Bursting with juicy raspberries and a tender, plush crumb, these raspberry scones rival any bakery. They’re buttery, slightly sweet, and studded with berries in every bite—perfect for breakfast, brunch, or an afternoon treat.
Tips for the Best Scones
Weigh ingredients. Using a kitchen scale is the best way to avoid dry, crumbly scones caused by too much flour. Precise measurements make a big difference.
Keep butter and cream cold. Cold butter creates flaky layers; freezing the butter and keeping the cream chilled until you use it helps produce a tender, flaky scone.
Handle dough gently. Mix and shape the dough using light motions. Overworking will develop gluten and make scones tough rather than soft and tender.
Cut cleanly. Use a sharp, floured knife or bench scraper and press straight down. Avoid twisting the blade so the scones rise evenly.
Chill before baking. Resting the formed scones in the fridge keeps the butter cold and improves rise and texture.
Ingredient Notes and Substitutions
Heavy cream: Use heavy cream for a richer, more tender scone. Its higher fat content gives better texture than milk or buttermilk. For best results, do not substitute.
Raspberries: Frozen raspberries work well year-round and bleed less into the dough if used straight from the freezer. Fresh raspberries are fine to use when in season.
Sparkling sugar: A sprinkle on top before baking adds a pretty sparkle and light crunch. Alternatively, glaze the scones lightly with lemon or vanilla icing after baking.
See the recipe card below for the full ingredient list, measurements, and step-by-step instructions.
Recipe Instructions
1. Prepare and grate the frozen butter. Line a baking sheet with parchment and have the raspberries and heavy cream chilled. In a large bowl, combine flour, sugar, baking powder, and salt. Grate the frozen butter into the dry mix so the pieces are about pea-sized.
2. Add cold cream gently. Make a well in the center and pour the cold heavy cream. Use a rubber spatula to fold the dough gently until it begins to come together.
3. Finish mixing by hand and add raspberries. Use your hands to scoop and let the dough fall through your fingers to break up clumps. When mostly hydrated but still with a few flour patches, add the frozen raspberries and mix gently until the dough is evenly moistened. Chill the bowl for about 15 minutes.
4. Shape the dough into an 8″ round. Turn the chilled dough onto a lightly floured surface and press together into an 8-inch circle. Do not overwork; press clumps together rather than kneading.
5. Cut and chill. Cut the circle into 8 wedges with a floured knife or bench scraper, dipping it into flour between cuts to prevent sticking. Sprinkle the tops with sparkling sugar and transfer each scone to a parchment-lined baking sheet. Chill the tray while the oven preheats to 400°F (205°C).
6. Bake and cool. Bake 15–20 minutes, until the edges are golden brown and the tops are set. Cool on a wire rack. Serve warm or at room temperature; a light lemon glaze complements them nicely.
Storage and Freezing
Storage: Once completely cooled, store scones in an airtight container at room temperature for 2–3 days. Place a piece of bread or a paper towel in the container to absorb excess moisture and keep the scones from becoming soggy.
Freezing: Wrap scones individually in plastic wrap or foil and place in a freezer-safe bag for up to 3 months. You can freeze unbaked scones on a baking sheet, then transfer to a bag; bake from frozen adding a few extra minutes to the bake time.
Reheating: Warm scones in a 350°F (175°C) oven for 5–10 minutes until heated through. Microwaving is possible for a quick option, but the oven maintains better texture.
FAQs
No. Use the raspberries frozen to prevent them from bleeding too much color into the dough.
Yes. Blueberries, chopped strawberries, or blackberries can be substituted, though moisture content varies—adjust chilling and handling accordingly.
The dough should be soft and tacky, not dry or overly sticky. Add a small splash more cream if dry or a light dusting of flour if too wet.
Better Than Bakery Raspberry Scones
These easy raspberry scones are buttery and tender with juicy fruit in every bite. Simple ingredients and straightforward steps make them perfect for an impressive homemade treat.
Ingredients
- 4 tablespoons unsalted butter, frozen
- 1 cup frozen raspberries
- 1 cup + 1 tablespoon cold heavy cream
- 2 cups all-purpose flour (see notes for measuring)
- 1/4 cup granulated sugar
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1 1/2 tablespoons sparkling sugar for the tops
Instructions
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment.
- Grate the frozen butter and keep it chilled. Measure raspberries and keep frozen. Keep the heavy cream refrigerated until ready to use.
- In a large bowl, combine flour, grated butter, sugar, baking powder, and salt.
- Make a well in the center and pour in the cold cream. Stir gently with a rubber spatula until mostly combined.
- Use your hands to scoop and break up dough clumps, letting it fall through your fingers. When nearly combined, add raspberries and gently finish mixing until hydrated. Chill the bowl for 15 minutes.
- Turn the dough onto a lightly floured surface and press into an 8″ round. Cut into 8 wedges and transfer to the prepared baking sheet. Sprinkle tops with sparkling sugar and chill briefly while the oven heats.
- Bake 15–20 minutes until golden at the edges. Cool on a wire rack and serve warm or at room temperature.
Notes
Measuring: Use the spoon-and-level method for dry ingredients or a kitchen scale for best accuracy. Avoid scooping flour directly with a measuring cup.
Raspberries: Fresh can be used in place of frozen when available. Frozen raspberries are convenient and reduce bleeding into the dough.
Storage: Store cooled scones in an airtight container at room temperature for 2–3 days or freeze individually for up to 3 months. Bake frozen unbaked scones directly from the freezer with a slight increase in bake time.