Raspberry Scones

Another great recipe from Smitten Kitchen! These raspberry scones have a delicious subtle flavour. I ate a couple fresh the day I made them, the next day I cut one in half & toasted it… put some butter on which melted into the warm crispy scone… SO GOOD!!!

Of course as usual I didn’t have all the ingredients as the recipe called for, but I substituted what I had & they were so yummy! I decided to make them when I saw the recipe because I had leftover ricotta from the Ricotta Gnocchi with Corn & Tomatoes & had some frozen raspberries….

Grocery list to make these other than flour, sugar, salt etc

  • 1 cup raspberries***I used frozen
  • 3/4 cup ricotta
  • 1/3 cup greek yogurt or heavy cream ***I used yogurt

Here is the recipe as I made them…


2 cups flour

1 tbsp baking powder

1/2 tsp salt

6 tbsp of butter or it is 85 grams if you want to weigh it or ,38 of a cup…

1 cup fresh raspberries.*** I used frozen

3/4 cup ricotta

1/3 cup greek yoghurt *** the original recipe calls for 1/3 cup heavy cream which I did not have so I used a vanilla flavoured greek yogurt!


Preheat oven to 425f   Line a baking sheet with parchment paper

  1. Whisk the flour, baking powder & salt together in a large bowl
  2. Cut the butter into pieces & add to the flour. If you have a pastry blender, cut the butter into the flour with it, or use 2 knives, or even your fingers but you don’t want  to overwork the butter into the flour with your hands… the pieces of butter should be pea sized
  3. Add the raspberries to the flour/butter mixture. You can use the pastry blender to cut the berries up a bit..or knives…they should be halved..but left in chunks..
  4. Add the ricotta & greek yogurt ( or heavy cream) to the flour/butter mixture & mix together. Knead the dough a bit to pull it all together..you want the dough to ‘rough’ looking…not smooth like a cookie batter…
  5. Put the dough onto a floured work surface & pat it into a square… 7 inches square but 1 inch thick
  6. Using a long knife, cut this square of dough into 9 even squares
  7. Put them onto the prepared baking sheet….use a spatula to do this
  8. Bake in the preheated oven for approximately 15 minutes until they are nicely browned
  9. Cool on the pan for a bit then remove to a rack to cool completely


Butter cubes in the flour
Cut the butter into the flour until the butter is pea sized
Add the raspberries
Cut the raspberries into smaller pieces
Add the ricotta and greek yogurt
Knead it into this craggy dough
Flatten to a square that is 7 inches & 1 inch thick
Cut into 9 squares
Baked until brown








2 Comments Add yours

  1. rlbrown@mymts.net says:

    hi marilyn, this is marcys sister linda, i luv your recipes especially your vegetarian ones, last nite i made the coconut curry lentil soup, it was delicious. thanks


    1. I’m so glad you liked the soup!


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