Raspberry Scones

Scones may have their roots in traditional British baking, but they have become a favorite around the world. Whether served as part of a relaxed breakfast or an elegant afternoon tea, scones offer a comforting balance of richness and texture. These Raspberry Scones are soft, buttery, and filled with juicy fresh raspberries that add a bright burst of flavor in every bite. The combination of a tender crumb and sweet-tart berries makes them a delightful addition to any table.

Fresh from the oven, these scones are delicious served with butter, clotted cream, or your favorite fruit preserves. Pair them with a cup of tea for a classic afternoon treat, or enjoy them alongside coffee for a satisfying breakfast. For an extra-special dessert, serve them with a scoop of vanilla ice cream or a drizzle of raspberry sauce.

Raspberry Scones

Ingredients

Ingredient	Amount	Notes
All-purpose flour	2 cups	—
Baking powder	1 tbsp	—
Salt	1/2 tsp	—
Granulated sugar	1/4 cup	—
Unsalted butter	1/2 cup	Cold, cubed
Heavy cream	3/4 cup	Plus extra for brushing
Egg	1 large	—
Vanilla extract	1 tsp	—
Fresh raspberries	1 cup	—

Directions

Step 1: Preheat the Oven

Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 4: Combine the Wet Ingredients

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the mixture into the dry ingredients and stir gently until a dough begins to form.

Step 5: Fold in the Raspberries

Carefully fold in the fresh raspberries, taking care not to crush them too much.

Step 6: Shape the Dough

Transfer the dough to a lightly floured surface. Gently shape it into a disc about 1 inch thick, then cut into 8 equal wedges.

Step 7: Prepare for Baking

Arrange the wedges on the prepared baking sheet, leaving space between each one. Brush the tops lightly with additional cream.

Step 8: Bake

Bake for 18 to 22 minutes, or until the tops are lightly golden brown.

Step 9: Cool and Serve

Allow the scones to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Serve warm and enjoy.