4.67 from 3 votes
Raspberry Orange Scones
Raspberry Orange Scones
Prep Time
10 mins
Cook Time
16 mins
Total Time
26 mins
Course: Breakfast
Servings: 8
Author: Cynthia Rusincovitch
  • 2 cups white whole wheat flour
  • cup ⅓100% pure maple syrup
  • 1 tsp baking powder
  • tsp ¼baking soda
  • tsp ½salt
  • 8 tbsp unsalted butter frozen
  • cup ½Greek Yogurt Plain
  • 1 large egg
  • 1 tbsp pure vanilla extract
  • 1 orange for zesting
  • 1 cup raspberries fresh or frozen
  1. Heat oven to 400 degrees and move rack to the upper middle position.
  2. In a mixing bowl, mix flour, baking powder, baking soda and salt. Then grate the frozen butter into the flour mixture on the large holes of a box grater. Work the butter into the flour until it becomes like coarse meal. You can also do this step in the food processor. (But that means you have to wash your food processor and who needs that!?)
  3. In a second bowl, whisk Greek yogurt, ⅓ cup maple syrup, egg, vanilla, and the zest from an orange until the mixture is uniform and smooth.
  4. Using a fork, stir the Greek yogurt mixture into flour mixture until large dough clumps form and there is no loose flour in the bowl. Add the cup of raspberries and fold the berries gently into the dough until they are evenly distributed. Then use your hands to press the dough into a ball. (There may not seem to be enough moisture at first, but as you work the dough it will come together.)
  5. Turn out the dough onto a lightly floured surface or parchment paper and pat it into an 8-inch circle about ¾-inch thick. Use a sharp knife to cut into 8 triangles. Place the triangles on a cookie sheet lined with parchment paper about an inch apart. Bake until golden, about 16 to 18 minutes.