We decided to try our hand at scone making and after trying My Baking Addiction's scone recipe, we realized that we didn't have to be intimidated by them all these years. They're only sweeter versions of a biscuit. Don't judge us for not knowing that all this time. We decided to add a three tablespoons of buttermilk to the scone batter to help compliment the greek yogurt's tangy flavor and because we adore buttermilk. Be very careful and add the buttermilk one tablespoon at a time, making sure not to make the batter too wet. These scones are delightful with a cup of tea or served with a brunch spread.
Lemon Raspberry Buttermilk Scones
- 1/3 cup granulated sugar
- zest of two medium lemons
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup + 2 tablespoons lemon flavored Greek Yogurt (I recommend whole milk yogurt), or sour cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons buttermilk
- 2/3 cups fresh raspberries
- 3 tablespoons unsalted butter; melted
- 1 cup confectioners’ sugar; sifted
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder and salt and mix until combined.
- Grate butter into flour mixture on the large holes of a box grater; use a fork or pastry blender to work in the butter until the mixture resembles coarse meal
- In a small bowl, whisk the yogurt (or sour cream), egg and vanilla until smooth.
- Using a fork, stir sour cream mixture into flour mixture until a dough starts to form. Gently fold in raspberries. The raspberries may break up a little, no worries because they’ll bake up beautifully. Gently use your hands to press the dough against the bowl into a ball. The dough will be quite sticky at first, but it will come together.
- Place the dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
- In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. If you would like to drizzle the glaze onto your scones instead of dipping them, you can thicken the glaze a bit with additional confectioners’ sugar.