raspberry scones

Melissa Payne


very easy and tasty treat, best served warm.. This recipe can easily bee split in half, so you only have 6 scones. This is VERY GOOD, and not to sweet, you dont have to be a pastry chef to make them.

★★★★★ 1 vote
20 Min


3 1/2 c
all-purpose flour
3/4 c
white sugar
1 Tbsp
baking powder
1 1/4 c
heavy cream
1 c
fresh raspberries ( if frozen, thaw your berries)


1heat oven to 350 degrees
2In a large bowl, combine flour, sugar, baking powder, salt, and butter. Using a pastry cutter or fork, mix ingredients until well combined.
3Slowly stir in heavy cream; mix well. Add berries and mix gently until well combined. Mixture will be dry.
4Place dough on a cutting board and gently form into a loaf about 14 inches long by 4 inches wide and 1 inch thick. Press dough firmly together with your hands so it will hold together. Cut loaf into 12 equal-sized triangles and place on an ungreased baking sheet.
5Bake 20 to 25 minutes, or until light golden. Cool 15 minutes before serving.

* I find that using parchment paper works best, keep pastry from sticking and burning on the bottom.

About this Recipe

Course/Dish: Fruit Breakfast
Main Ingredient: Fruit
Regional Style: American
Hashtag: #raspberry