These Simple Raspberry Scones are a delightful treat that bring together buttery richness and bursts of tangy sweetness. With a tender, crumbly texture that melts in your mouth, each bite is a perfect balance of softness and slight crunch. The vibrant raspberries add a pop of color and a refreshing fruity flavor, making them ideal for breakfast or an afternoon indulgence. Ready in just 25 minutes of prep and 30 minutes of baking, they’re surprisingly easy to whip up, even on busy mornings.
Warm from the oven, these scones fill your kitchen with a comforting aroma that’s impossible to resist. The golden crust gives way to a fluffy interior, dotted with juicy raspberries that melt into pockets of sweetness. Whether enjoyed with a drizzle of honey or a dollop of clotted cream, they’re a guaranteed crowd-pleaser. Perfect for sharing or savoring solo, these scones are a bite of pure bliss.
Simple Raspberry Scones: Ingredients
- 2 cups (10oz/284g) all-purpose flour
- ½ cup (4oz/115g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (4floz/115ml) heavy cream (can substitute with full-fat coconut milk for a dairy-free option)
- ½ cup (4floz/115ml) cold milk (any type of milk works)
- 1 teaspoon vanilla extract
- 8 tablespoons (4oz/115g) cold butter, finely cubed (keep it cold for flaky scones)
- 1½ cups (7.5oz/213g) fresh raspberries (frozen can be used, but do not thaw)
- 1 egg, beaten (for the topping)
- 3 tablespoons coarse sugar (for the topping)
Simple Raspberry Scones: Step-by-Step Instructions
- Preheat the oven to 425°F (210°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the heavy cream, milk, and vanilla extract.
- Using a pastry blender or your fingers, cut the cold butter into the flour mixture until it resembles coarse breadcrumbs. A few larger bits of butter are fine.
- Pour the wet ingredients into the flour and butter mixture. Quickly stir until the dough just starts to come together.
- Turn the dough onto a floured surface and knead it a few times until it forms a cohesive dough. It’s okay to see bits of butter in the dough.
- Roll the dough into a 12×16 inch rectangle. Evenly sprinkle the raspberries over the surface.
- Roll the dough into a tight log, then use a rolling pin to flatten it into a 1-inch thick rectangle.
- Cut the dough into 8 large triangles and place them on the prepared baking sheet.
- Chill the scones in the fridge for 15 minutes to firm them up.
- Brush the tops of the scones with the beaten egg and sprinkle generously with coarse sugar.
- Bake for 25-30 minutes, or until the tops are golden and the scones sound slightly hollow when tapped.
- Let cool on the baking sheet for 10 minutes before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat in a 300°F (150°C) oven to defrost and refresh.
Perfect Pairings: Serving Suggestions
These Simple Raspberry Scones are delightful on their own, but they shine even brighter with a few accompaniments. Serve them warm with a dollop of clotted cream or whipped cream for a classic touch. A side of raspberry jam or lemon curd adds a tangy contrast. For a cozy breakfast, pair them with a cup of English breakfast tea or a latte.
Storage Secrets: Keeping Scones Fresh
To maintain their texture, store leftover scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat frozen scones in a 300°F/150°C oven for 10-15 minutes until warm and crisp.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the dough the night before and refrigerate it overnight. In the morning, simply shape, bake, and enjoy! Alternatively, use frozen raspberries instead of fresh—just toss them in flour before adding to the dough to prevent excess moisture.
Recipe Variations: Mix It Up
Feel free to customize these scones to suit your taste. Swap raspberries for blueberries, chopped strawberries, or even dried cranberries. For a citrus twist, add zest from an orange or lemon to the dough. If you prefer a nutty flavor, fold in chopped almonds or pecans before baking.
Equipment Essentials: Tools for Success
While this recipe is simple, a few tools can make it even easier. A pastry blender helps cut the butter into the flour quickly, but your fingers work just as well. A rolling pin ensures even dough thickness, and a bench scraper is perfect for cutting the dough into clean triangles. Don’t forget parchment paper for easy cleanup!
Simple Raspberry Scones
Ingredients
- 2 cups all-purpose flour 10oz/284g
- ½ cup granulated sugar 4oz/115g
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup heavy cream 4floz/115ml
- ½ cup cold milk 4floz/115ml
- 1 teaspoon vanilla extract
- 8 tablespoons cold butter, finely cubed 4oz/115g
- 1½ cups Raspberries 7.5oz/213g
Scone Topping
- 1 egg, beaten
- 3 tablespoons coarse sugar
Instructions
- Preheat the oven to 425° (210°C) and line a baking sheet with parchment.
- In a bowl, whisk flour, sugar, baking powder baking soda, and salt.
- In another bowl, whisk heavy cream, milk, and vanilla.
- Using a pastry blender or your fingers, cut butter into the flour mixture until the mixture resembles coarse breadcrumbs. A few larger bits of butter are perfectly fine.
- Pour the wet ingredients into the flour and butter mixture and quickly stir until it starts to come together.
- Turn dough onto a floured surface and knead just a few times until a dough is formed. It’s okay to see bits of butter through the dough.
- Roll the dough into a 12×16 inch rectangle and sprinkle raspberries onto the surface.
- Roll the dough into a tight log and then with the rolling pin reroll into a 1-inch thick rectangle.
- Cut dough into 8 large triangles and place them on the baking sheet.
- Place the pan in the fridge for 15 minutes to firm up the scones.
- Remove scones from the fridge, brush the tops with the beaten egg and sprinkle with coarse sugar.
- Bake for 25-30 minutes, until the tops are golden and they sound slightly hollow when tapped.
- Let cool for 10 minutes on the baking sheet before enjoying.
- Store any leftover scones in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Defrost in a 300°F/150°C oven.
