Hallon och yoghurtscones

👩‍🍳 Gör så här

1. 1
   Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. 2
   Make the raspberry filling: In a small bowl, gently combine the raspberries and jam. Set aside.
3. 3
   Make the dough: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. 4
   Add the butter and, using your fingertips, rub it into the dry ingredients until the mixture resembles coarse bread crumbs.
5. 5
   In a small bowl, whisk together the yogurt, cream, and egg, then pour this into the flour mixture and stir until the dough comes together. (If the mixture is not forming a dough and seems a little dry, add a little more liquid.)
6. 6
   Turn dough out onto a floured surface and divide the dough in half and roll each half into a circle about 8 inches across and ¼ inch thick.
7. 7
   Place one circle of dough on the prepared baking sheet and spread it with the filling, leaving a ½-inch border. Place the second circle of dough on top of the first and press the edges to seal in the filling.
8. 8
   Using a knife, score the disc into 8 wedges, cutting about three-quarters of the way through to the bottom. Brush the tops with the egg wash and sprinkle with coarse sugar.
9. 9
   Bake for 25 to 30 minutes, until golden brown.
10. 10
    Serve as is, warm from the oven. Store leftovers in an airtight container at room temperature for up to 2 days.