Breads & Doughs

Simple Raspberry Scones

4.45 from 20 votes
These mouthwatering scones are absolutely bursting with sweet-tart fresh raspberries. They are simple to make, and simply delicious to eat!
Simple Raspberry Scones arranged on a cooling rack after baking.

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.

Why Raspberries?

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

A Simple Raspberry Scone recipe triangle, baked to perfection.

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):

  1. Preheat the oven to 425° (210°C) and line a baking sheet with parchment.
  2. In a bowl, mix flour, salt, baking powder, sugar, and baking soda.
  3. In another bowl, whisk heavy cream, milk, and vanilla.
  4. Using a pastry blender or your fingers, cut butter into the flour mixture until the mixture resembles a coarse meal.
  5. Pour the wet ingredients into the flour and butter mixture and stir until it starts to come together.
  6. 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.
  7. Roll the dough into a 12×16 inch rectangle and sprinkle raspberries onto the surface.
  8. Roll the dough into a log and then with the rolling pin reroll into a one-inch thick rectangle.
  9. Cut dough into 8 large triangles and place them on the baking sheet.
  10. Place the scone in the fridge for 15 minutes to firm up.
  11. While scones are in the fridge, beat an egg in a small bowl.
  12. Remove scones from the fridge, brush the tops with the egg and sprinkle with coarse sugar.
  13. Bake for 25-30 minutes, until the tops are golden and they sound slightly hollow when tapped.
  14. 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.

Raspberry Scones cut open to show consistency and texture, topped with butter.

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!

Simple Raspberry Scones Recipe

4.45 from 20 votes
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
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

Ingredients

  • 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
  • cups (7.5oz/213g) Raspberries

Scone Topping

  • 1 egg, beaten
  • 3 tablespoons coarse sugar

Instructions

  • 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.

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Mellie Mel

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Comments & Reviews

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Misty
Guest
Misty
6 days ago

These turned out DELICIOUS! I live at 10,000 feet above sea level, so I had to improvise with the high altitude… – Add 2.5 teaspoons more flour for every 1,000 feet above sea level – Add 1/4 cup more flour for every 5,000 feet above sea level – Add 1/2 cup more flour for every 10,000 feet above sea level Also, sometimes this helps. Roll the raspberries in flour so they don’t bleed as much. (I’m not guaranteeing anything!) And, to warm up the scones without hardening or burning them or anything, heat the oven to 200 degrees fahrenheit/ 93… Read more »

Lloyd
Guest
Lloyd
1 month ago

I made some last week with frozen cranberries and white chocolate. The tart and sweet with the clotted cream and Earl Grey tea was delicious.

Mellie Mel
Member
Mellie Mel
12 days ago

Made these this morning with frozen berry mix. Cherries, blueberries, raspberries, blackberries. Turned out amazing. I was a bit panicked because I couldn’t roll the dough with a rolling pin as it was too wet and sticky. So….I patted it into the measurements and carried on with my hands.

I’m not a great baker and really want to improve! First recipe I’ve made by Gemma…and I will be back for more! Husband lovvved then! Thank you, Gemma!

lalas7
Member
lalas7
28 days ago

Great recipe, tried it for the first time today and they are already almost gone!! Oh, I also sprinkled a bit of Torani Raspberry syrup, I sprinkled it over the raspberries before rolling into the log, gave it another kick of raspberry!!

Amy Swanson
Guest
Amy Swanson
29 days ago

Hi Gemma, Please review this recipe. I just made this, in the fridge now to set but it was a mess. 2 Cups of flour with 1 C or cream and milk. I ended up with the texture of oatmeal. I scrambled to just throw on more flour just to make a dough. I made your Irish scones and they were fantastic, 4+C of flour to 1 1/4 C of liquid. Can you also comment on the process of using frozen berries V. fresh please? You said frozen can be used but do you thaw first or used frozen. Thank… Read more »

Cathy
Guest
Cathy
29 days ago

Hey I was just wondering if I use a different cream does it make a huge difference or do I have to use heavy cream?

Barb
Guest
Barb
29 days ago

If using frozen raspberries, do you thaw them or not?

GrammieLJH
Member
GrammieLJH
1 month ago

I have lots of blackberry bushes in my yard and plan to use them in place of rasberries. I’m gluten and dairy free so I will use my GF blend and I’m wondering about using canned coconut milk instead of the milk and cream?? Any thoughts about that idea? Do you think it’ll work out? I have made scones with the GF blend many times but have used almond milk; they do come out wonderful!

Joanna
Guest
Joanna
1 month ago

These look delicious can l use lactose free butter will it work as well and gluten free flour ?

Ellen Davis
Guest
Ellen Davis
1 month ago

Hi Gemma, can I substitute GF flour or othe low carb flours in the recipe? TIA.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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