There’s a lot to love about these raspberry scones. They’re tender, buttery, and have just the right amount of sweetness. Bursting with tart, juicy raspberries and topped with a dusting of sugar… they’re the slightly sweetened cousin to my biscuit recipe, and they’re absolutely addictive. My recipe makes six large scones (though of course you can cut into smaller portions) and it’s always impossible for me to eat just one. Raspberry scones can be ready in under 30 minutes, use basic, pantry staples, and frozen raspberries take a lot of mess and hassle out of the work. I also use a food processor to make things extra quick and easy (and include recipe notes case you don’t have one!). Those of you who have tried my classic scones will recognize most of the ingredients and process used here, and I think you’ll appreciate how simple the recipe is. Let’s get to it!
What You Need
If you check your cabinets and fridge, you’ll likely already have most of the ingredients you need to make raspberry scones. Let’s go over what you’ll need and why!
All-purpose flour. Other flours will not give the raspberry scones the right texture. All-purpose flour yields scones that are tender but don’t fall apart.Granulated sugar. This lends sweetness to the scones. An extra sprinkling on top is the perfect way to top them off!Salt. Using a little salt balances out the sweetness of the sugar without overpowering the other flavors and making the scones taste salty.Baking powder. This help give the scones some lift (and yes, that 1 Tablespoon measurement is correct and not a typo!). I recommend using an aluminum-free brand (like the Rumford I use, pictured above). Baking powder made with aluminum may react with the raspberries and turn your scones blue!Butter. Your butter needs to be cold for this recipe (I like to pop it in the freezer for about 15 minutes before I begin). Butter that’s too warm can leave you with messy, flat scones.Heavy whipping cream. Heavy cream gives the scones a light and tender texture. Vanilla extract. There’s not a lot of vanilla extract in these scones, but the little bit that is gives the scones a nice depth of flavor. Feel free to add a bit of lemon zest (about a Tablespoon or two) in with the butter or a drop of lemon extract with the vanilla extract for a fresh hint of citrus flavor! Frozen raspberries. Use frozen raspberries to make your life (or just this recipe) simple to make. They are easier to incorporate into the dough because you don’t have to worry about smushing them or breaking them apart. You can use fresh raspberries, but it will take more time and effort to make it work, and you also introduce more moisture into the raspberry scones, which can make the end result a bit messier. Of course you can also freeze your fresh raspberries for an hour or so to make things easier for yourself!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How To Make Raspberry Scones
Laminating Raspberry Scone Dough
“Laminating” simply refers to the process of folding butter into the dough. I have used a different technique for laminating in the past (seen in my puff pastry, pie crust, and in other scone recipes), but for today’s recipe I tried something slightly different. But cutting and stacking the dough after each turn (rather than folding it over itself), I found the raspberry scones had more distinct layers and were less likely to topple over on themselves in the oven. Here’s how it’s done:
Baking
More Scone Recipes To Try:
Enjoy! Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
