Raspberry and Yogurt Scones

Step 1

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 2

Make the raspberry filling: In a small bowl, gently combine the raspberries and jam. Set aside.

Step 3

Make the dough: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 4

Add the butter and, using your fingertips, rub it into the dry ingredients until the mixture resembles coarse bread crumbs.

Step 5

In a small bowl, whisk together the yogurt, cream, and egg, then pour this into the flour mixture and stir until the dough comes together. (If the mixture is not forming a dough and seems a little dry, add a little more liquid.)

Step 6

Turn dough out onto a floured surface and divide the dough in half and roll each half into a circle about 8 inches across and ¼ inch thick.

Step 7

Place one circle of dough on the prepared baking sheet and spread it with the filling, leaving a ½-inch border. Place the second circle of dough on top of the first and press the edges to seal in the filling.

Step 8

Using a knife, score the disc into 8 wedges, cutting about three-quarters of the way through to the bottom. Brush the tops with the egg wash and sprinkle with coarse sugar.

Step 9

Bake for 25 to 30 minutes, until golden brown.

Step 10

Serve as is, warm from the oven. Store leftovers in an airtight container at room temperature for up to 2 days.