Raspberry and Yogurt Scones

For the raspberry filling

• 1 cup (142 grams) fresh raspberries
• 3 Tbsp. raspberry jam, warmed slightly

For the dough

• 2 cups (284 grams) all-purpose flour
• ⅓ cup (71 grams) granulated sugar
• 2 tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. salt
• ½ cup (1 stick/115 grams) cold butter, diced
•  ⅓ cup (71 grams) plain yogurt
• ⅓ cup (71 ml) heavy cream
• 1 large egg, at room temperature
• 1 egg, beaten, for egg wash
• Coarse sugar, for decorating

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.)
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.
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.