Raspberry Vanilla Bean Scones / JillHough.com

Raspberry Vanilla Bean Scones

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Light, flaky, and fruity, these scones are super-simple to make, and a delicious way to celebrate berry season. So while you’re at it, make a double or triple batch and either freeze the extra disks of dough or bake all the dough and freeze the finished scones. Then next time, they’ll be even easier to enjoy.

A note about the icing. It should be thin enough to drizzle, but not so thin that it won’t hold its shape as you drizzle it. If you’d prefer it stiff enough to spread, use 1 1/2 to 2 cups of sugar.

(For tips for buying and using berries, see this post.)

Makes 6 to 8

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 vanilla bean, split and scraped (see notes)
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 1/3 cup plain yogurt
  • 1/2 cup fresh raspberries
  • For the icing
  • About 1 cup powdered sugar
  • 1 large egg white (see notes)
  • 1 vanilla bean, split and scraped

In the bowl of a food processor, place the flour, granulated sugar, baking powder, baking soda, salt, and vanilla seeds and process to combine (save the vanilla pod for another use). Add the butter and process until the mixture resembles a coarse meal. Transfer the mixture to the bowl of a stand mixer or to a large mixing bowl and set aside in the refrigerator 15 minutes.

Preheat the oven to 375°F.

Meanwhile, add the yogurt to the flour mixture. Use the paddle attachment and a stand mixer or a hand-held mixer on medium speed to mix just until a dough almost forms. Add the raspberries and mix just until a dough forms. Turn the dough out onto a lightly floured surface and knead a few times until the dough comes together. Shape the dough into a 1-inch thick round. (You can make the scone dough in advance, storing it wrapped in plastic wrap and refrigerated for up to 3 days or frozen for several months. Thaw before continuing.)

Cut the round into 6 to 8 wedges, arrange the wedges on a rimmed baking sheet, and bake until lightly browned, 25 to 30 minutes. Set aside to cool to room temperature.

To make the icing: In the bowl of an stand mixer or in a medium bowl using a hand-held mixer, combine 1 cup of powdered sugar with the egg white and vanilla seeds on slow speed, mixing until smooth (save the vanilla pod for another use). Add more sugar as needed for desired consistency. Transfer the icing to a resealable bag, snip off the corner, and drizzle the icing over the scones. (You can store the finished scones in the freezer for several months.)

NOTES If you’d prefer to use pure vanilla extract, substitute 2 to 3 teaspoons for each whole vanilla bean—for the scone dough, add it with the yogurt instead of combining it with the dry ingredients.

If you're concerned about using raw egg whites, use pasteurized eggs or substitute with the equivalent amount of dried egg whites and water.

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