Raspberry Scones

Originating from classic British baking, scones have become a beloved baked treat enjoyed around the world. Whether they’re part of a leisurely breakfast or served during afternoon tea, their tender texture and buttery flavor make them a timeless favorite. These Raspberry Scones are filled with juicy fresh raspberries that add a bright, slightly tangy burst of flavor, perfectly complementing the soft, flaky crumb.

Enjoy them warm straight from the oven with butter, clotted cream, or your favorite jam. They pair beautifully with a cup of tea for a traditional afternoon snack or with coffee for a comforting breakfast. For a simple dessert, try serving them with 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	½ tsp	—
Granulated sugar	¼ cup	—
Unsalted butter	½ cup	Cold, cut into cubes
Heavy cream	¾ cup	Plus extra for brushing
Egg	1 large	—
Vanilla extract	1 tsp	—
Fresh raspberries	1 cup	—

Directions

Step 1: Prepare the Oven

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

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until everything is evenly blended.

Step 3: Work in the Butter

Add the chilled butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with small butter pieces remaining.

Step 4: Mix the Wet Ingredients

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

Step 5: Add the Raspberries

Carefully fold the fresh raspberries into the dough, being gentle to keep the berries as intact as possible.

Step 6: Shape the Dough

Turn the dough onto a lightly floured work surface. Pat it into a round disc about 1 inch thick, then slice it into 8 equal wedges.

Step 7: Get Ready to Bake

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

Step 8: Bake the Scones

Bake for 18–22 minutes, or until the tops are lightly golden and the scones are cooked through.

Step 9: Cool and Serve

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

These buttery Raspberry Scones are soft, tender, and bursting with fresh berry flavor, making them a wonderful choice for breakfast, brunch, afternoon tea, or a simple homemade dessert.