Ingredients:
Dough:
2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon sea salt
6 tablespoons unsalted butter, cold, cut into small pieces
½ cup whole milk lemon yogurt (see notes*)
1 egg
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries (see notes**)
Finish:
heavy cream or half-and-half
1 tablespoon Demerara sugar
Instructions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, granulated sugar, baking powder and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal.
In a separate bowl, combine the yogurt, egg and vanilla extract; mix well.
Add the wet mixture to the dry mixture and stir until just combined. Gently fold in the raspberries.
Turn out dough onto a lightly floured work surface and pat into a ¾”-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a ¾”-thick rectangle. Repeat the process, flouring your work surface as necessary to prevent sticking.
Cut out scones with a round cutter and transfer to the prepared baking sheet. Press together scraps and cut out one or two more scones.
Brush tops of scones with heavy cream or half-and-half, and sprinkle with Demerara sugar.
Bake for 15-18 minutes or until golden brown. Transfer scones to a wire rack to cool.
Nutrition Information:
Calories: 290 calories | Total Fat: 15g | Saturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 220mg | Total Carbohydrates: 35g | Dietary Fiber: 2g | Sugars: 12g | Protein: 4g | Vitamin D: 0.6mcg | Calcium: 50mg | Iron: 2mg | Potassium: 120mg
Frequently Asked Questions:
What is the key to making a flaky scone dough?
The key to flaky scone dough is to keep the butter cold and not overmix the dough.
Use cold butter and work quickly to maintain its texture.
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries instead of fresh ones.
If using frozen, do not thaw them before incorporating them into the dough.