These Raspberry Scones are a delightful blend of buttery richness and sweet-tart raspberries, perfect for a cozy morning treat. With a golden, crumbly exterior and a tender, moist interior, each bite offers a burst of fruity flavor balanced by a hint of vanilla. Ready in just 25 minutes, they’re an effortless way to elevate your breakfast or afternoon tea.
Packed with juicy raspberries and a touch of sugar, these scones are both indulgent and satisfying. The flaky texture melts in your mouth, while the vibrant berries add a refreshing contrast. Whether enjoyed warm from the oven or paired with a dollop of clotted cream, they’re a simple yet luxurious way to brighten your day.
Ingredients for Raspberry Scones
- 3 cups (375 g) all-purpose flour
- 6 Tablespoons (75 g) granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 12 Tablespoons (170 g) cold unsalted butter (cut into 12 pieces)
- ¾ cup (175 ml) cold heavy cream (plus extra for brushing, optional)
- ¼ teaspoon vanilla extract
- ½ heaping cup frozen raspberries (do not thaw)
- Coarse sugar for sprinkling (optional)
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or bake directly on an ungreased sheet. Set aside.
- In a food processor, combine flour, sugar, baking powder, and salt. Pulse briefly to mix.
- Scatter cold butter pieces over the flour mixture. Pulse until the butter is cut into pebble-sized pieces.
- In a small bowl, mix cold heavy cream and vanilla extract. Pour evenly over the flour mixture. Pulse until the dough begins to clump (it’s okay if it’s still a bit crumbly).
- Transfer the dough to a lightly floured surface. Scatter frozen raspberries over the dough. Gently work the dough and raspberries into a cohesive rectangle.
- Cut the dough in half and stack one half on top of the other. Press down to form a rectangle again. Repeat this process 3-4 times to create flaky layers.
- Shape the dough into an 8×5” (20x12cm) rectangle. Use a sharp knife to cut into 6 even squares (press straight down, don’t saw).
- Place scones 1-2” apart on the baking sheet. If desired, brush the tops with heavy cream and sprinkle with coarse sugar.
- Bake for 15-17 minutes or until the scones are cooked through and lightly golden on the edges.
- Allow to cool on the baking sheet before serving. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your raspberry scones with a drizzle of lemon glaze (mix 1 cup powdered sugar with 2-3 tablespoons lemon juice) or a dollop of clotted cream for a classic touch. For a fruity twist, serve with a side of raspberry jam or a light dusting of powdered sugar.
Serve with Style: Presentation Tips
Arrange your scones on a rustic wooden board or a pretty platter for a charming presentation. Pair them with a pot of Earl Grey tea or a latte for a cozy breakfast or afternoon treat. Add fresh raspberries or mint leaves for a pop of color!
Keep It Fresh: Storage and Reheating
Store scones in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. To reheat, warm them in a 300°F (150°C) oven for 5-7 minutes or microwave for 10-15 seconds. Pro tip: Brush with a little cream before reheating to restore moisture.
Mix It Up: Recipe Variations
Swap raspberries for blueberries or chopped strawberries for a different berry flavor. For a citrus twist, add 1 tablespoon of lemon zest to the dough. Feeling indulgent? Fold in white chocolate chips for a sweet surprise!
Quick Tips for Success
Use frozen butter and cold cream to ensure flaky layers. Don’t overwork the dough—it’s okay if it’s a bit crumbly before shaping. For even baking, space scones at least 1-2 inches apart on the baking sheet. Remember: Patience pays off—let them cool before enjoying!
Raspberry Scones
Ingredients
- 3 cups all-purpose flour (375 g)
- 6 Tablespoons granulated sugar (75 g)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 12 Tablespoons cold unsalted butter (170 g)
- ¾ cup cold heavy cream (175 ml) plus additional for brushing over scones (brushing is optional)
- ¼ teaspoon vanilla extract
- ½ heaping cup frozen raspberries do not thaw
- Coarse sugar for sprinkling optional
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper (alternatively bake scones directly on ungreased baking sheet). Set aside.
- Add flour, sugar, baking powder and salt in the basin of a food processor fitted with a chopping/mixing blade and pulse briefly to combine.
- Cut butter into 12 pieces and scatter over the top of the flour mixture. Pulse again until butter is cut into pebble-sized pieces into the flour.
- Measure out cold cream and add vanilla extract. Stir gently to combine, then pour mixture evenly over the surface of the flour/butter. Pulse again until mixture begins to clump together (it may still be a bit crumbly, this is fine, and better than overworking the dough!).
- Transfer to a clean, lightly floured surface and scatter frozen raspberries over the top. Work dough and raspberries together into a cohesive rectangle.
- Use a knife to cut the dough in half and place the first half directly over the second. Press down to work the dough back into a cohesive, rectangular square (we are “laminating” the dough to help encourage light flaky layers, much like with biscuits). Repeat this process 3-4 more times until you have a rectangle that is approximately 8×5” (20x12cm).
- Using a sharp knife, cut into six even squares, pressing straight down with the knife and never sawing (which can cause lopsided scones).
- Space scones 1-2” apart on baking sheet and, if desired, lightly brush tops with additional heavy cream and sprinkle with coarse sugar.
- Transfer to oven and bake for 15-17 minutes or until scones are cooked through and light golden brown on the edges. Allow to cool on baking sheet before enjoying!