Dough Preparation

• I always start by preheating the oven to 425°F (220°C) and lining a baking sheet with either parchment paper or a silicone baking mat. This helps the scones bake evenly and prevents sticking.

  In a medium bowl, I whisk together the flour, baking powder, and salt. Once the dry ingredients are combined, I cut in the cold, cubed butter using a pastry cutter (though a fork works too). The goal is to break down the butter into pea-sized crumbs — this gives the scones their signature flaky texture once baked.

  Next, I stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and almond extract. I mix everything gently until a sticky dough forms — being careful not to overwork it, which can make scones tough. Finally, I fold in the diced fresh raspberries. Because raspberries are delicate, I try to fold them in as gently as possible to avoid crushing them and turning the dough pink.
• Once the dough comes together, I transfer it directly to the prepared baking sheet. Using a spatula or lightly floured hands, I shape the dough into a round disc about ¾” tall. I then brush the top of the dough with the remaining 2 teaspoons of milk, which helps it bake up golden brown.

  Using a sharp knife, I slice the dough into 8 even triangular segments — like a pizza. There’s no need to separate them before baking, as they’ll naturally puff and pull apart in the oven. This also helps keep the insides soft and moist.
• I bake the scones at 425°F (220°C) for 17 to 20 minutes, depending on your oven and how golden you like them. You’ll know they’re ready when the tops are lightly golden and the edges feel set to the touch. The high heat gives them a crisp exterior while keeping the inside soft and tender.

  As tempting as it is to dive right in, I recommend letting the scones cool on the pan for about 5 minutes before transferring them to a wire rack. This short resting time allows them to finish setting up inside without drying out. Trust me — that little wait is worth it.
• While these scones are delicious on their own, you can add a light almond glaze for a bit of extra indulgence. Just whisk together 1/4 cup powdered sugar, a splash of milk, and a few drops of almond extract, then drizzle it over the cooled scones. I do this when I’m serving them for brunch or as a special treat.