Fresh Raspberry Scones
Treat yourself to bakery-quality *Fresh Raspberry Scones* made in the comfort of your own kitchen! These flaky scones are bursting with juicy, fresh raspberries and feature a tender, buttery crumb that melts in your mouth. The simple yet decadent dough comes together easily with basic pantry staples like all-purpose flour, sugar, and baking powder, while a touch of vanilla and cream adds richness to every bite. Folding in ripe raspberries—even more vibrant when in season—creates pockets of sweet-tart flavor. Top them off with a sprinkle of coarse sugar for an irresistible golden crust. Perfect for breakfast, brunch, or an afternoon indulgence, these homemade scones are ready in just 35 minutes and pair beautifully with a cup of coffee or tea. Whether served warm or at room temperature, these raspberry scones are a delightful treat for any occasion.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.333 cup granulated sugar
- 2.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.5 cup heavy cream
- 1 whole large egg
- 1.5 teaspoons vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until you have a crumbly mixture with pea-sized bits of butter.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Gently stir until the mixture just comes together, being careful not to overmix.
Add the fresh raspberries to the dough. Carefully fold them in to avoid crushing the berries.
Turn the dough out onto a lightly floured surface. Press it into a round disc about 1 inch thick.
Use a sharp knife or bench scraper to cut the dough into 8 equal wedges.
Place the wedges onto the prepared baking sheet, leaving space between each scone.
Optional: Brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar for a golden, crispy finish.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden on top and cooked through.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 99.0 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 118 mg | 9% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
