Buttery Raspberry Scones

These delicious raspberry scones are soft, flaky, and filled with sweet, juicy raspberries. Prepared with cold butter and rich heavy cream, they bake to a beautiful golden brown with a tender center and lightly crisp edges. Perfect for breakfast, brunch, or an afternoon treat, these homemade scones are simple to prepare and wonderful to enjoy fresh from the oven.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cut into cubes
• 3/4 cup heavy cream, plus extra for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries

Instructions

1. Prepare the oven

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

2. Combine the dry ingredients

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

3. Incorporate the butter

Add the cold butter cubes to the flour mixture. Use a pastry cutter or two forks to work the butter into the dry ingredients until coarse, crumbly pieces form. Small bits of butter should remain for a flaky texture.

4. Mix 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 soft dough begins to form. Avoid overmixing.

5. Add the raspberries

Carefully fold the fresh raspberries into the dough, taking care to keep them as intact as possible.

6. Shape the scones

Transfer the dough to a lightly floured surface. Gently shape it into a round disc about 1 inch thick. Cut into 8 equal wedges using a sharp knife.

7. Prepare for baking

Arrange the wedges on the prepared baking sheet, leaving space between them. Lightly brush the tops with additional heavy cream to encourage a golden finish.

8. Bake until golden

Bake for 18–22 minutes, or until the scones have risen and the tops are lightly golden brown. The centers should be cooked through.

9. Cool and serve

Let the scones rest on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Enjoy these tender, buttery raspberry scones on their own or with a little butter, jam, or clotted cream.