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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.
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
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!
Try These Recipes!
Simple Raspberry Scones Recipe
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
- 1½ 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.
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 »
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 »
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.
I love raspberry and was so excited to make this recipe. But I also had trouble with the dough being too sticky to roll out and adding the raspberries made it even worse. I end up adding more flour and lowering the amount of liquid. I also had to lower the temp. 425 for 25-30 min totally burned my first batch. I’ve since lowered the temp to 375 and they come out perfect at 25 min. Love the modified recipe–raspberry scones are the best.
Can you substitute sour cream or yogurt for the heavy cream?
I tried the scones, they turned out verrrry dry. I added ingredients as written, after mixing , they were sticky. I added a little flour to the second batch and but still dry. What am I doing wrong?
Made these once again today for the 10th/11th time and they were just delicious.
Hello , is there any eggs in the recipe ? and also I have been making your French bread twice week.Love your site
What can substitute rasberries for ?
Can I use raspberry jam???