Raspberry and Yogurt Scones

When I create recipes, there always has to be a reason. So what’s the reason for these yogurt scones? It’s all about how the ingredients perfectly complement each other, not just in flavour, but in the way they affect one another. Yogurt is naturally acidic and that acid helps tenderize the flour. I dare you to find a more tender scone.

Raspberry Filling:
1 cup fresh raspberries (142 g)
3 Tbsp. raspberry jam, warmed slightly

Dough:
2 cups all-purpose flour, unbleached (284 g)
⅓ cup granulated sugar (71 g)
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. sea salt
½ cup (1 stick) butter, cold, diced (115 g)
⅓ cup plain yogurt (71 g)
⅓ cup heavy cream (71 mL)
1 large egg, at room temperature
1 egg, beaten, for egg wash

Garnish:
coarse sugar, for decorating

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). 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 breadcrumbs.

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" across and ¼" thick.

Place one circle of dough on the prepared baking sheet and spread it with the filling, leaving a ½" 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 qtsers of the way through to the bottom. Brush the tops with the egg wash and sprinkle with coarse sugar.

Bake for 25-30 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.

Makes 8 scones.