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Easy Raspberry Scones

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Tender and buttery raspberry scones filled with bursts of sweet-tart berries and baked until lightly golden for a simple bakery-style treat.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup heavy cream or milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1 tablespoon coarse sugar for topping (optional)
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or fingertips until the mixture becomes crumbly.
  4. In a separate bowl, whisk together the cream, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
  6. Carefully fold in the raspberries and lemon zest if using, avoiding overmixing.
  7. Turn the dough onto a lightly floured surface and gently shape it into a circle about 1 inch thick.
  8. Cut the dough into 8 wedges and place them on the prepared baking sheet.
  9. Brush the tops with a little cream and sprinkle with coarse sugar if desired.
  10. Bake for 18–22 minutes until golden brown and fully set.
  11. Allow the scones to cool slightly before serving.

Notes

  • Frozen raspberries can be used directly from the freezer to reduce excess moisture.
  • Avoid overmixing the dough to keep the scones tender and light.
  • White chocolate chips make a delicious addition for extra sweetness.
  • Blueberries or blackberries can be substituted for raspberries.
  • A lemon glaze made with powdered sugar and lemon juice adds extra flavor.
  • Buttermilk can be used instead of cream for a tangier taste.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days.
  • Reheat in the oven at 300°F (150°C) for 5–7 minutes for the best texture.
  • Scones can be frozen before or after baking.

Nutrition

Find it online: https://juliameals.com/easy-raspberry-scones/