Raspberry Thyme Scones are a sweet little treat, perfect for an afternoon of self-care. A tiny table set up in the yard with a thermos of herbal tea, a good book, and a plate of baked goods is a great way to relax and enjoy time alone. Feel free to substitute any other berries or fresh herbs you like, or happen to have on hand.
This post was first published on August 17, 2014 and was last updated July 26, 2019.
Flavour Substitution Ideas For Raspberry Thyme Scones:
- Blackberry Sage
- Strawberry Lemon
- Blueberry Lavender
- Peach Basil
A Note On Shaping Scones
I’m a perfectionist and love to weigh out my dough into equal size portions to ensure consistent size across the board. That being said, another option for shaping scones is to pat the dough into a 3/4-inch high circle and then cut it into triangular slices like a pizza. If you choose this route, you may want to try adding half of your raspberries before you pat the dough. Once your circle is formed and patted out, gently press the remaining raspberries into the top before slicing.
Looking For More Baking Recipes? Try:
Lemon Buttermilk Cake With Strawberry Jam-Cream Cheese Icing
Blueberry White Chocolate Scones
Strawberry Shortcake With Chai-Spiced Biscuits
Raspberry Thyme Scones
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh thyme leaves stems removed
- 1/2 cup Greek yogurt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup fresh raspberries
- coarse sugar for garnish optional
Instructions
- Preheat oven to 350ºF. Line a baking sheet with parchment paper.
- Whisk flour, baking powder, salt and thyme leaves together. Set aside.
- Mix Greek yogurt and baking soda together. Set aside.
- Combine butter, sugar, egg, and vanilla in mixer. Mix until butter is light and fluffy.
- Add flour mixture to butter and mix until just combined. Add Greek yogurt mixture and mix until just combined.
- Divide dough into eight even portions. Roll each ball between clean hands with 2 or 3 raspberries. Flatten each scone gently with fingertips. Pres remaining raspberries into tops of scones.
- Bake 18-20 minutes, until bottoms are golden. Remove from oven and cool.
- Optional - Sprinkle each scone generously with coarse sugar before baking.
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.
Gorgeous! I'm doing a garden tea party this morning with friends, so this was fun to see. Looks like you had fun shooting it. 😉