You know it’s fall when pumpkins make an appearance everywhere – at grocery stores, on porches, in cooking magazines. It’s a welcome sight and a time when my mind fills with squash-centric recipes. In fact, I was eager to try my hand at Eva Kosmas Flores’ pumpkin cinnamon rolls this weekend until …
I spotted a 12-ounce container of raspberries on sale for $4 while running errands. And then Jason and I accompanied my parents to Costco to pick up some staples – coffee, butter and a 25-pound bag of flour – and came home with a few impulse buys, including a variety pack of Noosa Yoghurt.
So I abandoned my original baking plans and made these lemon raspberry scones instead. I don’t regret the decision at all. The pretty pastries are moist, flaky (like a biscuit) and a bit tangy (thanks to the addition of lemon Noosa in the dough). While you could finish the scones with a simple glaze (by mixing 1/2 cup powdered sugar with 1 tablespoon lemon juice), I think they’re perfectly sweet as is.
Recipe adapted from Averie Cooks.
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 6 tablespoons unsalted butter, cold, cut into small pieces
- ½ cup whole milk lemon yogurt (see notes*)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries (see notes**)
- heavy cream or half-and-half
- 1 tablespoon Demerara sugar
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, granulated sugar, baking powder and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal.
- In a separate bowl, combine the yogurt, egg and vanilla extract; mix well.
- Add the wet mixture to the dry mixture and stir until just combined. Gently fold in the raspberries.
- Turn out dough onto a lightly floured work surface and pat into a ¾"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a ¾"-thick rectangle. Repeat the process, flouring your work surface as necessary to prevent sticking.
- Cut out scones with a round cutter and transfer to the prepared baking sheet. Press together scraps and cut out one or two more scones.
- Brush tops of scones with heavy cream or half-and-half, and sprinkle with Demerara sugar.
- Bake for 15-18 minutes or until golden brown. Transfer scones to a wire rack to cool.
**If using fresh raspberries, freeze them for at least one hour before folding them into the dough.
Love the blog! These scones smell great. However, they fell a little flat, tasting somewhat bland and, texture-wise, being a bit cake-like (though this definitely could have been my fault!).
Thanks so much, Anna! And sorry the scones didn’t live up to your expectations. For a more robust flavor, you could add some lemon zest to the dough. And, while it’s not uncommon for scones to have a cake-like texture, be sure to avoid overmixing for a tender crumb.
These scones looks gorgeous! Love the idea of using lemon flavoured yogurt- and lemon is such a perfect pair with raspberries. Good on you for being spontaneous with your baking too – sometimes I find the best things come out of spur-of-the-moment purchases, decisions and seasonal fruit!
Thanks so much, Claudia! I’m sure pumpkin will make an appearance on the blog very soon!