Preheat your oven to 400 degrees F (200 degrees C). This ensures that your scones bake evenly and become golden brown. Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
In a mixing bowl, combine the dry ingredients: flour, granulated sugar, baking powder, baking soda, and salt. Use a whisk to ensure there are no lumps, making your mixture light and airy.
Grate the frozen unsalted butter directly into the dry mixture. This method helps incorporate the butter quickly without melting it. You can also use a pastry blender or fork to cut in the butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the Greek yogurt, heavy whipping cream, egg, and vanilla extract until smooth. This will add moisture and flavor to your scone mixture.
Add the wet ingredients to the dry ingredients, along with the fresh raspberries. Gently fold everything together using a rubber spatula until it starts to form large clumps. Be careful not to overmix; you want to preserve the raspberries whole.
Lightly knead the mixture in the bowl just a few times until it comes together in a ball. This helps to ensure the scones are fluffy, but be gentle to avoid toughening the dough.
Turn the dough out onto a lightly floured surface. Dust your hands with a little flour and gently pat the dough into an 8-inch circle. Cut the circle into 8 wedges, just like a pizza. This will give you nicely shaped scones.
Transfer the cut scones onto the prepared baking sheet. They can be placed close together, as they will expand while baking.
Bake in the preheated oven for about 16 to 18 minutes, or until they are golden brown. Keep an eye on them as they bake; the color is your best indicator of doneness.
Allow the scones to cool on a wire rack for 10 minutes. This helps them set and makes them easier to handle. While they cool, prepare the glaze.
For the glaze: In a mixing bowl, combine the powdered sugar and milk. Stir until smooth. If it’s too thick, add a little more milk until you reach your desired consistency for drizzling.
Drizzle the glaze over the cooled scones. Serve them warm, and enjoy every delicious bite of your homemade Raspberry Scones!
