I can never resist these raspberry scones, with their tender crumb, juicy berry bursts, and sweet golden tops. One bite and they might just become the bakery-style treat you crave most.

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I’m wildly into these Delicious Raspberry Scones because they hit that sweet spot between tender, crumbly, and juicy without acting precious about it. I love how fresh raspberries burst into little tart pockets, then the edges stay crisp enough to make every bite feel worth chasing.

But the real reason I keep coming back? Cold unsalted butter gives them that flaky, slightly rich bite I crave with coffee, tea, or straight off the pan.

And yes, I will absolutely pick the berry-streaked one first. No shame.

These are bright, buttery, a little messy, and exactly my kind of breakfast treat.

Ingredients

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All-purpose flour gives the scones their cozy, bakery-style body.
Granulated sugar adds just enough sweetness without making them dessert-level sugary.
Baking powder helps them puff up, so they’re tender instead of dense.
Fine salt keeps everything balanced and makes the berry flavor pop.
Cold butter creates those flaky little pockets you’ll absolutely notice.
Heavy cream makes the crumb rich, soft, and kind of dreamy.
Buttermilk brings a gentle tang, which keeps the sweetness in check.
Egg helps hold everything together and adds a little richness.
Vanilla makes the whole batch smell like a weekend treat.
Fresh raspberries bring juicy bites and that pretty pink swirl.
Lemon zest adds brightness, so the scones don’t taste flat.
Plus coarse sugar gives the tops that sweet, crunchy sparkle.

Ingredient Quantities

2 1/2 cups all purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon fine salt

6 tablespoons cold unsalted butter, cut into small cubes

3/4 cup heavy cream, plus extra for brushing

1/3 cup buttermilk

1 large egg

1 teaspoon vanilla extract

1 cup fresh raspberries

1 teaspoon lemon zest

2 tablespoons coarse sugar for sprinkling

How to Make this

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl whisk together 2 1/2 cups all purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine salt.

3. Add 6 tablespoons cold unsalted butter, cubed, and cut it into the dry ingredients with a pastry cutter or two forks until mixture resembles coarse crumbs with pea sized bits of butter.

4. In a separate bowl whisk 3/4 cup heavy cream, 1/3 cup buttermilk, 1 large egg, and 1 teaspoon vanilla extract until combined.

5. Pour the wet mixture into the dry ingredients and gently stir until just coming together; do not overmix.

6. Gently fold in 1 cup fresh raspberries and 1 teaspoon lemon zest, being careful not to crush the berries.

7. Turn the dough out onto a lightly floured surface, pat into a 1 inch thick round about 8 inches across, and cut into 8 wedges or use a 2 1/2 inch round cutter for individual scones.

8. Transfer wedges to the prepared sheet, brush tops with a little extra heavy cream, and sprinkle with 2 tablespoons coarse sugar.

9. Bake 15 to 18 minutes until golden brown and a toothpick inserted into a scone center comes out clean; cool on a wire rack before serving.

Equipment Needed

1. Oven and baking sheet lined with parchment paper
2. Large mixing bowl and a smaller bowl
3. Measuring cups and measuring spoons
4. Pastry cutter or two forks
5. Whisk and a small mixing spoon or spatula
6. Bench scraper or sharp knife (for cutting wedges) or 2 1/2 inch round cutter
7. Pastry brush (for brushing cream)
8. Fine mesh sieve or microplane (for lemon zest)
9. Wire cooling rack

FAQ

Q: Can I use frozen raspberries instead of fresh? A: Yes. Do not thaw them first to avoid excess moisture. Toss frozen raspberries in a tablespoon of flour before gently folding into the dough to help prevent bleeding.

Q: How do I keep the scones tender and flaky? A: Keep the butter very cold and work quickly so small butter pieces stay intact. Use a light touch when mixing and avoid overworking the dough.

Q: What can I use if I do not have buttermilk? A: Stir 1 tablespoon white vinegar or lemon juice into 1/3 cup milk and let sit 5 minutes, or use 1/3 cup plain yogurt thinned with a splash of milk.

Q: How do I know when the scones are done? A: They should be golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Total bake time is usually about 15 to 20 minutes at 400 F.

Q: Can I freeze the dough or the baked scones? A: Yes. Shape the dough into a disk, wrap tightly, and freeze up to 1 month. Bake from frozen adding a few extra minutes. Baked scones freeze well for up to 2 months; thaw and warm in a low oven.

Q: How can I add more brightness to the flavor? A: Increase the lemon zest slightly or drizzle a simple lemon glaze after baking using powdered sugar and a little lemon juice for a fresh pop.

DELICIOUS RASPBERRY SCONES Recipe Substitutions and Variations

All purpose flour: Substitute with pastry flour for more tender scones, using a 1 to 1 swap; for gluten free, use a 1 to 1 all purpose gluten free blend and handle dough gently as texture will be softer.
Cold unsalted butter: Use chilled solid coconut oil or chilled vegetable shortening in the same amount by volume; expect a slightly different flavor and a flakier, less buttery crumb.
Heavy cream plus buttermilk: Replace both with 1 cup sour cream for similar richness and tang; if batter seems too stiff, thin with a tablespoon or two of milk.
Fresh raspberries: Use frozen raspberries (do not thaw, toss briefly in a little flour before folding in) or substitute halved strawberries for a milder, sweeter berry note.

Pro Tips

1. Keep everything cold. Chill the cubed butter and work quickly so those pea sized bits stay intact. If the dough warms up while shaping, pop it in the fridge for 15 minutes before cutting so the scones bake up flaky instead of dense.

2. Be gentle with the raspberries. Fold them in with a light hand and use a silicone spatula to lift the dough rather than kneading. If berries are very juicy, toss them gently in a teaspoon of flour first to help prevent bleeding into the dough.

3. Don’t overmix. Stir only until the dough just comes together. A few dry streaks are fine. Overworking develops gluten and will produce tough scones instead of tender, crumbly ones.

4. Watch the bake and finish smart. Rotate the sheet halfway through baking for even color and remove scones as soon as they are golden and a toothpick comes out clean. Cool on a rack to avoid soggy bottoms, and freeze any extras on a tray before bagging them for longer storage.

DELICIOUS RASPBERRY SCONES Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist these raspberry scones, with their tender crumb, juicy berry bursts, and sweet golden tops. One bite and they might just become the bakery-style treat you crave most.

Servings

servings

Calories

365

kcal

Equipment: 1. Oven and baking sheet lined with parchment paper
2. Large mixing bowl and a smaller bowl
3. Measuring cups and measuring spoons
4. Pastry cutter or two forks
5. Whisk and a small mixing spoon or spatula
6. Bench scraper or sharp knife (for cutting wedges) or 2 1/2 inch round cutter
7. Pastry brush (for brushing cream)
8. Fine mesh sieve or microplane (for lemon zest)
9. Wire cooling rack

Ingredients

2 1/2 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, cut into small cubes
3/4 cup heavy cream, plus extra for brushing
1/3 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup fresh raspberries
1 teaspoon lemon zest
2 tablespoons coarse sugar for sprinkling

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl whisk together 2 1/2 cups all purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine salt.
Add 6 tablespoons cold unsalted butter, cubed, and cut it into the dry ingredients with a pastry cutter or two forks until mixture resembles coarse crumbs with pea sized bits of butter.
In a separate bowl whisk 3/4 cup heavy cream, 1/3 cup buttermilk, 1 large egg, and 1 teaspoon vanilla extract until combined.
Pour the wet mixture into the dry ingredients and gently stir until just coming together; do not overmix.
Gently fold in 1 cup fresh raspberries and 1 teaspoon lemon zest, being careful not to crush the berries.
Turn the dough out onto a lightly floured surface, pat into a 1 inch thick round about 8 inches across, and cut into 8 wedges or use a 2 1/2 inch round cutter for individual scones.
Transfer wedges to the prepared sheet, brush tops with a little extra heavy cream, and sprinkle with 2 tablespoons coarse sugar.
Bake 15 to 18 minutes until golden brown and a toothpick inserted into a scone center comes out clean; cool on a wire rack before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.