Print

Raspberry Scones

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious Raspberry Scones with a crisp exterior and tender crumb, perfect for breakfast or afternoon tea.

Ingredients

Scale
  • 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, 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)
  • 1 cup powdered sugar (120g)
  • 1–2 Tablespoons milk (15-30g, for consistency)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Combine the all-purpose flour, granulated sugar, baking soda, baking powder, and salt in a large mixing bowl.
  3. Add the grated frozen unsalted butter into the dry ingredients.
  4. Mix the plain Greek yogurt, heavy whipping cream, egg, and vanilla extract together in another bowl.
  5. Pour this mixture into the dry ingredients, stirring gently.
  6. Fold in the fresh raspberries.
  7. Turn the dough out onto a floured surface, pat it into a circle about 1-inch thick, and slice into 8 wedges.
  8. Place the scones onto a lined baking sheet.
  9. Bake in the preheated oven for about 15-20 minutes.
  10. Remove the scones from the oven and let cool on a wire rack.
  11. Prepare a simple glaze with powdered sugar and milk.
  12. Drizzle the glaze over the cooled scones.

Notes

Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/raspberry-scones/

Scroll to Top