Why Make This Recipe
Raspberry scones are a delightful combination of sweetness and tanginess. They are light, flaky, and filled with delicious fresh raspberries, making them a perfect breakfast or snack. Making scones at home is easier than you might think, and your family will appreciate the fresh-baked goodness. Plus, they can be enjoyed warm or at room temperature, making them versatile for any occasion.
How to Make Raspberry Scones
Ingredients
- 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)
- 1 cup powdered sugar (120g)
- 1-2 Tablespoons milk (15-30g)
Directions
- Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- In a mixing bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- Grate the frozen butter into the dry mixture. Use a fork or pastry blender to cut in the butter until it resembles coarse crumbs.
- In a separate bowl, whisk together the yogurt, cream, egg, and vanilla until fully blended.
- Pour the wet ingredients into the dry mixture along with the fresh raspberries. Use a rubber spatula to gently fold everything together until large clumps form. Avoid overworking the dough; just knead it by hand in the bowl a few times until it forms a ball.
- On a lightly floured surface, transfer the dough and gently pat it into an 8-inch circle. Cut it into 8 wedges and place them on the prepared baking sheet.
- Bake in the preheated oven for about 16 to 18 minutes, or until the scones are golden brown.
- Let them cool on a wire rack for about 10 minutes before drizzling the glaze on top. These scones are best enjoyed the same day they are made.
- For the glaze, mix powdered sugar with 1 tablespoon of milk until smooth. Add more milk if needed to achieve the desired consistency, and then drizzle it over the scones.
How to Serve Raspberry Scones
Serve your raspberry scones warm or at room temperature. They are perfect with a cup of tea or coffee. You can enjoy them plain or with a spread of butter or jam for extra flavor. They also make a wonderful treat for brunch gatherings or afternoon tea.
How to Store Raspberry Scones
Store any leftover scones in an airtight container at room temperature for up to 2 days. If you plan to keep them longer, it’s best to freeze them. Wrap each scone tightly in plastic wrap and place them in a freezer bag. They will stay fresh for up to a month in the freezer.
Tips to Make Raspberry Scones
- Use frozen butter to help create a flaky texture.
- Don’t over-mix the dough; it should be gently handled.
- Fresh raspberries can be replaced with other berries or chocolate chips for a different flavor.
- For extra sweetness, feel free to add a sprinkle of sugar on top before baking.
Variations
You can add lemon zest to the dough for a bright flavor. Alternatively, try using blueberries instead of raspberries or integrate nuts like chopped almonds for added crunch.
FAQs
1. Can I use fresh butter instead of frozen butter?
Yes, but frozen butter helps achieve a flakier texture. If using fresh butter, chill it beforehand.
2. Can I make these scones ahead of time?
Yes, you can prepare the dough and cut it into wedges. Place them on the baking sheet and freeze until firm, then store them in an airtight container. Bake them when you’re ready to enjoy fresh scones!
3. What should I do if my scones are too dry?
If your dough feels dry while mixing, add a little more cream or yogurt a tablespoon at a time until it comes together.
Raspberry Scones
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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
Glaze
- 1 cup powdered sugar 120g
- 1-2 Tablespoons milk 15-30g, for consistency
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- Grate the frozen butter into the dry mixture. Use a fork or pastry blender to cut in the butter until it resembles coarse crumbs.
- In a separate bowl, whisk together the yogurt, cream, egg, and vanilla until fully blended.
- Pour the wet ingredients into the dry mixture along with the fresh raspberries. Use a rubber spatula to gently fold everything together until large clumps form. Avoid overworking the dough; just knead it by hand in the bowl a few times until it forms a ball.
- On a lightly floured surface, transfer the dough and gently pat it into an 8-inch circle. Cut it into 8 wedges and place them on the prepared baking sheet.
Baking
- Bake in the preheated oven for about 16 to 18 minutes or until the scones are golden brown.
- Let them cool on a wire rack for about 10 minutes before drizzling the glaze on top.
- For the glaze, mix powdered sugar with 1 tablespoon of milk until smooth. Add more milk if needed to achieve the desired consistency, and drizzle it over the scones.