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Hi Bold Bakers!
Believe it or not, when it comes to traditional recipes I tend to like them their traditional way. A perfect example is I love raisins in my scones, just good old fashioned raisins. I would have normally thought, why mess with a classic, but as a chef and professional consumer of scones, I felt it my duty to eat outside my comfort zone. And I’m so glad I did!
So without further ado, I’m delighted to introduce you to my Simple Raspberry Scone recipe. Fluffy, buttery scones bursting with sweet raspberries, these scones will be hard for any scone connoisseur to turn down.
Raspberries infuse a scone with their sweet-tart flavor and intoxicating aroma. I think they might be my favorite of all berries to put in scones! You can use either fresh or frozen raspberries for this recipe. I tend to use frozen raspberries most of the time just because it’s usually what I have on hand, and when we do have fresh raspberries they tend to get devoured before I have a chance to put any in a scone!
What You Need To Make Raspberry Scones
- A parchment-lined baking sheet
- 2 mixing bowls
- 1 small bowl
- A whisk
- A pastry scraper
- A rolling pin
- Measuring cups and spoons
How To Make Raspberry Scones
Scones are so iconic, they have to be really tough to make, right? Wrong! Scones are as simple as can be. Here are the basic steps (and don’t forget to get the full recipe with measurements, on the page down below):
- Preheat the oven to 425° (210°C) and line a baking sheet with parchment.
- In a bowl, mix flour, salt, baking powder, sugar, and baking soda.
- In another bowl, whisk heavy cream, milk, and vanilla.
- Using a pastry blender or your fingers, cut butter into the flour mixture until the mixture resembles a coarse meal.
- Pour the wet ingredients into the flour and butter mixture and stir until it starts to come together.
- Turn dough onto a floured surface and knead a few times until a smooth dough is formed. There should still be bits of butter through the dough.
- Roll the dough into a 12×16 inch rectangle and sprinkle raspberries onto the surface.
- Roll the dough into a log and then with the rolling pin reroll into a one-inch thick rectangle.
- Cut dough into 8 large triangles and place them on the baking sheet.
- Place the scone in the fridge for 15 minutes to firm up.
- While scones are in the fridge, beat an egg in a small bowl.
- Remove scones from the fridge, brush the tops with the egg and sprinkle with coarse sugar.
- Bake for 25-30 minutes, until the tops are golden and they sound slightly hollow when tapped.
- Let cool for 10 minutes on the baking sheet before enjoying.
How To Store Raspberry Scones
Store raspberry scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze scones for up to 2 months. For best results, defrost in a warm oven (300°F/150°C) until heated through.
Gemma’s Pro tips For Making Raspberry Scones
- Use COLD butter! Always use cold or even frozen butter when making scones for the tenderest and flakiest scones.
- Prep Your Space! Because you need to work quickly when making scones, it’s best to have all your tools ready at hand and your floured surface prepared before you start.
- Use other berries! You can use blackberries or blueberries in place of the raspberries (or a combination of all three)!
- No heavy cream? For a tangier scone, you can use sour cream or Greek yogurt in place of the heavy cream.
- Make-Ahead Tip! The scone dough can be made, cut, and frozen before baking for effortless, fresh scones anytime! Freeze scones on a parchment-lined baking sheet and then transfer to an airtight container for up to 2 months. When you are ready to bake the scones, defrost them on a parchment-lined baking sheet while your oven preheats. Brush with egg, sprinkle sugar on top and bake or 25-30 minutes, or just a few minutes longer if need be.
Make More Scones!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Prep Time 25 mins
Cook Time 30 mins
These mouthwatering scones are absolutely bursting with sweet-tart fresh raspberries. They are simple to make, and simply delicious to eat!
Author: Gemma Stafford
Servings: 8 scones
- 2 cups (10oz/284g) all-purpose flour
- ½ cup (4oz/115g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (4floz/115ml) heavy cream
- ½ cup (4floz/115ml) cold milk
- 1 teaspoon vanilla extract
- 8 tablespoons (4oz/115g) cold butter, finely cubed
- 1½ cups (7.5oz/213g) Raspberries
- 1 egg, beaten
- 3 tablespoons coarse sugar
Preheat the oven to 425° (210°C) and line a baking sheet with parchment.
In a bowl, whisk flour, sugar, baking powder baking soda, and salt.
In another bowl, whisk heavy cream, milk, and vanilla.
Using a pastry blender or your fingers, cut butter into the flour mixture until the mixture resembles coarse breadcrumbs. A few larger bits of butter are perfectly fine.
Pour the wet ingredients into the flour and butter mixture and quickly stir until it starts to come together.
Turn dough onto a floured surface and knead just a few times until a dough is formed. It’s okay to see bits of butter through the dough.
Roll the dough into a 12x16 inch rectangle and sprinkle raspberries onto the surface.
Roll the dough into a tight log and then with the rolling pin reroll into a 1-inch thick rectangle.
Cut dough into 8 large triangles and place them on the baking sheet.
Place the pan in the fridge for 15 minutes to firm up the scones.
Remove scones from the fridge, brush the tops with the beaten egg and sprinkle with coarse sugar.
Bake for 25-30 minutes, until the tops are golden and they sound slightly hollow when tapped.
Let cool for 10 minutes on the baking sheet before enjoying.
Store any leftover scones in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Defrost in a 300°F/150°C oven.