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Close up of five raspberry scones on a white plate. Small bowl of raspberries. White surface.

Raspberry Scones

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5 from 1 review

Soft and buttery, this raspberry scone recipe is ready in under an hour. They have a tangy burst from the sweet raspberries, and the formed scones can be frozen for a month so you can bake them to order. They're excellent for afternoon tea, as a snack and for a brunch table. 

 

  • Total Time: 50 minutes
  • Yield: 8 scones

Ingredients

Units
  • 2 3/4 cups all-purpose or pastry flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 7 tablespoons granulated white sugar
  • 1/2 teaspoon lemon zest
  • 6 oz unsalted butter, cut into cubes, very cold
  • 1/2 cup buttermilk, very cold
  • 1/4 cup cream, very cold
  • Extra sugar, for sprinkling
  • 1 1/2 cups raspberries, fresh or frozen (directly from the freezer)

Instructions

  1. Preheat oven to 400ºF /200ºC.
  2. Line a baking or cookie sheet with parchment paper or grease the bottom.
  3. Food processor: place flour, baking powder, salt, sugar, and orange zest in the bowl of a food processor fitted with the steel blade. Pulse a few times to mix.
  4. Scatter the cold butter cubes on top, and process on low until the mixture is grainy and the butter the size of peas. Don't overprocess.
  5. By hand: add the dry ingredients to a large bowl and combine them well with a spoon or rubber spatula.
  6. Scatter the cold butter pieces on top and integrate by hand or with a pastry cutter or pastry blender. The pieces of butter should be the size of peas and beans. It will be irregular. Then, follow the recipe below.
  7. For both methods: transfer the mixture to a large mixing bowl and add the berries. If using frozen raspberries, don't thaw them. Mix lightly with a spoon or rubber spatula.
  8. Drizzle the buttermilk and cream over the flour mixture.
  9. Mix with a fork until it barely comes together, but don't mix too much, or the scones will be tough and flat.
  10. On a lightly floured surface, transfer the mixture and pat it together, folding it unto itself a few times (I use a dough scraper or dough cutter to help me fold the dough onto itself) until you have a circle of dough that holds together. It will still be shaggy in places. Don't be tempted to overwork it as you would a pie crust. I don't use a rolling pin, but if you want to, roll it very lightly, you don't want to press it down, simply pat it so it holds together. 
  11. Make a circle with the dough, about 2 inches high.
  12. Cut it in half, and then cut each half into 4 triangles. You should have 8 pieces or triangles.
  13. At this point, they can be frozen, well covered, for up to a month, and baked directly from the freezer. They might take a few more minutes.
  14. Transfer to the prepared baking sheet, and sprinkle the tops with additional sugar.
  15. Bake for 15 minutes, turn down the oven temperature to 350°F/180°C, and bake for an additional 20-25 minutes, until golden brown, dry, and quite firm. If you need to check, with the tip of a fork lift the top of a scone and see if the inside is dry. Depending on the size and height, the bake time might vary, so start checking at the 30-minute mark. 
  16. I recommend eating them within a few hours of being baked. 
  17. Store leftovers in an airtight container for a day, maybe two, but the texture is much better the day they're baked. 

Notes

  • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
  • Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
  • Very cold ingredients. I measure but leave the ingredients in the fridge until it's time to use them. Don't take the cream for half an hour before mixing the scones. Butter, milk cream and other wet ingredients belong in the fridge until you need to scatter and pour them.
  • Handle the dough lightly. Don't overwork the dough. It needs to remain cold so the butter doesn't start to melt. It's the way to get soft, tender scones that rise well. 
  • Very cold dough before baking. Pop them in the freezer for 15 minutes after shaping them and before baking them. That ensures that they bake and rise as much as they can.
  • A rather high oven. They need that extra heat to rise however they can despite all that butter and cream. And if you forgot to turn the oven on before you start mixing, please don't leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer for the ten or fifteen minutes it takes for the oven to reach its temperature. 
  • Different sizes: for a brunch table, tea time, or that type of gathering, you might want to make smaller scones, and round ones at that (check out the parmesan chive scones as a guide to the shape) as they are usually easier to handle and bake more evenly. Use a round cookie cutter.
  • Serving scones: eat them warm or at room temperature, preferably within a few hours of baking. Serve them plain, with a dollop of whipped cream or a drizzle of lemon glaze. Each variation is a different experience, so try them out and find your favorite. 
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Freezing time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Scones & Biscuits
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1/8
  • Calories: 381
  • Sugar: 11.4 g
  • Sodium: 41.6 mg
  • Fat: 19.7 g
  • Carbohydrates: 46.7 g
  • Fiber: 2.7 g
  • Protein: 5.5 g
  • Cholesterol: 51.6 mg

Find it online: https://vintagekitchennotes.com/raspberry-scones/