Lemon Raspberry Scones

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:

Frequently Asked Questions:

What is the key to making a flaky scone dough?

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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.

What is the purpose of adding yogurt to the scone dough?

Yogurt adds moisture and a subtle tangy flavor to the scone dough, resulting in a tender texture.

Can I substitute lemon-flavored yogurt with plain yogurt?

Yes, you can use plain yogurt, but consider adding a little extra lemon zest to maintain the citrus flavor.

Why should I fold the dough before cutting out the scones?

Folding the dough creates layers, contributing to a flaky texture in the finished scones.

What is Demerara sugar, and is it necessary for the recipe?

Demerara sugar is a type of raw cane sugar with large crystals.

It adds a crunchy texture to the top of the scones.

If unavailable, you can use coarse sugar as a substitute.

Can I make the scone dough in advance and bake later?

Yes, you can prepare the scone dough in advance, shape the scones, and freeze them.

When ready to bake, allow them to thaw slightly before baking as directed.

How do I prevent the raspberries from bleeding into the dough?

Gently fold the raspberries into the dough to minimize breaking them.

Using fresh raspberries and handling them delicately helps prevent excessive bleeding.

Can I customize the size of the scones?

Yes, you can use a larger or smaller round cutter to adjust the size of the scones based on your preference.

What is the best way to store leftover scones?

Store leftover scones in an airtight container at room temperature for up to two days.

If kept longer, consider refrigerating or freezing them.

Reheat briefly in the oven before serving.