5.0 from 15 votes
Raspberry Scones
These perfect raspberry scones are bursting with the taste of sweet raspberries and can be ready in just under 30 minutes! Recipe includes a how-to video!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 large scones
Calories: 579 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
- 3 cups all-purpose flour
- 6 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 12 Tablespoons cold unsalted butter
- ¾ cup cold heavy cream plus additional for brushing over scones (brushing is optional)
- ¼ teaspoon vanilla extract
- ½ heaping cup frozen raspberries do not thaw
- coarse sugar for sprinkling optional
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper (alternatively bake scones directly on ungreased baking sheet). Set aside.
- Add flour, sugar, baking powder and salt in the basin of a food processor fitted with a chopping/mixing blade and pulse briefly to combine.
- Cut butter into 12 pieces and scatter over the top of the flour mixture. Pulse again until butter is cut into pebble-sized pieces into the flour.
- Measure out cold cream and add vanilla extract. Stir gently to combine, then pour mixture evenly over the surface of the flour/butter. Pulse again until mixture begins to clump together (it may still be a bit crumbly, this is fine, and better than overworking the dough!).
- Transfer to a clean, lightly floured surface and scatter frozen raspberries over the top. Work dough and raspberries together into a cohesive rectangle.
- Use a knife to cut the dough in half and place the first half directly over the second. Press down to work the dough back into a cohesive, rectangular square (we are “laminating” the dough to help encourage light flaky layers, much like with biscuits). Repeat this process 3-4 more times until you have a rectangle that is approximately 8x5” (20x12cm).
- Using a sharp knife, cut into six even squares, pressing straight down with the knife and never sawing (which can cause lopsided scones).
- Space scones 1-2” apart on baking sheet and, if desired, lightly brush tops with additional heavy cream and sprinkle with coarse sugar.
- Transfer to oven and bake for 15-17 minutes or until scones are cooked through and light golden brown on the edges. Allow to cool on baking sheet before enjoying!
Cup of Yum
Notes
- The colder your butter the better, and the lighter more tender, and flakier your scones will be! I like to place mine in the freezer 15-30 minutes before I begin.
- If you do not have a food processor you can either grate the butter into the flour mixture or cut it in with a pastry cutter instead. After combining it with the flour, stir in the heavy cream and vanilla extract. The dough will seem dry, but it should ultimately come together but requires a bit more manual work (and you do run the risk of over-handling the dough and making it too warm).
- Scones are best enjoyed fresh and warm! If you have any leftovers they will keep for 24-48 hours in an airtight container at room temperature. Leftover raspberry scones may also be frozen for several months.
Nutrition Information
Serving
1large scone
Calories
579kcal
(29%)
Carbohydrates
61g
(20%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
367mg
(15%)
Potassium
97mg
(3%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
1137IU
(23%)
Vitamin C
1mg
(1%)
Calcium
183mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6large scones
Amount Per Serving
Calories 579
% Daily Value*
| Serving | 1large scone | |
| Calories | 579kcal | 29% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 367mg | 15% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1137IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 183mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.