Raspberry Scones
These easy raspberry scones deliver bakery-style flakiness without the fuss. Grated frozen butter gets us those irresistible flakey layers, Greek yogurt keeps them moist and tender and the raspberries add sweet, jam-like pockets throughout. They’re one of my favorite things to whip up for brunch, breakfast, or literally anytime I’m craving something a little sweet.
How to Make Raspberry Scones
Make the Dough: Whisk flour, sugar, baking powder, baking soda, and salt. Grate in frozen butter then combine it with the dry ingredients, using a pastry blender or fork. In a separate bowl, whisk yogurt, cream, egg, and vanilla then fold the wet mixture and fresh raspberries into the dry just until large clumps form; gently knead a few times to bring it together but try not to handle the dough too much.
Shape and Bake: Dust your counter with flour then gently shape the dough into an 8-inch circle. Cut dough into 8 equal wedges then transfer to a parchment-lined baking sheet and bake at 400 degrees F (180 degrees C) for 16–18 minutes, until golden. Cool fresh raspberry scones for 10 minutes, then drizzle with glaze and serve! These are best enjoyed the same day they are prepared.
