Raspberry Scones Recipe

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Raspberry scones

Lucille Hoerle


I can't remember where this recipe came from but it is absolutely delicious. I usually make them when our raspberry bushes are in full force. I love anything with raspberries....

pinch tips: Perfect Bacon Every Time





15 Min


20 Min


2 1/4 c
1/2 c
2 1/2 tsp
baking powder
1/2 tsp
6 Tbsp
cold butter
1 c
heavy cream
3/4 c
fresh raspberries, frozen
extra cream and sugar

Directions Step-By-Step

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a
course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to
incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake
for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries (or blueberries) are frozen. Otherwise you end up with crushed fruit. Still
tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. With the Chocolate (shaved or chocolate chips) you can add it along with the cream.

Servings: 6

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Cream, #berries