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Raspberry Scones

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Soft and flaky raspberry scones, perfect for breakfast or an afternoon snack.

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. Gather your ingredients.
  2. Preheat your oven to 400°F (200°C).
  3. Mix the dry ingredients in a large bowl.
  4. Incorporate the grated butter into the dry mixture.
  5. Combine the wet ingredients in a separate bowl.
  6. Combine wet and dry ingredients gently.
  7. Fold in the raspberries carefully.
  8. Shape the dough into a circle and cut into wedges.
  9. Place the scones onto a baking sheet.
  10. Bake in the oven for 20-25 minutes.
  11. Prepare the glaze while the scones cool.
  12. Glaze the warm scones and let cool slightly.

Notes

Serve warm with clotted cream or butter. Store leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://www.thestationrecipes.com/raspberry-scones-recipe/

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