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**)
Finish:
heavy cream or half-and-half
1 tablespoon Demerara sugar
Instructions
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.
Notes
*I used a 4 oz. tub of lemon Noosa Yoghurt. **If using fresh raspberries, freeze them for at least one hour before folding them into the dough.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/lemon-raspberry-scones/