Raspberry Scones Recipe

Name: Raspberry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SCONES:; 3 cups Flour Plus 1 Teaspoon Flour, Divided Use; 1-1/2 teaspoon Baking Powder; 1 dash Salt; 1 cup Butter, Room Temperature; 1-3/4 cup Sugar; 2 Tablespoons Fresh Squeezed Orange Juice; 1 teaspoon Grated Orange Zest; 3 whole Eggs; 1 cup Vanilla Yogurt; 2-1/2 cups Fresh Raspberries (2 1/2 Cups Is Approximately A 12 Oz. Bag); _____; FOR THE DRIZZLE:; 1 cup Powdered Sugar; 1 Tablespoon (or More) Of Water

Servings: persons

FOR THE SCONES:
3 cups Flour Plus 1 Teaspoon Flour, Divided Use
1-1/2 teaspoon Baking Powder
1 dash Salt
1 cup Butter, Room Temperature
1-3/4 cup Sugar
2 Tablespoons Fresh Squeezed Orange Juice
1 teaspoon Grated Orange Zest
3 whole Eggs
1 cup Vanilla Yogurt
2-1/2 cups Fresh Raspberries (2 1/2 Cups Is Approximately A 12 Oz. Bag)
_____
FOR THE DRIZZLE:
1 cup Powdered Sugar
1 Tablespoon (or More) Of Water

1
When cooking with your kids - don't limit them - they really can do it all with your guidance. Have fun!
2
Preheat oven to 350 degrees F.
3
Grease a scone pan or you can also use 2 cake pans. (You can also make as a bundt cake by using a bundt pan).
4
Combine 3 cups of flour, baking powder and salt in a medium bowl and set aside.
5
Combine butter and sugar and beat with your mixer until creamy. Beat in orange juice and zest. Add eggs one at a time, beating after each addition. Add in the yogurt.
6
Add dry ingredients into the creamed mixture and mix until just blended. Toss berries gently with 1 teaspoon of flour and add to batter. Spoon batter into chosen pan(s).
7
If baking in a scone pan cook for approximately 30 minutes. If baking a bundt, bake for about an hour, if using cake pans check after 40 minutes. When a wooden toothpick inserted comes out clean and top is golden it is finished. Cool 30 minutes.
8
Remove from pan(s). Cut into scone shapes if using cake pans.
9
Combine powdered sugar and the water in a medium-sized bowl, stir until smooth. Add a few additional drops of water if needed to reach your desired consistency. Drizzle over your scones/cake and serve.

1255

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE SCONES:, 3 cups Flour Plus 1 Teaspoon Flour, Divided Use, 1-1/2 teaspoon Baking Powder, 1 dash Salt, and more.

Yes, Raspberry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Scones

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