Raspberry Scones

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Measure out 2 cups of flour and pour it into a big mixing bowl.

Add 1 tablespoon of baking powder (using a half tablespoon measure twice) to the flour and mix lightly with a wooden spoon.

Pour in 1/4 cup of white sugar and mix it in.

Cut in hard cold butter (straight from the fridge) into the flour mixture using two knives or a pastry blender until crumbly.

Gradually add 3/4 cup of half and half, mixing gently with a spoon until a dough forms.

Add raspberries to the dough (using a whole carton, or to taste) and mix lightly with hands until combined, being careful not to over mix.

Gather the dough and place it in the freezer for about 10 minutes while preheating the oven to 425°F.

After 10 minutes, take the dough out of the freezer, unwrap it, and place it on a baking tray. You can either divide it into balls or cut it into 8 pieces.

Bake in the oven for 20 to 23 minutes, checking for doneness with a toothpick after 20 minutes.

Let the scones cool down before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens