cup granulated sugar, ¼ teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon salt
- Add Butter: Grate in frozen butter to dry mixture. Use a fork or pastry blender to cut in the butter.½ cup frozen unsalted butter
- Wet Ingredients: In a separate bowl, whisk together yogurt, cream, egg, and vanilla until well blended.⅓ cup plain Greek yogurt, ⅓ cup heavy whipping cream, 1 large egg, 1 teaspoon vanilla extract
- 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.1 heaping cup fresh raspberries
- 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 Tbsp milk and stir until smooth. Add additional milk, if needed. Drizzle over scones.1 cup powdered sugar, 1-2 Tablespoons milk
Notes
Nutrition
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