Raspberry Sour Cream Scones

Light, fluffy, and indulgently delicious, these raspberry sour cream scones are the perfect addition to breakfast, tea-time, or dessert. Serve them warm and fresh from the oven and enjoy!


5 cups all-purpose flour

2/3 cup granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 large egg

1 cup FAGE Sour Cream

1 lemon zest

1 lemon, juiced

1 cup of butter, keep cold and cut into small pieces

1 cup fresh raspberries

Sour Cream Drizzle

½ cup FAGE Sour Cream

½ cup powdered sugar

¼ cup milk

  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a mixing bowl, use a paddle to beat egg for 30 seconds. Add sour cream, lemon zest, and juice and mix well.
  4. Slowly add sour cream mixture to the dry mixture until dough is slightly wet. Add butter pieces and mix until dough comes together. Do not overwork the dough.
  5. Flour surface and fold in raspberries into the dough. Gently roll out dough and using a 2 ½-inch round cookie cutter, cut out rounds. Repeat until dough is all used.
  6. Bake for 15-20 minutes or until scones are golden brown.
  7. In a small bowl, add sour cream, powdered sugar, and milk. Mix well and drizzle on top scones before serving.
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