Raspberry Scones Recipe
These raspberry scones are tender, buttery and full of raspberries and white chocolate chunks. If that wasn’t enough, they’re drizzled with a delicious, tangy raspberry glaze. Best thing of all? They’re mixed in one bowl. Aaand, anyone can make them.
Easy Scone Recipe
This is my go-to’ recipe for an easy scone recipe. They are mixed in one bowl, which means more time for things other than doing dishes.
Scones, in general, come together rather quickly, and this easy scone recipe is no different. Just mix the dry items together, add the wet ingredients, mix again. Then, shape and bake.
I particularly love the texture of this pastry. It has a very crumbly and tender texture, with a slight crispiness on the outside. Plus, the flavor profile is fantastic with a floral tang from the raspberries baked inside, then the raspberry infused sugar glaze on top.
It’s always nice to have one of these easy scone recipes on hand 🙂
Scone Recipe Questions
I’ve gotten several questions about this raspberry scone recipe (and scone-making in general). Here the answers to them. If you have an additional question, please leave it in the comments and I’ll get back to you.
Can this scone recipe be made ahead of time?
Bake, then freeze – Yes, you can bake the raspberry scones, cool, then freeze them. When you are ready to eat, let them thaw in the fridge, then re-crisp in the oven at 350F for 2-3 minutes (after thawing). This will give them that freshly baked taste. Or just pop them in the microwave for 30 seconds.
Freeze, then bake – I find that any scone recipe is best when eaten fresh. So, you can also freeze the already pre-shaped scones, freeze them, then bake from frozen when you’d like a fresh out of the oven scone.
What can I use instead of raspberries?
Not a raspberry scone fan? No problem. You can still enjoy this scone recipe! Here are some replacements that have worked well:
- Fresh or dried blueberries
- Fresh or dried (not freeze-dried) strawberries
- Fresh or dried cranberries.
Why are my scones flat?
Flat scones mean only one thing. The butter in the dough was too warm before the scones hit the oven. This can be because the dough was handled too much, or because the scone ingredients weren’t cold to begin with.
Either way, freezing the scones before baking them solves this problem right up. So make sure not to skip this step if you care about the aesthetics of your scones.
Tips for Making the Best Scone Recipe:
- Use cold ingredients: This means both the heavy cream and the butter should be cold. If your butter gets too soft, your scones will be dense rather than the light texture the best scone recipe will make.
- Don’t thaw frozen berries. If you opt to use frozen raspberries (and you should, it helps the scones hold their shape when they bake), don’t thaw them before adding to the dough. Otherwise, the juices will leak.
- When sprinkling coarse sugar over the scones, try not to sprinkle any on the baking sheet, otherwise it will burn as it bakes.
- Freeze before baking – Sticking the dough in the freezer for 20-30 minutes will help the scones retain their shape better while baking instead of melting into a puddle.
- To prevent dry scones, do not overbake. Bake only until golden in color. Overbaking the scones will evaporate all the moisture leaving you with a crumbly, crispy, cookie like scone instead of the tender on the inside and slightly crispy on the outside scone.
How to Make Raspberry Scones
For detailed recipe instructions see the recipe card bottom of the post.
- Prep: Preheat the oven, then line a rimmed baking sheet with parchment paper (helps to prevent sticking).
- Mix together the dry ingredients and the lemon zest, then add the grated butter and toss together to coat the butter in flour.
- Add the wet ingredients by making a well in the dry mixture and adding the cream, egg and vanilla. Lightly whisk the wet ingredients in the well. Add the white chocolate chips.
- Keep folding and pressing everything together with a spatula until the mixture is chunky.
- Transfer the dough to a working surface and press the dough into a ball with your hands.
- Then, roll the ball out on a floured surface. Add the raspberries, gently press them in and roll the dough into a roulade. Use a bench scraper to help you lift the dough as you roll.
- Cut the dough into triangles.
- Brush with melted butter and sprinkle with sugar. Bake until golden. Allow to cool.
- Make the glaze and drizzle over the scones.
Scroll to the bottom for the full recipe and with precise ingredient amounts.
Raspberry Scones Recipe
Sweet and flaky raspberry scones recipe with the best tips to give you the ultimate scone experience.
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 4 oz unsalted cold butter/margarine frozen or chilled
- 1 lemon zest from a whole lemon
- 1 large egg refrigerated
- 1/2 cup heavy cream chilled
- 1 tbsp vanilla extract
- 1 cup raspberries fresh or frozen
- 1/2 cup white chocolate chips or chopped white chocolate
- 2 tbsp unsalted butter, melted
- 5 tbsp sanding or coarse sugar
Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside
Mix the dry ingredients: In a large bowl whisk together 2 cups flour, 1/3 cupsugar, 2 tsp baking powder, 1/2 cup chocolate chips and 1/2 tsp salt. Next, grate 4 oz of frozen butter right into the flour. Zest 1 lemon and add it to the mixture as well. Toss together to coat the butter in flour well.
Add the wet ingredients and mix: Make a well in the dry mixture and add 1 egg, 1/2 cup cream & 1 Tbsp vanilla extract. Whisk the ingredients together inside the well. Then using a spatula fold and press everything together until a coarse crumbs form.
Bring the dough together: Remove the dough to a working surface, press the dough together with hands and fold it until it comes into a dough ball. Handle the dough as little as possible. The dough will look slightly shaggy, that is ok. Do not overwork or the scones will be tough.
Roll and Shape: Scrape clean your working surface with a bench scraper. Flour it well and lightly roll the dough into a rectangle. Spread the raspberries evenly over the surface and gently press them in. Roll the dough with the raspberries into a 3 inch wide roulade, pressing gently to remove air pockets, but not to crush raspberries. Then, pat down the top to make a rectangle log. Cut into 4 equal pieces, then cut each piece diagonally into 2 giving you 8 triangles.
Prepare for baking: Transfer the scones onto a parchment lined 12"x18" baking sheet. Brush with melted butter and sprinkle with coarse sugar. Keep the sugar from falling aorund the scones or it will burn as the scones bake. Freeze for about 20 minutes to help the scones keep their shape while baking.
Bake for about 25 minutes, or until slightly golden. If baking without freezing prior, reduce the bake time to about 20 minutes or until the outside is lightly golden.
Remove from the oven and allow to cool.
Make the raspberry glaze
To a medium sized bowl add 1/2 cup powdered sugar, 1 tbsp lemon juice and about 4 raspberries. Crush the raspberries and stir everything into a smooth glaze. Drizzle the glaze over the scones with a fork.
- Mix the scone dough as little as possible.
- Use frozen raspberries to help keep the dough chilled.
- Use coarse sugar for sprinkling the top, this will keep it from melting into a caramel sheet.
- Do not overbake or the scones will be dry.
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