Simple Raspberry Scones

Hi Bold Bakers! Believe it or not, when it comes to traditional recipes I tend to like them their traditional way. A perfect example is I love raisins in my scones, just good old fashioned raisins. I would have normally thought, why mess with a classic, but as a chef and professional consumer of scones, I felt it my duty to eat outside my comfort zone. And I’m so glad I did! Already have an account? So without further ado, I’m delighted to introduce you to my Simple Raspberry Scone recipe. Fluffy, buttery scones bursting with sweet raspberries, these scones will be hard for any scone connoisseur to turn down.

Why Raspberries?

Raspberries infuse a scone with their sweet-tart flavor and intoxicating aroma. I think they might be my favorite of all berries to put in scones! You can use either fresh or frozen raspberries for this recipe. I tend to use frozen raspberries most of the time just because it’s usually what I have on hand, and when we do have fresh raspberries they tend to get devoured before I have a chance to put any in a scone!

What You Need To Make Raspberry Scones

A parchment-lined baking sheet 2 mixing bowls 1 small bowl A whisk A pastry scraper A rolling pin Measuring cups and spoons

How To Make Raspberry Scones

Scones are so iconic, they have to be really tough to make, right? Wrong! Scones are as simple as can be. Here are the basic steps (and don’t forget to get the full recipe with measurements, on the page down below):

How To Store Raspberry Scones

Store raspberry scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze scones for up to 2 months. For best results, defrost in a warm oven (300°F/150°C) until heated through.

Gemma’s Pro tips For Making Raspberry Scones

Use COLD butter! Always use cold or even frozen butter when making scones for the tenderest and flakiest scones.

Prep Your Space! Because you need to work quickly when making scones, it’s best to have all your tools ready at hand and your floured surface prepared before you start.

Use other berries! You can use blackberries or blueberries in place of the raspberries (or a combination of all three)!

No heavy cream? For a tangier scone, you can use sour cream or Greek yogurt in place of the heavy cream.

Make-Ahead Tip! The scone dough can be made, cut, and frozen before baking for effortless, fresh scones anytime! Freeze scones on a parchment-lined baking sheet and then transfer to an airtight container for up to 2 months. When you are ready to bake the scones, defrost them on a parchment-lined baking sheet while your oven preheats. Brush with egg, sprinkle sugar on top and bake or 25-30 minutes, or just a few minutes longer if need be.