Simple Raspberry Scones Recipe

The Simple Raspberry Scones start with combining dry ingredients—flour, granulated sugar, baking powder, baking soda, and salt—with cold, finely cubed butter, worked into coarse crumbs. Wet ingredients consisting of heavy cream, cold milk, vanilla extract, and beaten egg are added quickly to bring the dough together without overmixing. Fresh raspberries are rolled into the dough by first shaping it into a rectangle, sprinkling berries over the surface, rolling the dough tight, and re-rolling to an even thickness.

The dough is cut into large triangular scones, chilled briefly to firm the butter, then baked in a hot oven until golden and risen. The resulting scones combine a buttery, flaky texture with the tart, juicy raspberries dispersed throughout for freshness and color.

These scones are ideal for a teatime or breakfast treat, enjoyed warm or at room temperature. The chilling step before baking helps preserve texture and promotes even rising. Using cold butter and cold milk helps achieve a flakier crumb.