Raspberry Scones

When I find a good recipe, I’m hesitant to mix things up too much. I had a craving for scones recently, but I was hoping to get more fresh fruit IN the scones instead of ON them in the form of jam. So I used my trusty scone recipe which calls for yogurt and mixed frozen raspberries right into the dough. It sure made the scone dough a funny purple color, but they looked nice once they were baked and they tasted delicious!

If you had the good fortune of picking raspberries at Weaver’s Orchard this summer, hopefully you were able to save and freeze a few so you can enjoy homegrown berries all season long!

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Raspberry Scones

 

 

  • Author: Rachel VanDuzer

Ingredients

Scale
  • 2¼ cups all-purpose flour
  • 4 tsp. baking powder
  • ¾ tsp. salt
  • ⅓ cup cold butter, diced
  • 1/2 cup sugar
  • ⅔ cup yogurt
  • ¼ cup milk
  • 1 tsp. vanilla extract
  • 3/4 cups frozen raspberries
  • For egg wash –
  • 1 egg
  • 1 tbsp milk

Instructions

Pre-heat oven to 400 and place your baking sheets in the oven to pre-heat as well.

Mix together the dry ingredients in a food processor for a few seconds. Add the butter and mix about 30 seconds until the butter is evenly spread out throughout the flour mixture.

In a microwave-safe bowl, mix together the yogurt, milk and vanilla. Microwave 1 minute. It might look a little bit lumpy. but it’s fine!

Add to flour mixture in the food processor. Mix just until combined – don’t over-mix!

Transfer the dough to another bowl and add the frozen raspberries in by hand.

Turn out the dough on a lightly floured surface. Form into a ball and then press out into a disk about 1½ – 2 in thick. Cut into 8 equal parts.

Lightly dust each slice with flour and transfer to the pre-heated baking sheet. Brush with egg wash (1 beaten egg with 1 tbsp milk). Bake 10-12 minutes at 400 degrees.

Serve with whipped butter and jam if desired.

If you have any leftovers, store them in an air-tight container and serve them toasted.

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