Homemade Raspberry Scones

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 375℉. Line a large sheet pan with parchment paper. Set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.

Use a pastry blender to incorporate the butter into the dry ingredients, until a shaggy, sandy mixture forms, with butter pieces about the size of large peas.

Drizzle the milk and vanilla over the crumbs, and stir with a spatula until mostly combined.

When the crumbs are mostly moistened, switch to using your hands, and fold in the frozen berries. Work quickly, and knead, firmly but gently, until all of the flour is combined, and the dough holds together in a large mound.

Transfer to a lightly-floured work surface, and shape the dough into a flat, round disk, about 1-1/2 inches thick. It does not have to be perfect!

Use a bench scraper or sharp knife to cut the dough into 6 wedges.

Transfer the scones to the prepared sheet pan, leaving space between them. Lightly brush the tops of the scones with milk, and sprinkle with sanding sugar.

Bake for 20-30 minutes, until the scones are golden, gently puffed, and cooked through.

In a small bowl, stir together the powdered sugar and lemon juice until smooth.

Stir in the vanilla. Add a splash or two of milk as needed.

While the scones are still warm, drizzle each with the icing, then place on a baking rack to set. Enjoy!

Cooking Techniques

Spice Level:

Allergens