Raspberry and Yogurt Scones
Ingredients
- 1 cup (142 grams) fresh raspberries
- 3 Tbsp. raspberry jam, warmed slightly
- 2 cups (284 grams) all-purpose flour
- ⅓ cup (71 grams) granulated sugar
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ½ cup (1 stick/115 grams) cold butter, diced
- ⅓ cup (71 grams) plain yogurt
- ⅓ cup (71 ml) heavy cream
- 1 large egg, at room temperature
- 1 egg, beaten, for egg wash
- Coarse sugar, for decorating
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