Raspberry Scones

Scones may have started as a traditional British bake, but they’ve become a favorite around the world for good reason. Equally at home on a breakfast table or an afternoon tea spread, they can be made sweet or savory depending on the occasion. These Raspberry Scones are especially tender and buttery, with bursts of fresh berries that add brightness and a slight tart contrast to the soft crumb.

They’re best served warm, straight from the oven, and work beautifully for everything from casual mornings to elegant tea service.

Ingredients

Ingredient	Amount	Notes
All-purpose flour	2 cups	—
Baking powder	1 tbsp	—
Salt	½ tsp	—
Granulated sugar	¼ cup	—
Unsalted butter	½ cup	Cold and cubed
Heavy cream	¾ cup	Plus extra for brushing
Egg	1 large	—
Vanilla extract	1 tsp	—
Fresh raspberries	1 cup	—

Directions

Step 1: Preheat Oven

Preheat to 400°F (204°C) and line a baking sheet with parchment paper.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together flour, baking powder, salt, and sugar until evenly mixed.

Step 3: Cut in Butter

Add the cold butter cubes and work them into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.

Step 4: Mix Wet Ingredients

In a separate bowl, whisk together heavy cream, egg, and vanilla extract. Pour into the dry mixture and stir gently until just combined.

Step 5: Add Raspberries

Carefully fold in the raspberries, taking care not to crush them too much.

Step 6: Shape the Dough

Turn the dough onto a lightly floured surface and gently shape it into a 1-inch thick round. Cut into 8 wedges.

Step 7: Bake

Arrange the wedges on the prepared baking sheet, leaving space between them. Brush the tops lightly with cream.

Bake for 18–22 minutes, or until golden brown.

Step 8: Cool and Serve

Let the scones rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for best flavor and texture.