Raspberry Scones
These easy raspberry scones are bakery-style and easy to make in 30 minutes, with basic pantry staples.
Servings: 8
Calories: 335kcal
Cost: 6
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, 1/3 cup granulated sugar, 1/4 teaspoon baking soda, 2 teaspoons baking powder, 1/2 teaspoon salt
- Add Butter: Grate in frozen butter to dry mixture. Use a fork or pastry blender to cut in the butter.1/2 cup frozen unsalted butter
- Wet Ingredients: In a separate bowl, whisk together yogurt, cream, egg, and vanilla until well blended.1/3 cup plain Greek yogurt, 1/3 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
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
Recipe Link
