These tender, buttery raspberry scones are filled with bright, juicy raspberries and can be ready in under 30 minutes. A how-to video is included in the recipe card.
These raspberry scones are tender, rich, and perfectly balanced — not too sweet, with a pleasant buttery crumb and pops of tart raspberry throughout. The recipe yields six large scones, but you can divide the dough into smaller portions if you prefer. Using frozen raspberries makes the process cleaner and easier, and a food processor speeds up the mixing. Below you’ll find an ingredient overview, step-by-step instructions, and recipe notes so you can bake them confidently.
What You Need
Most of these are pantry staples. Here’s why each ingredient matters:
- All-purpose flour. Delivers a tender but stable texture for scones; other flours will change the crumb.
- Granulated sugar. Adds sweetness to the dough and a light sprinkle on top gives a pleasant crunch.
- Salt. Balances and brightens the flavors without making the scones salty.
- Baking powder. Gives the scones lift. Use an aluminum-free baking powder to avoid any color changes from the raspberries.
- Cold butter. Keep the butter cold (even chill in the freezer briefly) to create flaky layers and prevent flat, greasy scones.
- Heavy cream. Makes the dough tender and rich; also used to brush tops before baking if desired.
- Vanilla extract. Adds subtle depth. A little lemon zest or a drop of lemon extract can be added for a citrus note.
- Frozen raspberries. Preferred for ease of mixing and to avoid adding excess moisture. Fresh raspberries can be used but require a gentler touch, or briefly freeze them first.
Scroll to the recipe card below for exact ingredient amounts and full details.
How To Make Raspberry Scones
- Combine the dry ingredients, then scatter the cold butter pieces on top and pulse (or cut in) until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Add the cold heavy cream and vanilla, then pulse just until the dough begins to come together; it should hold when pinched but remain slightly crumbly. Avoid overworking the dough.
Laminating Raspberry Scone Dough
Laminating here means layering and stacking the dough to create flaky layers. Instead of folding repeatedly, cutting and stacking gives distinct layers without risking collapse. Steps:
- Turn the dough onto a lightly floured surface and gently work it together; it may still be a bit crumbly.
- Scatter the frozen raspberries over the dough and gently press them in. Avoid crushing the berries.
- Form the dough into a rectangle and cut it in half. Press one half over the other and press down to recombine. Repeat the cut-and-stack 3–4 times, working to an 8×5″ (20×12 cm) rectangle.
Baking
- Using a sharp knife, press straight down and cut the rectangle into six even squares. Avoid sawing motions to keep edges clean and scones even.
- Place scones 1–2 inches apart on a parchment-lined baking sheet. If desired, brush the tops with heavy cream and sprinkle coarse sugar.
- Bake at 375°F (190°C) for 15–17 minutes, or until scones are cooked through and edges begin to turn light golden. Cool briefly on the baking sheet before serving; they are best warm but not piping hot.
Frequently Asked Questions
Yes. Wrap each cooled scone individually in plastic wrap and place them in an airtight container or zip-top bag. They keep well for several months in the freezer.
You can, but fresh berries are softer and more likely to break while mixing, and they add more moisture. If using fresh, handle gently or briefly freeze them first to make incorporation easier.
Some baking powders containing aluminum can react with acidic berries and change color. Use an aluminum-free baking powder to prevent this.
Common causes include expired baking powder, overworking the dough, or butter that was too warm. Keep ingredients cold and handle the dough as little as possible.
More Scone Recipes To Try:
Lemon Poppy Seed Scones
Pumpkin Scones
Chocolate Chip Scones
Chocolate Scones
Enjoy!
Let’s bake together! Check the how-to video in the recipe card below.
Raspberry Scones
Equipment
- Food processor (or pastry cutter/grater if mixing by hand)
Ingredients
- 3 cups (375 g) all-purpose flour
- 6 Tablespoons (75 g) granulated sugar
- 1 Tablespoon baking powder (aluminum-free recommended)
- ½ teaspoon salt
- 12 Tablespoons (170 g) cold unsalted butter, cut into pieces
- ¾ cup (175 ml) cold heavy cream, plus extra for brushing (optional)
- ¼ teaspoon vanilla extract
- ½ heaping cup frozen raspberries (do not thaw)
- Coarse sugar for sprinkling, optional
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a food processor, pulse together flour, sugar, baking powder, and salt until combined.
- Scatter cold butter pieces over the flour and pulse until the butter is cut into pebble-sized pieces.
- Whisk cold heavy cream with vanilla, pour over the flour mixture, and pulse until the dough begins to clump when pinched. Do not overwork.
- Transfer dough to a lightly floured surface. Scatter frozen raspberries across the dough and gently work them in, forming a rough rectangle.
- Cut the rectangle in half, place one half over the other, press down to recombine, and repeat the cut-and-stack 3–4 times until the dough measures about 8×5″ (20×12 cm).
- Using a sharp knife, press straight down to cut the dough into six even squares. Place them 1–2 inches apart on the baking sheet. If desired, brush tops with cream and sprinkle coarse sugar.
- Bake 15–17 minutes or until scones are cooked through and edges are light golden brown. Cool briefly on the baking sheet before serving.
Notes
Butter
The colder the butter, the flakier the scones. Chill butter 15–30 minutes if needed.
Food Processor
If you don’t have a food processor, grate the butter into the flour or cut it in with a pastry cutter. Combine with the cream by hand, taking care not to overwork the dough.
Storing
Scones are best fresh and warm. Store leftovers in an airtight container at room temperature for 24–48 hours, or freeze for longer storage.
Nutrition
Nutrition information is an approximation.
Like this? Leave a comment below!