The most delicious easy white chocolate raspberry scones made with Greek yogurt instead of heavy cream, that can be enjoyed all year round!
Jump to RecipeThese delicious scones can be enjoyed any time of the year. The best part is that no heavy cream is added to them! Make these scones with full fat Greek yogurt, and enjoy them even more!
Now if you have never made scones, let me teach you how. Here are some tips and tricks below to help you!
Tip One: Freeze your butter!
Plan to make scones later this week? Pop that butter in the freezer now! The key to a good scone is keeping the dough COLD! And your butter COLD!
Tip Two: Grate your frozen butter.
Scones usually mean you have to have cold butter and cut it into your dry ingredients. That is very true, and to make this process even easier, grate your butter! It will help decrease your mixing time, and keep your butter nice and cold. This will help create the most buttery scones your heart can desire. Also if you don’t have a pastry cutter, no problem! Just use a fork.
Tip Three: Keep all your ingredients cold!
Once you complete a step, pop those ingredients in the freezer or fridge. Mixed your dry ingredients? Pop it in the freezer while you are mixing your wet ingredients. Made your dough, pop it in the fridge before baking. You get the drill, keep everything cold!
Tip Four: If your dough is too sticky, add a tablespoon of flour. If your dough is too dry, add in some more greek yogurt.
If this is your first time making scones, check out my Coconut Blueberry Scone recipe that has a how-to video.
White Chocolate Raspberry Scones
Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy8
scones45
minutes20
minutesThe most delicious easy white chocolate raspberry scones made with Greek yogurt instead of heavy cream, that can be enjoyed all year round!
Ingredients
1/2 cup salted butter, frozen
2 cup all purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup full fat Greek yogurt
1 large egg
1 1/2 teaspoon vanilla extract
1/2 cup white chocolate chips
1/2 cup fresh raspberries (if using frozen, do not thaw beforehand)
Directions
- Grate your frozen butter. Place back in freezer once grated.
- In a large bowl mix your dry mixture. Whisk flour, sugar, baking powder, and cinnamon together. Put in freezer while you mix wet ingredients.
- In a medium sized bowl mix your wet ingredients. Whisk Greek yogurt, egg, and vanilla together. Stir in your raspberries and white chocolate chips. Set aside in refrigerator.
- Take out your dry flour mixture and frozen grated butter. Add your frozen butter into your dry mixture and combine with a pastry cutter, fork or hand until the mixture reaches pea sized crumbs.
- Then take out your wet mixture. Drizzle it over your flour butter mixture until everything is mixed. If you find your dough to be too dry, add more yogurt. If your dough is too wet, add more flour.
- On a well floured surface, form dough into an 8-inch disc. Wrap your dough in saran wrap and refrigerate for at least 15 minutes.
- Preheat oven to 400F. Line a large baking sheet with parchment paper.
- After refrigerating, unwrap your dough disc and plate it on the parchment paper lined baking sheet. With a sharp knife cut your disc into 8 wedges. Place the wedges 2-3 inches apart on your baking sheet. Lightly brush some milk on top of the wedges and sprinkle with sugar.
- Bake for 20-25 minutes, until golden brown around the edges and light brown on top.
Notes
- These scones can be enjoyed at room temperature for up to three days, or refrigerated for up to five days.
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