epicurious3.8
Raspberry and Yogurt Scones
Yogurt is naturally acidic, and that not only adds flavor, but also helps tenderize these raspberry and yogurt scones from Gemma Stafford.
👥 8 Servings👤 Gemma Stafford📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2
Make the raspberry filling: In a small bowl, gently combine the raspberries and jam. Set aside.
3
Make the dough: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4
Add the butter and, using your fingertips, rub it into the dry ingredients until the mixture resembles coarse bread crumbs.
5
In a small bowl, whisk together the yogurt, cream, and egg, then pour this into the flour mixture and stir until the dough comes together. (If the mixture is not forming a dough and seems a little dry, add a little more liquid.)
(142 grams) fresh raspberries1 cup(284 grams) all-purpose flour2 cupslarge egg, at room temperature1egg, beaten, for egg wash1
6
Turn dough out onto a floured surface and divide the dough in half and roll each half into a circle about 8 inches across and ¼ inch thick.
7
Place one circle of dough on the prepared baking sheet and spread it with the filling, leaving a ½-inch border. Place the second circle of dough on top of the first and press the edges to seal in the filling.
8
Using a knife, score the disc into 8 wedges, cutting about three-quarters of the way through to the bottom. Brush the tops with the egg wash and sprinkle with coarse sugar.
(142 grams) fresh raspberries1 cup(284 grams) all-purpose flour2 cupslarge egg, at room temperature1egg, beaten, for egg wash1Coarse sugar, for decorating
9
Bake for 25 to ⏱️ 30 minutes, until golden brown.
10
Serve as is, warm from the oven. Store leftovers in an airtight container at room temperature for up to 2 days.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...