Raspberry Scones Recipe
There’s something truly special about baking a batch of Raspberry Scones at home—the irresistible aroma, the ruby-red berries peeking out from golden edges, and the promise of a cozy breakfast treat or afternoon pick-me-up. This recipe is packed with bright, juicy raspberries and a tender crumb, putting the simple pleasures of a traditional bakery right in your own kitchen. If you’ve never made scones before, don’t worry: these are easy, unfussy, and deliver bakery-level results every single time!
Ingredients You’ll Need
Ingredients You’ll Need
It’s remarkable how just a handful of pantry and fridge staples can create Raspberry Scones that are melt-in-your-mouth delicious. Each ingredient brings something unique—whether it’s richness, structure, or a burst of sweet, tangy flavor—so it’s worth taking a moment to see how they work together.
- All-purpose flour: The base of our scones, flour gives these scones their fluffy, light texture and structure.
- Granulated sugar: Adds sweetness without overpowering the natural tartness of the raspberries.
- Baking powder: This is your leavening agent for a sky-high rise and irresistibly soft crumb.
- Salt: A little goes a long way to balance and enhance all the sweet and tart flavors.
- Cold unsalted butter (cubed): The secret to flaky scones! Keep it cold so you get those lovely buttery pockets.
- Fresh raspberries: Nothing beats the juicy bursts and cheerful color fresh berries bring, but frozen work well in a pinch.
- Heavy cream: For moisture and richness, plus a beautiful golden finish when brushed on top.
- Large egg: Helps bind the dough and adds subtle richness to the final scones.
- Vanilla extract: Rounds out the flavors and adds that classic bakery aroma.
- Coarse sugar (optional): For a sparkling, crunchy top—totally optional, but who can resist a little extra sparkle?
How to Make Raspberry Scones
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to ensure the Raspberry Scones bake up evenly and release with no fuss. Getting your tools and oven ready at the outset makes the whole process smooth and stress-free!
Step 2: Mix Dry Ingredients
In a big mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. This not only combines the dry ingredients but also aerates the mixture, setting the stage for soft, tender scones.
Step 3: Cut in the Cold Butter
Add the cold, cubed butter to the bowl. Using a pastry cutter (or your fingertips), work the butter into the flour mixture until it looks crumbly—think pea-sized lumps. This step is fun and crucial, as little pieces of butter will melt during baking, creating flaky layers in every Raspberry Scone.
Step 4: Gently Fold in the Raspberries
Now comes the best part: toss in those luscious raspberries! Gently fold them through the mixture, aiming to keep the berries whole for juicy pockets of flavor amid the crumb.
Step 5: Combine Wet Ingredients
In a separate bowl, whisk together your heavy cream, egg, and vanilla extract. This trio ensures the dough will come together easily and have a rich flavor. Pour the wet ingredients over the dry mixture.
Step 6: Bring the Dough Together
Use a spatula or fork to carefully stir everything until just combined. Don’t overmix! A few floury streaks are fine; rustic charm is what makes Raspberry Scones so beloved.
Step 7: Shape and Cut the Scones
Dust your countertop with a little flour and turn out the dough. Pat it into a 1-inch thick circle. Use a sharp knife or bench scraper to cut the round into 8 equal wedges. It may look a bit rough—that’s exactly right!
Step 8: Bake to Golden Perfection
Arrange the wedges on your lined baking sheet, giving them a bit of space. Brush the tops with a splash of extra heavy cream and, if desired, sprinkle over some coarse sugar for a bakery-worthy sparkle. Bake for 18 to 20 minutes or until your scones are golden and the aroma is impossible to resist. Let them cool just a little before serving—warm scones are pure happiness.
How to Serve Raspberry Scones
Garnishes
For a special finishing touch, dust your Raspberry Scones with a whisper of powdered sugar or drizzle lightly with a simple glaze made from powdered sugar and cream. A dollop of crème fraîche, whipped cream, or even a spoonful of lemon curd can elevate each scone into something extraordinary.
Side Dishes
These beauties shine on their own, but they’re also fantastic alongside a mug of hot tea or coffee. For a brunch spread, pair Raspberry Scones with a fruit salad, yogurt parfaits, or soft scrambled eggs. The slightly tart berries are lovely next to something creamy or savory.
Creative Ways to Present
Make your Raspberry Scones the centerpiece of a breakfast board with fresh berries and jams, or wrap them in parchment and tie with twine for sweet gifts. Stack them high on a pretty cake stand or serve still-warm with little pots of butter and jam at a brunch party—they never fail to impress.
Make Ahead and Storage
Storing Leftovers
Raspberry Scones are at their absolute best the day they’re baked, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Keep them sealed well so they stay soft and tender—a quick warm-up before serving helps refresh them beautifully.
Freezing
To freeze, let the scones cool completely, then wrap them tightly in plastic wrap and store in a freezer-safe bag or container. They’ll keep for up to 2 months. You can also freeze the unbaked wedges and bake straight from frozen—just add a couple of extra minutes to the bake time.
Reheating
To revive leftover or thawed scones, simply pop them in a 300°F oven for 8–10 minutes. Alternatively, a brief zap in the microwave will also work (though you’ll miss out on the crisp edges). This brings back that just-baked texture and makes Raspberry Scones feel bakery-fresh once again.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work perfectly for Raspberry Scones—just use them straight from the freezer and don’t thaw first. This keeps the berries from staining the dough too much and helps maintain their shape.
Why do my scones sometimes turn out dry?
Dry scones usually result from overmixing the dough or baking a bit too long. Stir the dough gently and only until just combined, then bake only until golden. Using heavy cream and not skimping on the butter also ensures your Raspberry Scones stay moist and tender.
Can I make smaller or larger scones?
Definitely! Simply divide the dough into more or fewer wedges, adjusting the baking time as needed; smaller scones will need a couple minutes less, and larger ones a bit more. Just keep an eye on the color and doneness.
What’s the best way to prevent my scones from spreading too much?
Keeping the butter and cream as cold as possible helps the scones hold their shape. If your kitchen is warm, chill the shaped scones on the baking sheet for 10 minutes before baking. This sets the butter, resulting in taller, fluffier Raspberry Scones.
Can I add other flavors or mix-ins?
Absolutely—this is a great recipe for experimenting! Try adding white chocolate chips, a bit of lemon zest, or even a handful of chopped nuts for extra flavor. The base dough is versatile, so your Raspberry Scones can be endlessly customized.
Final Thoughts
There’s nothing quite like the homemade goodness of Raspberry Scones—every bite bursts with juicy berries and rich, buttery crumb. I hope you’ll give this recipe a try soon, whether you’re looking for a special weekend treat or just because. Happy baking!
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Raspberry Scones Recipe
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delight your morning with these tender Raspberry Scones that are bursting with fresh raspberries and a hint of vanilla. These buttery scones are perfect for a leisurely breakfast or a delightful afternoon snack.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 6 tablespoons cold unsalted butter, cubed
- 1 cup fresh raspberries
- 1/2 cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter and Berries: Cut in the cold butter until the mixture resembles coarse crumbs, then gently fold in the raspberries.
- Combine Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Mix Everything Together: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Shape the dough, cut into wedges, and place on the baking sheet.
- Bake: Brush the scones with heavy cream, sprinkle with sugar, and bake for 18-20 minutes until golden brown. Cool slightly before serving.
Notes
- Use frozen raspberries if fresh ones aren’t available; do not thaw before adding to the dough.
- Best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 8g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
