Easy Raspberry Scone Recipe

This tender, buttery raspberry scone recipe is crisp on the outside and moist and tender in the center. They are ideal for breakfast or brunch on special occasions.

Scones are one of those breakfast items that, once you serve them, will have a permanent place on your breakfast table. They are tender and buttery; need I say more? They are slightly sweet, and with the raspberries added in, they give you a burst of tartness. With this recipe, you can have delicious scones out of the oven in less than 30 minutes.

What you’ll like about this recipe

• You can make this recipe ahead, which means you don’t need to bake it at the last minute.
• You can freeze them for an easy and quick breakfast or treat.
• They come together quickly; mix and bake, and you’re done.
• The freshness of the raspberries balances the richness of the buttery scone.

Tips for Success

• The secret to having a delicate scone is trying to handle the dough as little as possible. I generally make my scones by hand, but you can definitely use a stand mixer or food processor.
• You also want to make sure you are delicate with the dough so that you can keep the raspberries from breaking into small pieces.
• Use very cold butter Even when using frozen butter, it is best to have a nice crumb and a crispy texture on the edges of your scone.
• Refrigerate your scone dough for 15-20 minutes before baking to make ensure the scones remain the same size and don’t spread.
• Brushing your scones with cream or buttermilk gives them a shiny, golden crust.

Why I use Frozen Grated Butter

I like to use frozen grated butter and find it more successful than cutting butter into your flour mixture. This is because the frozen butter coats the flour, and being that it is grated, it coats more of the flour, and when the mixture is baked, they start to release steam, which creates the flaky layers while the outside of the scone is crunchy and crispy.

Ingredients for Raspberry Scones

If you check your pantry, you more than likely have everything you need to make these scones. I like to have frozen fruit in my freezer just for this occasion.

• All-purpose flour I use AP flour because it gives you the right texture. Haven’t tried with other flours.
• Granulated Sugar gives the scone the sweetness plus a little additional sprinkle to top them off.
• Baking powder This helps give the scones their nice, fluffy texture and height.
• Butter As I mentioned above, I use frozen butter; if it’s not frozen, I like to have it as cold as possible, so just pop that in the freezer for 15 minutes to start. If your butter is too warm, you might end up with flat scones.
• Whipping Cream heavy cream is a must-have in a scone recipe giving it a light and tender texture.
• Vanilla extract Typically, there is not a lot of pure vanilla extract, but a little bit adds a nice flavor.
• Raspberries I use frozen raspberries so that when they are incorporated, they don’t break apart. You can use fresh, but they do tend to turn your batter a red color. Alternatively, you could freeze the fresh raspberries before you are ready to make your scones.

Variation

I believe the variations are endless when it comes to scones but here are few ideas to get you started

• Try adding walnuts or pecan to add an additional little crunch.
• Switching the raspberries for strawberries, blueberries or blackberries, or even a mixture.
• Try adding chocolate chips for another layer of flavor.
• Raspberry and white chocolate are a beautiful combination.

How to make Raspberry Scones

• In a small mixing bowl, combine 1/2 cup heavy cream or buttermilk, the egg, and the pure vanilla extract. Set aside.
• In a large bowl, stir together the dry ingredients: flour, sugar, and baking powder.
• Using a box grater, grate the frozen butter into the dry ingredients.
• Add the frozen raspberries and the wet ingredients to the dry ingredients; use a wooden spoon to combine, being careful not to overmix. (If the dough appears to be too dry, add an additional teaspoon or tablespoon until just moist enough to hold together.)
• Gather the dough into a ball, turn the dough onto a lightly floured countertop, and gently flatten the dough into a disc shape.
• Using a sharp knife, cut into 8 triangle-shaped wedges, separate the wedges, and place on a parchment-covered baking sheet, allowing 1-2 inches between each wedge.
• Brush the wedges with the remaining cream or buttermilk and sprinkle with sugar.
• Preheat oven to 400F while the oven is warming up place the baking sheet in the fridge or freezer for at least 15 minutes.
• Immediately transfer the pan to the oven and bake for 18-25 minutes until golden brown on the edges and lightly brown on top.

The Best Raspberry Scone

These tender, buttery raspberry scones are crisp on the outside and moist and tender in the center. They are ideal for breakfast or brunch on special occasions.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, Snack

Cuisine American, French

Servings 6 Scones

Calories 579 kcal

Ingredients

  

• 3 cup all-purpose flour
• 6 tbsp sugar
• 1 tbsp baking powder
• ½ cup butter grated, frozen
• 1 large egg
• ½ cup cream or buttermilk plus additional from brushing on top
• ¼ tsp vanilla
• ½ cup frozen raspberry heaping measurement
• sugar for sprinkling on top

Instructions

 

• Preheat oven to 400 Fand line a baking sheet with parchment paper and Set aside.
• In a small mixing bowl, combine 1/2 cup heavy cream or buttermilk, the egg, and the pure vanilla extract. Set aside.
• Whisk flour, sugar, and baking powder Using a box grater grate the frozen butter into the dry ingredients.
• Drizzle the wet mixture over the flour mixture, add the raspberries, then mix together until everything appears moistened.
• Gather the dough into a ball, turn the dough onto a lightly floured countertop, and gently flatten the dough into a disc shape. If the dough is not quite moist add a little bit more cream or buttermilk until it is moist enough to stay together if it's too wet add a little more flour.
• Cut into 8 wedges and separate on a baking sheet by 1-2 inches and place in fridge or freezer for 15 minutes.
• Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.

Notes

Optional Raspberry Drizzle

Make the icing: Toss the raspberries and granulated sugar together.  stir to break up the raspberries. Allow sitting for 5 minutes as the raspberries let out their juices. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices. You’ll have about 3 Tablespoons of juice. Whisk in the confectioners’ sugar and milk. Add a little more confectioners’ sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.

Keyword Raspberry