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
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Make the raspberry filling: In a small bowl, gently combine the raspberries and jam. Set aside.
- Make the dough: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the butter and, using your fingertips, rub it into the dry ingredients until the mixture resembles coarse bread crumbs.
- 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.)
- 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.
- 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.
- 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.
- Bake for 25 to 30 minutes, until golden brown.
- Serve as is, warm from the oven. Store leftovers in an airtight container at room temperature for up to 2 days.
News Source: https://www.epicurious.com/recipes/food/views/raspberry-and-yogurt-scones/amp