Raspberry Scones

• servings: 8 servings
• active time: 15 minutes
• total time: 30 minutes

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 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.

Add Butter: Grate in frozen butter to dry mixture. Use a fork or pastry blender to cut in the butter.

Wet Ingredients: In a separate bowl, whisk together yogurt, cream, egg, and vanilla until well blended.

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.

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.

Nutrition

• Calories: 335 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.5 g
• Cholesterol: 55 mg
• Sodium: 395 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 1 g
• Total Sugars: 24 g
• Protein: 5 g