Juicy, jammy berries make these Raspberry Scones a delight! I swap the cream for Greek yogurt, but this lightened up version is every bit as delectable as the original.
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Proper scones, Well Plated style.
I adore scones; there’s something about them that feels so fancy and just so… British.
These raspberry scones have the taste and texture you want in a proper scone recipe, but I’ve lightened things up with some Well Plated twists:
- All-Purpose Flour Combined With Whole Wheat Pastry Flour. My favorite baking blend of flours (also used in these Blueberry Biscuits) to sneak in some whole grain goodness.
- Oats. Makes these scones hearty without feeling heavy. It also means you can totally enjoy them for breakfast.
- Greek Yogurt. My healthy, fat-free swap for cream that lightens this recipe while still providing the scones with essential moisture.
I always opt for fresh, rather than frozen, raspberries for this recipe, so I highly recommend making these scones when berries are in their prime! (And if you’ve got extra, add my Raspberry Muffins to your baking list too.)
5 Star Review
“Made these for my play date this morning and they were a hit with moms and kids alike! Thanks for a great recipe!”
— Elizabeth —
My Tips for the Best Scones EVER
- Use Cold Ingredients for Flakiness. Keep your butter, egg, yogurt, and buttermilk refrigerated until the moment you need them. Cold ingredients help create those irresistible flaky layers by preventing the butter from melting too soon during mixing and baking.
- Or Use Frozen Butter to Hedge Your Bets. If you’ve never made scones before, you may even want to freeze your butter before starting the recipe. This will give you a little extra time to mix and shape your dough before it starts softening. I like to freeze the butter and grate it directly into the flour using a box grater.
- Measure the Flour Accurately. Use a spoon to scoop flour into your measuring cup, then level it with a knife. Packing flour too tightly or scooping directly from the bag can add extra flour, making scones dry and dense.
- Let the Scones Cool Slightly Before Serving. Allow the raspberry scones to rest for 10 minutes after baking. This quick cooling time helps them set so they don’t crumble when you bite into them.
How to Make Raspberry Scones
Prepare. Preheat the oven and line a baking sheet with parchment paper.
Mix the Wet Ingredients. Whisk together the buttermilk, yogurt, and egg. Set aside.
Mix the Dry Ingredients. In a separate bowl, combine the dry ingredients.
Add the Butter. Cut in the COLD butter into the flour mixture until the butter resembles small peas.
Finish the Dough. Add the buttermilk mixture to the flour mixture and stir until a sticky, wet dough comes together. Gently fold in the raspberries.
Form the Scones. Turn out the dough onto a lightly floured surface and shape into a disc. Divide into twelve equal pieces using a biscuit cutter or sharp knife.
Bake. Transfer to the prepared baking sheet and bake until the tops are golden and firm. Remove, let cool, and then serve. ENJOY!
More Scone Recipes
- Rhubarb is only in season for a short time, so when it’s available, I love whipping up a batch of Rhubarb Scones!
- Pumpkin Scones are the move when fall rolls around. I just adore that cozy flavor!
- You can never go wrong with these classic Strawberry Scones.
Raspberry Scones
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Ingredients
- ½ cup buttermilk, cold
- ¼ cup non-fat plain Greek yogurt, cold
- 1 large egg, cold
- 1 cup all purpose flour
- ⅔ cup whole wheat pastry flour
- 1 ⅓ cup old fashioned rolled oats
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 6 tablespoons unsalted butter (very cold and cut into small pieces)
- ¾ cup fresh raspberries 4 ounces
Instructions
- Place a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper or a Silpat mat
- In a small bowl, whisk together the buttermilk, yogurt, and egg. Set aside.
- In the bowl of a food processor or a large bowl, combine the all purpose flour, whole wheat pastry flour, oats, sugar, baking powder, baking soda, salt, ginger, and nutmeg.
- Working quickly so that the butter stays cold, incorporate the butter pieces into the flour mixture, either by pulsing a few times (if using a food processor) or by hand with a pastry blender or fork, until the butter is the size of small peas. (You should still be able to see the pieces of butter and they they may not be uniform in size.) If using a food processor, transfer the mixture to a large mixing bowl.
- Pour the buttermilk mixture over the flour mixture and stir with a fork just until the dough comes together (the dough will be sticky and wet.) With a spatula, gently fold the berries into the dough until barely distributed (about 8 turns of the spatula), being careful not to break the berries apart.
- Turn the dough out onto a lightly floured work surface. With floured hands, gently pat the dough into a 1 and 1/2 inch thick circle. Flour a 2-inch biscuit cutter and cut out the scones, or use an ice cream scoop to portion scones with about 1/4 cup batter in each. Arrange on the prepared baking sheet and bake for 20 minutes, until the tops are golden and firm. Transfer to a baking sheet to cool for 10 minutes, then serve warm.
Notes
- TO STORE: Store in an airtight container at room temperature for up to 2 days.
- TO FREEZE: Keep tightly wrapped in plastic and foil for up to 1 month.
- Fresh raspberries are best in this recipe because they hold their color. Frozen, thawed raspberries will taste good too, but they are more likely to stain your scones blue.
- To keep the butter as cold as possible, I actually toss mine in the freezer a few hours before I bake the scones. It makes a huge difference in their final texture.
Nutrition
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Thanks–I made them this morning and they were a perfect Saturday morning treat!
Yay Laura!!! I’m so so happy you tried these and enjoyed them. Thanks for taking time to share your review and have a great day :-)
Made these for my play date this morning and they were a hit with moms and kids alike! Thanks for a great recipe!
YAY! I’m so happy these were a hit, Elizabeth! Thank you for taking the time to share this kind review!
Could I sub the flours for a bobs one to one gluten free flour blend? Trying to find a gluten free scone recipe. Thanks!
You can definitely try that Sarah!
I made these on a whim because I had extra raspberries and Greek yogurt in the fridge. So glad I did! They’re not super fluffy like some scones, but the texture was still really nice. More of a rustic, homemade vibe. Loved the light tanginess from the yogurt and buttermilk combo.
So glad you enjoyed them, Eleonor! Thank you!
Made a batch of these for brunch and they went over really well. I wasn’t sure at first how the oats would work in a scone, but I really liked the texture they added. These felt heartier than a typical scone but still light enough to enjoy with tea.
So glad you enjoyed them, Lucille! Thank you!
I wasn’t expecting much since I usually go for butter-heavy, super-sweet scones, but these were a nice surprise. They have a wholesome vibe but still taste like a treat. The raspberries were definitely the star. I’d maybe add a pinch more salt next time, but that’s just personal preference.