Raspberry LOVE scones

Time: 30 minutes

It is one of those feel good months – February! I am celebrating Valentine’s Day at many different events… dinner with hubby, brunch with family, symphony orchestra with daughter and hubby & my mother-in-laws Groovy Gang choir (made up of mostly men and women over the age of 80 who LOVE to sing). I love these scones because they are pink and shaped similar to a heart…. I have paired it with this music as the dancers and music are amazing and you may note that there are all ages and abilities in this dance – it ends on such a positive, lively note. Enjoy!

Music Selection: Andrew Rieu & 150 Ballroom dancers – Lara’s Theme & Light Cavalry


1/3 cup granulated sugar

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

½ cup butter (2 sticks), cold, and cut into ½ inch cubes

1/2 cup + 2 tablespoons vanilla flavored Greek Yogurt (I recommend whole milk yogurt), or sour cream

2 -4 Tbsp heavy cream

1 large egg

1 teaspoon pure vanilla extract

2/3 cups fresh raspberries, washed and dried well

Extra sugar for topping


Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a medium bowl, combine sugar, flour, baking powder and salt and mix until combined.

Using a pastry cutter, cut the butter into flour mixture 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. Depending on the consistency, you may need a little of the cream to mix it together. Use your hands to fold it into a ball. 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.

Brush the tops with a little of the cream and sprinkle on extra sugar lightly.

Bake until golden, about 17 – 20 minutes.

Cool for 10 minutes and serve with Devonshire clotted cream, cream cheese, jams, butter and/or lemon curd. These are great for breakfast, brunch or high tea with strong coffee or tea!

Breakfast Tip: Mix all the dry ingredients the night before and cut in the butter. Also, in another bowl, mix the yogurt, cream, vanilla and egg in another bowl and cover. Leave both the dry and wet ingredients in the fridge over night. Then mix them together in the morning, add in the berries and bake. You will save a good 10 minutes!

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