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Raspberry Scones

Raspberry scones drizzled with a sweet glaze on a cooling rack.

This is my second ‘go-to’ recipe  for Scones. First one I ever found and really liked was the Blueberry Scone recipe (you can make it with Strawberries too, like I did in this Strawberry Scone recipe). It’s wonderful, made without eggs, but the texture is different from these Raspberry Scones.

This one, has very crumbly and gentle texture, with slight crispiness on the outside and tang from both the raspberry glaze and the raspberries itself inside. Scones in general come together rather quickly, and this recipe is no different – just mix the dry, add the wet ingredients, mix, shape and bake, so you’ll be all done within 30 minutes.

It’s always nice to have one of these recipes on hand, because when you need to satisfy your sweet tooth, you don’t want to fuss in the kitchen for 6 hours, with sweat dripping from your forehead. So try it, I guarantee you will love it!

Try these other Cookie recipes:

Raspberry Scones

Sweet and flaky raspberry scones recipe made great for a dessert or breakfast.

Author: Marina | Let the Baking Begin
Course: Breafast, Dessert
Cuisine: American
Keyword: raspberry scones, scones
Calories: 210 kcal
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 30 minutes
Servings: 16 mini scones



  • 2 cups flour
  • 6 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter/margarine cut into 1/2 inch cubes
  • 1 lemon zest
  • 1 egg
  • 1/2 cup heavy cream chilled
  • 1 tbsp vanilla extract
  • 2 cups raspberries

Sugar Crust

  • 2 tbsp butter, melted
  • 5 tbsp sugar



  1. Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside

  2. In a food processor mix 2 cups flour, 6 Tbsp sugar, 2 tsp baking powder, and 1/2 tsp salt, for about 20 seconds. Add cubes of 1/2 cup butter and process until the mixture resembles a coarse meal.

  3. Add lemon zest.
  4. Whisk together 1 egg, 1/2 cup cream & 1 Tbsp vanilla extract. Add to the flour/butter mixture and allow the food processor to process everything until the dough starts to come together.

  5. Remove the dough onto working surface, bring everything together with hands and fold it together until it comes together into a dough ball.
  6. Roll it out on floured surface into a rectangle. Spread raspberries around. Roll the dough with the raspberries, starting from the narrower side, pressing the dough to extract air, as you roll.
  7. Keep rolling/stretching the roll out with your palms, until you get it to about 3 inches thick. Now cut it with a knife into 16 triangles, by cutting diagonally across the roll.
  8. Transfer the scones onto a baking sheet.
  9. Brush on 2 Tbsps melted butter and generously sprinkle with 5 Tbsps sugar. This will give scones a crispy crust.

  10. Bake for 17 minutes, or until slightly golden.
  11. Transfer to cooling rack and allow to cool.

Make the glaze.

  1. Crush the raspberries, add 1 Tbsp lemon juice and 1/2 cup powdered sugar.

  2. Transfer into a ziplock bag. Snip off the end and drizzle tops of the scones in a zig-zag pattern. Alternatively, use a fork to drizzle the glaze on.
  3. Serve with tea or coffee.

Recipe Notes

Use any other berry you have on hand if you do not have Raspberries. If using frozen berries, do not thaw before adding into the dough.

Nutrition Facts
Raspberry Scones
Amount Per Serving
Calories 210 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 39mg13%
Sodium 144mg6%
Potassium 121mg3%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 13g14%
Protein 2g4%
Vitamin A 350IU7%
Vitamin C 8mg10%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Ella

    Would it be any different if i would do in a mixer, and what speed???

    · Reply
    • You could do it in a mixer, just grate the butter/margarine into the flour instead of cutting it into chunks and try to mix it as little as possible, on low to medium speeds. As soon as it starts coming together, it’s enough mixing.

      · Reply
  • Love

    Thank You for sharing with this recipe….love how they turned out….Perfect for a cup of tea or black coffee =)

    · Reply
    • Thanks so much for your feedback! I just made another batch today for our trip to the beach and I love how moist they are.

      · Reply
  • Julia |

    What a pretty glaze! And all natural color I assume – from raspberries!

    · Reply

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