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Raspberry Scones

This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!

This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!

Do you love scones as much as I do? There’s nothing like a warm, fresh-out-of-the-oven scone. They are a delicious and versatile treat that can be enjoyed for breakfast, brunch, or tea time.

Homemade scones are one of those simple pleasures in life that just make you happy. There’s something about the combination of a fluffy, buttery scone with a thick spread of butter that just hits the spot.

And when they’re filled with sweet, tart raspberry goodness? Even better! This raspberry scones recipe is easy to follow and results in the most delicious scones you’ve ever tasted. Trust me – your home kitchen will smell amazing too!

Scones are a classic British treat and they’re really easy to make at home. This recipe for raspberry scones is my favorite – the combination of sweet, tart berries and fluffy scone dough is irresistible.

This raspberry scones recipe is easy to follow and results in light and fluffy scones with a sweet and tart raspberry flavor and crisp crust. Top them with jam, butter, or cream for the perfect finishing touch.

They’re easy to make, and the recipe makes plenty so you can share with your friends and family.

This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!

What are Scones?

Scones are a delicious treat that is rich in history, dating all the way back to 16th century Scotland. They’re similar to an American biscuit which can be either sweet or savoury. Scones are typically served with tea or coffee, making them perfect for breakfast or afternoon tea. They are frequently eaten with jam and clotted cream, or spread over with butter, but not necessarily.

The British have a rich history of eating scones, but today, throughout Europe and the Americas, you can get many variations of this delicious treat. The scones you find in the United States typically have some sort of sweet glaze covering them or icing drizzled over the tops.

Personally I prefer them plain with just some butter spread thickly over them. I find the icing ruins the whole thing for my taste; but if you do prefer a much sweeter experience, you can feel free to make up a basic icing or lemon glaze to drizzle over these scones.

This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!

Why You will LOVE this Scone Recipe

  • Quick and easy to make at home
  • Made with basic kitchen staples
  • Makes the perfect scone!
  • Crisp outside crusts
  • Perfect light and flaky crumb inside.
  • Just perfectly moist, no dry scones here!
  • Delicious with a cup of coffee or tea
  • Freezes well and can be made ahead.
  • Loaded with raspberries!
This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!

How Do You Tell if a Scone is Cooked?

A scone is cooked when the outside has a golden brown crust and inside has risen. Under-cooked scones will have a doughy centre, while overcooked ones will be dry and crumbly. If they’re baked through and ready, they will sound hollow when tapped. You can also use a cake tester or toothpick and insert it into the scone. If it comes out clean, the scone is ready.

The oven temperature needs to be around 400 degrees F (200 degrees C) for them to bake up nice; if the heat is too low the scones won’t rise as well and they will take too long to cook through.

This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!

Why Are My Scones Dry and Dense?

There are typically three reasons why your scones might turn out dry or dense, or both.

The first issue is kneading the dough. Do not over-work your dough with your hands! Doing so over-activates the gluten in the flour, resulting in dry, chewy scones. Stick with using utensils to work your dough, and only just enough to form a raggedy dough. Skip the electric mixer, don’t get out your food processor, you don’t need it, and you actually really do not want it here.

The second is not measuring correctly. Spoon and level your flour using a dry measuring cup and the back of a dinner knife, use a liquid measuring cup for the cream etc…

The third is making poor substitutions. If you use milk instead of cream, your scones aren’t going to be great. If you use margarine instead of butter, good luck with that. Follow the recipe to the letter. Baking is an exact science, it doesn’t hold up well to random substitutions.

This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!

Tips for the BEST Scones

Use heavy cream. Avoid using milk or lower fat cream as this can result in flat scones and less tasty scones.

Your butter, cream, and egg need to be cold. It’s important that your dough is cold in order to get that perfect light and crumbly texture. It also helps to prevent spreading.

Grate your butter. It might be tempting to just cut your cold butter in, but using grated butter ensures that the butter is evenly distributed throughout the dough. This means you won’t need to work the dough as much.

Don’t knead your dough. You want to really minimise the amount of time you handle the dough with your hands. You want to stir the dough with a fork, and then when you do handle it with your hands, you want to just pat it and work it just enough to form a cohesive ball you can form a disc with. Kneading the dough will activate the gluten and result in a dense scone. Plus the more you handle the dough, the warmer it gets, which may cause the butter to start to melt.

Your discs should be thick. You want your discs to be about an inch thick or even slightly thicker. We want nice and tall scones, and part of this equation is starting off with tall dough.

Only Brush the tops of the scones. We brush the tops of the scones with cream to encourage browning but be careful not to get the sides as it will seal the dough and may prevent your scones from rising nicely.

This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!

Can Scone Dough be Made Ahead?

Yes, you can make the dough up to one day in advance, and refrigerate it until ready to bake. If you need to make them far in advance then I would advise just freezing the dough as detailed in the next section.

Do not refrigerate the dough more than 24 hours in advance of baking or the baking powder and soda may lose some efficacy and the scones won’t rise as nicely.

This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!

Can Scones be Frozen

Yes! Freezing your scone dough is the best way to make scones in advance. Freeze scone dough wedges on a lined baking sheet for about an hour. Once frozen, you can place them in a freezer bag and freeze them up to 3 months. Bake from frozen at 400 degrees Fahrenheit for 20-25 minutes, or thaw them in the fridge overnight and bake as directed.

You can also freeze the already baked and cooled scones in a freezer bag or airtight container for up to 3 months. To warm them up just pop them onto a baking sheet in a 250 degree Fahrenheit oven for about 5 minutes.

This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!

How to Store Leftover Raspberry Scones

Leftover scones normally keep well at room temperature for several days, however because of the raspberries in these scones, I would keep them in the refrigerator for 5 up to days. Wrap them well in plastic wrap once they have cooled to room temperature.

If you need to store them longer then freeze them instead, as described above.

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About the Equipment Needed to Make Homemade Scones

You really don’t need any special equipment to make scones. Just basic kitchen tools: glass mixing bowls, box grater, pastry scraper, baking sheet, parchment paper, and a pastry brush.

Ingredients for raspberry scones.

About the Ingredients for Raspberry Scones

Sugar – You can feel free to decrease the amount of sugar used but a half cup generally gives just a hint of sweetness to the scones that I think is perfect. Keep in mind reducing the sugar by a large amount could change the texture of the finished product. You can also use a more coarse sugar for sprinkling over the top of the scones prior to baking.

Flour – We need 3 cups of flour for the dough, as well as about a half tablespoon for tossing the raspberries. Plus you will need extra for flouring your clean work surface and hands.

Baking powder & baking soda – To leaven the dough, make sure they are still active.

Salt – Adds flavour.

Butter – You should use unsalted butter, but I always make my scones with salted butter and then halve the additional salt. Do not replace with another fat. Butter gives the scones their flaky, crisp texture as well as their rich flavour. Make sure it is cold or frozen. Frozen butter is easier to grate but fridge temperature butter is OK too.

Cream – You absolutely do need to use heavy cream here. Yes, you can make scones with buttermilk or other types of milk but the fat from 35% milk fat cream gives the best flavour and texture. Make sure it is cold.

Egg – Adds flavour and structure to the scones. Should be cold.

Raspberries – Normally I prefer fresh fruit, but when it comes to scones, frozen fruit is your best bet. It is easier to work with and helps to keep the dough chilled while you work with it. Do not thaw the raspberries, they need to go into the dough still frozen. You can also just omit for a plain scone as this really does make just the best basic scone recipe.

Optional: You can include lemon zest with the dry ingredients to make lemon raspberry scones.

Note: Vanilla extract is not a traditional ingredient in British Scones, and that is why you won’t find any in this recipe. Leaving it out, and trusting in the recipe as written, will allow the flavour of the butter and egg to shine through. If you must though, you can add about a teaspoon of pure vanilla extract. File this under “things I hate about American scones” along with the whole icing thing.

This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!

Looking for More Delicious Raspberry Recipes?

If you love raspberries, check out more of my favourite easy recipes for raspberries!

Raspberry Sweet Rolls – soft, fluffy and sweet yeast rolls filled with raspberries and smothered with cream cheese frosting.

These Puff Pastry Raspberry Danishes are an easy to make breakfast pastry featuring puff pastry, fresh raspberries and a luscious ricotta filling.

This instant pot Raspberry Cheesecake features a chocolate cookie crust, dripping with chocolate ganache and topped off with fresh raspberries.

This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!

How to Make Homemade Raspberry Scones

Yields: 16 Scones | Prep time: 15 minutes | Bake time: 23 Minutes | Chill time: 15 Minutes

Ingredients:

  • 1/2 cup + 1 teaspoon Granulated sugar, divided
  • 3 cups + 1/2 tablespoon All-purpose flour, divided
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon salt
  • 1/2 cup Butter, cold
  • 1 cup + 2 tablespoons Heavy whipping cream, cold, divided
  • 1 large Egg, cold
  • 1½ cups Raspberries, frozen

Directions:

Line a large baking sheet with parchment paper and set aside.

Dry mixture in a large bowl.

In a large mixing bowl, whisk together 1/2 cup sugar, 3 cups flour, baking powder, baking soda, and salt.

Butter shreddded withg box grater

Use a box grater to grate the cold butter.

Butter mixed into flour mixture.

Use two forks or two knives to combine with the dry mixture.

In a small, whisk together the egg with the cream.

Cream and egg mixture in well of dry mixture in a large bowl.

Make a well in the centre of the dry ingredients, then pour in the cream mixture.

Raggedy dough in large bowl.

Using your utensils again, stir the wet ingredients into the dry until a ragged dough forms. The dough should not be sticky, but there shouldn’t be any flour at the bottom of the bowl either. If there is a lot of floury patches left, add up to 3 tablespoons more of cold cream until you have a cohesive dough. If the dough is sticky, add a little more flour.

In a seperate bowl, toss the frozen raspberries with half a tablespoon of flour. Add to the dough, and mix in.

Scone dough disc cut into wedges on a wood cutting board.

Divide the dough in half, turning out one half onto a lightly floured surface. Working quickly, lightly knead the dough into a ball, and then form an 8 inch disc. Repeat with the other half of the dough on your floured work surface.

With a sharp knife or bench scraper, cut each disc into 8 even sized wedges.

Scone wedges on a baking sheet.

Arrange the triangles on your prepared baking sheet, about 2 inches apart. Place in fridge for at least 15 minutes to chill.

Preheat oven to 400°F.

Scone wedges on baking sheet brushed with cream and sprinkled on top with sugar.

Brush your wedges with remaining cream, and sprinkle lightly with remaining sugar.

Bake for 18-23 minutes, or until golden brown around the edges and lightly browned on top.

Transfer to a wire rack for about 5 minutes.

Serve warm with clotted cream, or butter.

Raspberry Scones
Yield: 16 Scones

Raspberry Scones

Prep Time: 15 minutes
Cook Time: 23 minutes
Additional Time: 15 minutes
Total Time: 53 minutes

This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!

Ingredients

  • 1/2 cup + 1 teaspoon Granulated sugar, divided
  • 3 cups + 1/2 tablespoon All-purpose flour, divided
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon salt
  • 1/2 cup Butter, cold
  • 1 cup + 2 tablespoons Heavy whipping cream, cold, divided
  • 1 large Egg, cold
  • 1½ cups Raspberries, frozen

Instructions

  1. Line a large baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together 1/2 cup sugar, 3 cups flour, baking powder, baking soda, and salt.
  3. Use a box grater to grate the cold butter.
  4. Use two forks or two knives to combine with the dry mixture.
  5. In a small, whisk together the egg with the cream.
  6. Make a well in the centre of the dry ingredients, then pour in the cream mixture.
  7. Using your utensils again, stir the wet ingredients into the dry until a ragged dough forms. The dough should not be sticky, but there shouldn’t be any flour at the bottom of the bowl either. If there is a lot of floury patches left, add up to 3 tablespoons more of cold cream until you have a cohesive dough. If the dough is sticky, add a little
    more flour.
  8. In a separate bowl, toss the frozen raspberries with half a tablespoon of flour. Add to the dough, and mix in.
  9. Divide the dough in half, turning out one half onto a lightly floured surface. Working quickly, lightly knead the dough into a ball, and then form an 8 inch disc. Repeat with the other half of the dough on your floured work surface.
  10. With a sharp knife or bench scraper, cut each disc into 8 even sized wedges.
  11. Arrange the triangles on your prepared baking sheet, about 2 inches apart. Place in fridge for at least 15 minutes to chill.
  12. Preheat oven to 400°F.
  13. Brush your wedges with remaining cream, and sprinkle lightly with remaining sugar.
  14. Bake for 18-23 minutes, or until golden brown around the edges and lightly browned on top.
  15. Transfer to a wire rack for about 5 minutes.
  16. Serve warm with clotted cream, or butter.

Nutrition Information:

Yield:

16

Serving Size:

1 Scone

Amount Per Serving: Calories: 174Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 218mgCarbohydrates: 26gFiber: 1gSugar: 7gProtein: 3g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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So give these a try and let us know what you thought in the comments below. I hope you enjoy this delicious raspberry scone recipe as much as we do.

Michelle

Friday 4th of March 2022

Raspberry scone recipe What is the measurement for the butter? It states 1/2 butter, cold I don't want to mess it up. Thanks in advance. Michelle

What

Elizabeth Lampman

Friday 4th of March 2022

Oh my goodness, what a detail to leave out. It should read 1/2 CUP. Thank you for pointing that out!

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