Yoghurt lemon scones with raspberries
YOGHURT LEMON SCONES WITH RASPBERRIES
In England, scones are usually served with afternoon tea, but the small pastry is also ideal for Sunday brunch.
Before the discovery of baking powder, scones were prepared in a pan and looked more like a flat pancake. The scone gets its special consistency by gently working cold butter into the dough.
Traditionally, scones are served sweet with jam and cottage cream, but there are many variations of the English classic, like today’s recipe, yogurt lemon scones with raspberries.
Have fun baking 🤍
Ingredients (for about 15 pieces)
- 400 g spelled flour
- 3 tsp cream of tartar baking powder
- 1/3 tsp bourbon vanilla
- 1 pinch of salt
- 50 g of raw cane sugar
- 1 organic lemon, juice and zest
- 100 g of cold butter
- 2 organic eggs
- 220 g creamy natural yoghurt
- some oat milk or milk for brushing
- some raw cane sugar for sprinkling
- Mix the flour with the baking powder, ground vanilla, lemon zest, sugar and salt in a large bowl.
- Knead in pieces of cold butter with your hands to form a crumbly dough.
- Mix the yogurt with the egg and lemon juice and add to the crumb mixture. Mix with a spatula until the dough has roughly combined – do not knead for too long.
- Place the dough on a floured work surface and flatten with floured hands into a disc about 3 cm thick. Now you can cut out circles as you like or simply cut the dough into triangles.
- Spread the scones on a baking tray lined with baking paper and gently press in the raspberries.
- Brush with a little milk and sprinkle with a little raw cane sugar if you like.
- Bake in a preheated oven at 180°C for about 15 minutes until golden brown.
Tip! It is best to eat the scones while they are still slightly lukewarm and fresh from the oven. We also like to eat a little bowl of creamy natural yogurt (with a pinch of vanilla) with it.