When my kitchen is piled high with fresh berries I find it hard to pick a favorite, but I know that I always reach for Cranberry Scones because of one unexpected trick I can’t resist sharing.

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I never meant to get fancy, I just had too many raspberries and a stubborn streak. My Fresh Raspberry Scones began as a late morning experiment that somehow turned into a favorite, flaky on the outside with pockets of bright fresh raspberries and that satisfying lift you only get from cold unsalted butter.

I even skimmed a few pages of Martha Stewart Cranberry Scones for inspiration then tossed the rules out the window. These are the Raspberry Scones I make when I want something a little unexpected, the ones that make you pause and wonder how something so simple turned out so good.

Ingredients

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All purpose flour: Gives structure and carbs, little protein, makes scones tender but not very nutritious.
Granulated sugar: Pure sweetener, lots of simple carbs, boosts flavor but not healthy in excess.
Unsalted butter: Rich in fat and calories, adds flakiness and flavor, it’s indulgent.
Fresh raspberries: Sweet and tart, fiber rich, vitamin C, makes scones bright and slightly tangy.
Lemon zest: Concentrated citrus oils, brightens flavor, brings fresh tart notes, very aromatic.
Egg: Adds moisture and some protein, helps bind dough, gives color.
Heavy cream or whole milk: Adds fat and moisture, makes crumb tender, small amount ups richness.
Vanilla extract: Adds sweet, warm aroma, tiny flavor boost, no nutrition worth noting.
Baking powder: Leavening agent, gives rise and light texture, not nutritious but crucial.

Ingredient Quantities

2 1/2 cups (300 g) all-purpose flour

1/3 cup (67 g) granulated sugar

1 tablespoon baking powder

1/2 teaspoon fine sea salt

6 tablespoons (85 g) cold unsalted butter, diced

1 tablespoon lemon zest (about 1 lemon)

1 large egg

3/4 cup (180 ml) cold heavy cream or whole milk

1 teaspoon vanilla extract

1 to 1 1/2 cups (120–180 g) fresh raspberries

2 tablespoons sanding or turbinado sugar for sprinkling, optional

How to Make this

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

2. In a large bowl whisk together 2 1/2 cups (300 g) all purpose flour, 1/3 cup (67 g) granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine sea salt. Stir in 1 tablespoon lemon zest.

3. Add 6 tablespoons (85 g) cold unsalted butter, diced, and cut it into the flour with a pastry cutter, two forks or your fingertips until the mixture looks like coarse crumbs with some pea sized bits of butter. Tip: keep the butter cold, if it gets soft pop the bowl in the fridge for 10 minutes, or grate the butter frozen for a quicker, flakier result.

4. In a small bowl whisk 1 large egg with 3/4 cup (180 ml) cold heavy cream or whole milk and 1 teaspoon vanilla extract. Reserve about 1 tablespoon of this mixture for brushing the tops.

5. Make a well in the dry mix and pour in most of the wet mixture, stirring with a wooden spoon until a shaggy dough forms. Toss 1 to 1 1/2 cups (120 to 180 g) fresh raspberries with 1 tablespoon flour so they dont bleed, then gently fold them into the dough, trying not to smash them.

6. Turn the dough onto a lightly floured surface, fold it over itself 2 or 3 times just to bring it together, then pat into an 8 inch disk about 1 inch thick. Dont overwork it or the scones will be tough.

7. Cut the disk into 8 wedges with a sharp knife or bench scraper, or use a 2 to 2 1/2 inch round cutter if you prefer rounds. Transfer wedges to the prepared sheet with at least 1 inch between them.

8. Brush the tops with the reserved egg cream mixture and sprinkle with 2 tablespoons sanding or turbinado sugar if using. For taller, flakier scones chill the pan for 10 minutes before baking, otherwise bake right away.

9. Bake for 15 to 20 minutes until the scones are golden on top and a tester comes out mostly clean. Let sit on the pan 5 minutes, then transfer to a wire rack to cool slightly.

10. Serve warm or at room temp with butter, jam or clotted cream. Reheat leftovers in a 325 F oven for 5 to 7 minutes to refresh the crust.

Equipment Needed

1. Oven and a baking sheet lined with parchment paper
2. Large mixing bowl
3. Small bowl for whisking the egg and cream
4. Measuring cups and measuring spoons
5. Whisk
6. Pastry cutter or two forks or your fingertips (for cutting in the butter)
7. Wooden spoon or silicone spatula
8. Sharp knife or bench scraper for cutting the disk into wedges
9. Pastry brush and a wire cooling rack
10. Microplane zester for the lemon zest (optional)

FAQ

Q: Can I use frozen raspberries?

A: Yes, you can. Keep them frozen and fold them in straight from the freezer so they dont bleed much. Toss the frozen berries very gently in a tablespoon of flour first so they dont drop too much color into the dough, and add a few extra minutes to the bake time if needed.

Q: How do I stop the raspberries from turning the dough pink?

A: Toss the berries in a little flour or cornstarch before folding them in, work the dough as little as possible, and chill it for 15 minutes if it gets too warm. That helps keep the berries intact and limits the color bleed.

Q: Can I use whole milk instead of heavy cream?

A: Yes. Whole milk will work fine but the scones will be a touch less tender and rich. If you only have milk, you can add a tablespoon more butter or use half milk half yogurt for extra richness.

Q: How will I know when the scones are done?

A: They should be golden on top and the edges will look set. A toothpick in the center should come out mostly clean with maybe a few crumbs. If you like numbers, the internal temp should be about 205 degrees F but you dont need a thermometer to tell.

Q: Can I make smaller scones or cut them differently?

A: Absolutely. Cut into smaller wedges or use a cookie cutter for rounds, just watch the bake time since smaller pieces bake faster. Start checking 5 to 7 minutes earlier than the recipe time.

Q: How do I store or freeze them?

A: Store cooled scones in an airtight container at room temp for up to two days, or freeze for longer. To freeze, wrap individually in plastic wrap then put in a freezer bag. Reheat in a 350 degree F oven for 8 to 12 minutes from frozen or a few minutes less if thawed.

Fresh Raspberry Scones Recipe Substitutions and Variations

All-purpose flour: swap with cake flour for a softer, more tender scone (use same volume); or try whole wheat pastry flour for a nuttier, slightly denser crumb, start with 25% whole wheat and go from there.
Cold unsalted butter: replace with chilled vegetable shortening 1:1 for extra flakiness but less butter flavor; or use solid coconut oil 1:1 for a dairy free option, you’ll get a light coconut note.
Cold heavy cream or whole milk: use buttermilk for a pleasant tang and softer crumb (same volume); half-and-half works too, or thin Greek yogurt with a little milk if you want extra richness.
Fresh raspberries: frozen raspberries work fine, use them straight from the freezer and toss with a little flour so they don’t bleed; or swap for chopped strawberries, frozen blueberries, or dried cranberries for less juicy filling.

Pro Tips

1) Keep the butter rock cold. Grate it frozen or work quick with a pastry cutter so you still have pea sized bits, that is what gives the layers. If it starts to warm up, stick the whole bowl in the fridge for 10 minutes and keep going.

2) Handle the raspberries as little as possible, they bruise and bleed fast. Toss them very lightly in a little flour before folding, fold gently with a spatula and stop as soon as they are distributed. If your berries are super soft try briefly chilling them or using slightly under ripe ones.

3) For taller, flakier scones chill more than once. After you shape the disk, pop it in the fridge for 10 to 20 minutes and chill the baking sheet too if you can. Use a sharp knife or a floured cutter, press don’t twist when cutting, that keeps the edges neat and the rise better.

4) Watch baking time not the color only, every oven’s different. Test with a toothpick and pull them a minute or two early rather than overbake, they dry out fast. Brush with the egg cream for a shiny top and finish with coarse sugar for crunch, then cool briefly on the pan before moving them. Store loosely covered and refresh in a 325 F oven for a few minutes to bring back the crust.

Fresh Raspberry Scones Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

When my kitchen is piled high with fresh berries I find it hard to pick a favorite, but I know that I always reach for Cranberry Scones because of one unexpected trick I can't resist sharing.

Servings

servings

Calories

357

kcal

Equipment: 1. Oven and a baking sheet lined with parchment paper
2. Large mixing bowl
3. Small bowl for whisking the egg and cream
4. Measuring cups and measuring spoons
5. Whisk
6. Pastry cutter or two forks or your fingertips (for cutting in the butter)
7. Wooden spoon or silicone spatula
8. Sharp knife or bench scraper for cutting the disk into wedges
9. Pastry brush and a wire cooling rack
10. Microplane zester for the lemon zest (optional)

Ingredients

2 1/2 cups (300 g) all-purpose flour
1/3 cup (67 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
6 tablespoons (85 g) cold unsalted butter, diced
1 tablespoon lemon zest (about 1 lemon)
1 large egg
3/4 cup (180 ml) cold heavy cream or whole milk
1 teaspoon vanilla extract
1 to 1 1/2 cups (120–180 g) fresh raspberries
2 tablespoons sanding or turbinado sugar for sprinkling, optional

Directions

Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper, set aside.
In a large bowl whisk together 2 1/2 cups (300 g) all purpose flour, 1/3 cup (67 g) granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine sea salt. Stir in 1 tablespoon lemon zest.
Add 6 tablespoons (85 g) cold unsalted butter, diced, and cut it into the flour with a pastry cutter, two forks or your fingertips until the mixture looks like coarse crumbs with some pea sized bits of butter. Tip: keep the butter cold, if it gets soft pop the bowl in the fridge for 10 minutes, or grate the butter frozen for a quicker, flakier result.
In a small bowl whisk 1 large egg with 3/4 cup (180 ml) cold heavy cream or whole milk and 1 teaspoon vanilla extract. Reserve about 1 tablespoon of this mixture for brushing the tops.
Make a well in the dry mix and pour in most of the wet mixture, stirring with a wooden spoon until a shaggy dough forms. Toss 1 to 1 1/2 cups (120 to 180 g) fresh raspberries with 1 tablespoon flour so they dont bleed, then gently fold them into the dough, trying not to smash them.
Turn the dough onto a lightly floured surface, fold it over itself 2 or 3 times just to bring it together, then pat into an 8 inch disk about 1 inch thick. Dont overwork it or the scones will be tough.
Cut the disk into 8 wedges with a sharp knife or bench scraper, or use a 2 to 2 1/2 inch round cutter if you prefer rounds. Transfer wedges to the prepared sheet with at least 1 inch between them.
Brush the tops with the reserved egg cream mixture and sprinkle with 2 tablespoons sanding or turbinado sugar if using. For taller, flakier scones chill the pan for 10 minutes before baking, otherwise bake right away.
Bake for 15 to 20 minutes until the scones are golden on top and a tester comes out mostly clean. Let sit on the pan 5 minutes, then transfer to a wire rack to cool slightly.
Serve warm or at room temp with butter, jam or clotted cream. Reheat leftovers in a 325 F oven for 5 to 7 minutes to refresh the crust.

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.