Raspberry Skyr Scones

Name: Raspberry Skyr Scones
Yield: 8
Ingredients: 2 cups all-purpose flour, plus up to another cup for kneading; 1/4 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 6 tablespoon butter, cold and cut into small pieces; 1 container Painterland Sisters Wilder Raspberry Skyr Yogurt; 1 large egg; 1/4 cup heavy cream; 1 teaspoon vanilla extract; 1 cup fresh or frozen raspberries; ½ cup (56 grams) powdered sugar; 1 tablespoon heavy cream; 1 tablespoon raspberry preserves

Bright summer mornings call for something special, and these Raspberry Skyr Scones are just the thing! Made with our new Wilder Raspberry skyr, every bite is packed with creamy goodness, fresh raspberry flavor and a boost of protein to help start your day. They bake up tender with golden, buttery edges and are topped with a sweet raspberry glaze that makes breakfast feel like a treat. Whether you're serving them alongside your morning coffee, sharing them at brunch or grabbing one on your way out the door, these scones are sure to become a favorite. We can't wait for you to try our newest skyr flavor in this delicious recipe!

Whatcha Need

For the Scones

2 cups all-purpose flour, plus up to another cup for kneading
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoon butter, cold and cut into small pieces
1 container Painterland Sisters Wilder Raspberry Skyr Yogurt
1 large egg
1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries

For the Raspberry Glaze

½ cup (56 grams) powdered sugar
1 tablespoon heavy cream
1 tablespoon raspberry preserves

Servings: 8 scones

Whatcha Do

Preheat the oven to 400°F.
In a large bowl, whisk together 2 cups of the flour, the sugar, baking powder, baking soda, and salt. Add the cubed butter and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the Skyr, egg, heavy cream, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir just until a rough, shaggy dough forms. Gently fold in the raspberries. If using fresh raspberries, they will likely break apart as you mix. This is perfectly fine, but you may need to add a little more flour during kneading than you would if using frozen raspberries.
Turn the dough out onto a generously floured surface. Knead gently until the dough comes together and is mostly smooth, adding more flour as needed to prevent sticking.
Transfer the dough to a parchment-lined baking sheet and gently pat it into a round about 2 inches thick. Using a sharp knife or bench scraper, cut the round into 8 wedges, leaving the wedges in place. Bake for 20 to 25 minutes, or until the scones are puffed and golden brown.
While the scones bake, whisk together the powdered sugar, heavy cream, and raspberry preserves until smooth. Add more heavy cream or powdered sugar as needed to achieve a thick but pourable glaze.
Drizzle the glaze over the warm scones and serve. Store leftover scones in the refrigerator for up to 1 week and reheat before serving, if desired.