raspberry scones

These flaky, sweet, and tender raspberry almond buttermilk scones are a must for breakfast. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading. Feel free to replace the raspberry icing with vanilla icing.

Raspberry Almond Buttermilk Scones

(250 grams) all-purpose flour

(100 grams) granulated sugar

2 and 1/2 teaspoons baking powder

salt

cup (115 grams) unsalted butter, frozen

(120 milliliters) buttermilk, plus 2 Tablespoons (30 milliliters)

large egg

vanilla extract

almond extract

(6 ounces; 170 grams; 1 and 1/4 cups) raspberries

(37 grams) sliced almonds

(3 ounces; 85 grams; or about 1/2 cup) raspberries

teaspoons granulated sugar

sugar

Tablespoon (15 milliliters) heavy cream or milk

Whisk flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup buttermilk, egg, vanilla extract, and almond extract together in a small bowl. Drizzle over the flour mixture, add the raspberries, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it&#8217;s too sticky, add a little more flour. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with remaining buttermilk and top with sliced almonds. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.

Make the icing

Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices. You&#8217;ll have about 3 Tablespoons of juice. Whisk in the confectioners&#8217; sugar and milk. Add a little more confectioners&#8217; sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.

Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

I made these after making the blueberry lemon scones (which were amazing!!) and I’m frustrated with how these turned out. I can only imagine it’s because I decided to do mini scones, so I compiled the funfetti recipe and this one to make small pieces. I cooked them at the same temp for about 16 minutes and they burnt. So sad!

Unbelievable scones, not sure I’ll bother with the glaze next time.  Might do raspberry lemon.
I was a scone hater... not anymore. Thanks Sally!

Doubled the recipe, didn’t use nuts
Didn’t need all the buttermilk and the mixture was v v sticky. I sort of dropped large spoonfuls of dough into the tray. V tasty.

Mine turned out delicious!!! At first the dough was super dry so I added more heavy cream (I used heavy cream instead of buttermilk) and it made it so much better. I didn't have any other problems, thank you so much for the recipe!

Also, I chilled the scones for about an hour (instead of 15 mins) before baking and I definitely think that helped with them not spreading. The raspberries I ended up mushing a lot but it didn't really matter because my dough was already too dry. 
Thank you!

Seconding this, I doubled the flour and it was still a sticky mess. Kinda disappointed and confused with this odd dough

THRILLINGLY good, with a perfect texture and lovely crisp top. My tiny changes: cream plus a bit of thinned yogurt instead of buttermilk, cream+coarse sugar topping instead of icing because I love that, 1/3 c sugar instead of 1/2, brief freezer time for my farmers market raspberries before assembly. Sally, I feel zero need or desire to try anyone else's scone recipe, ever: you were my first, haha, and you're still the one!

After making the lemon blueberry, I was very excited to make these today. Sadly, they just didn’t come out right! The batter was very, very sticky and wet. Left them in the freezer for 4 hours, and they were still wet and almost impossible to cut without turning to mush. I then baked and they spread a TON! Also, baking at 400° was too hot for my oven and they burned on the bottom. I took 2 of the scones and returned them to a bowl and added about a tablespoon of flour, remixed and then baked. They came out tough and chewy with hardly any flavor. The frosting was super thick and I needed to add way more milk than the recipe called for, and making way more glaze than I could ever use. Not sure why this version was such a flop, but ’ll def give them another shot- adding more flour and reducing the oven temperature may make all the difference.

Love love love these scones. I don’t really like things sweet so I used 1/3 c sugar and skip the glaze although i might do it for company... the dough is very soft/mushy, but I just lump it into a flat circle, bake for 20 mins, cut the scones and separate and then bake for 5 more minutes. Claim your scone! They don’t last long! I also freeze the raspberries for a less pink dough... but my family says they don’t really care, they just want it in their mouths! I agree!! Thanks for the recipe!

Good flavor, but I cooked it for the minimum time and the bottoms completely burned.

Unfortunately the dough was way too wet and it spread in the oven.  This is the first recipe of Sally's I've ever not had turn out.  Such a good source for recipes usually so I'm sure this is a fluke! The rasberries added too much moisture so I would increase the flour next time.

I just checked on mine after about 10 minutes in the oven. They are spreading, and it appears that all the butter is oozing out so they're in puddles of it. I would recommend more flour; fewer raspberries and NOT overly ripe and mushy; and mix the dough, form into a disc, spread the raspberries on top, and then fold over and re-form before cutting into triangles. That way the juices will be less apt to make the dough too wet (which mine totally was).  The dough looked like hamburger meat.  Not what I was hoping for!

These were perfect! No problem with wet dough at all. I made them as written with two exceptions: 
1. To avoid raspberry blending,  I just laid all the raspberries on top of the dough disk, then simply folded up the disk and re-formed it gently.
2. I refrigerated the scones for at least an hour before baking. They did not spread in the oven! 
 It really helps to keep everything in the fridge or freezer in advance. 
They took longer to bake, however, by a good 15 minutes. These scones are incredible!

I first made the blueberry scones and it turned out wonderful even better than Starbucks! The raspberry scones also turned out great for me and my boyfriend loved them more than the blueberry recipe! I used whipping cream both times and my dough was always a bit on a the dryer side so I always added a splash more. For the raspberry recipe I froze the scones for over an hour before baking then applied the whipping cream on top with a brush before adding the almonds.  Turned out great! Thank you!

Thank you so much for this recipe! I love your books and blog and I really enjoyed making these scones for Valentines Day!

For all those who like a “cleaner” dough with raspberries - I freeze the berries the night before and then mix into the dough.  They don’t break or spread their juice that way and since we’re chilling before baking anyway it doesn’t hurt the texture or yummy results.

Delicious! I followed the recipe exactly (other than cutting sugar to 1/3 cup and only using 2/3 of the raspberry package) and yes, the dough was very wet. I did not do anything to rectify it- didn't freeze raspberries (ended up mushing them pretty badly), didn't add more flour, only refrigerated for 20 min. However, they still came out perfect and did not spread much at all (an inch of distance between some was enough).

That said, because the raspberries added so much moisture, the scones are very soft inside and not exactly crumbley/crisp like in the bakeries. I baked for 23 min, so perhaps could add an extra 2 - they could also dry/harden later, as I ate one 10 min after it came out of the oven.  ;) I love the raspberries in it, but I also love the professional bakery texture, so might try it with less mushy fruit next time.

https://www.youtube.com/watch?v=gMudz_qFu7E

Using my perfected master scone recipe, build your own scones with a variety of add-ins like chocolate chips, berries, or cheese and herbs. These better-than-the-bakery treats are flaky, flavorful, and moist with crisp crumbly edges!

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Perfect Scones | Sally's Baking Addiction

These mouthwatering scones are absolutely bursting with sweet-tart fresh raspberries. They are simple to make, and simply delicious to eat!

Simple Raspberry Scones Recipe

(10 ounces 284 grams) all-purpose flour

baking powder

baking soda

½ cup (4floz/115 milliliters) heavy cream

½ cup (4floz/115 milliliters) cold milk

(4 ounces 115 grams) cold butter, finely cubed

egg, (beaten)

Preheat the oven to 425° (210°C) and line a baking sheet with parchment.

In a bowl, whisk flour, sugar, baking powder baking soda, and salt.

In another bowl, whisk heavy cream, milk, and vanilla.

Using a pastry blender or your fingers, cut butter into the flour mixture until the mixture resembles coarse breadcrumbs. A few larger bits of butter are perfectly fine.

Pour the wet ingredients into the flour and butter mixture and quickly stir until it starts to come together.

Turn dough onto a floured surface and knead just a few times until a dough is formed. It’s okay to see bits of butter through the dough.

Roll the dough into a 12x16 inch rectangle and sprinkle raspberries onto the surface.

Roll the dough into a tight log and then with the rolling pin reroll into a 1-inch thick rectangle.

Cut dough into 8 large triangles and place them on the baking sheet.

Place the pan in the fridge for 15 minutes to firm up the scones.

Remove scones from the fridge, brush the tops with the beaten egg and sprinkle with coarse sugar.

Bake for 25-30 minutes, until the tops are golden and they sound slightly hollow when tapped.

Let cool for 10 minutes on the baking sheet before enjoying.

Store any leftover scones in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Defrost in a 300°F/150°C oven.

Tender scones bursting with ripe raspberries and hints of lemon, and sprinkled with sugar.

Raspberry Scones

all-purpose flour

butter

eggs

lemon extract (Or zest of one lemon)

raspberries

Preheat oven to 375F

Combine flour, sugar, baking powder and salt in large bowl. Cut in cold butter with a pastry cutter or, preferably, use a box grater to grate in the butter and then cut in with a pastry cutter, and combine until mixture resembles coarse crumbles.

In a separate bowl, whisk together eggs, ¾ cup heavy cream, lemon zest or extract and almond extract.

Add wet ingredients into dry and combine until dough is just moist.*

Transfer dough to clean, lightly floured surface. Add your frozen raspberries and fold in berries by hand.

Flatten dough out until it is ¾&quot; thick.

Use a 2 ½&quot; wide biscuit cutter or the rim of a small glass to cut out 16 scones.

Transfer scones to parchment paper-lined baking sheet and brush with the reserved 2 Tablespoons of cream. Sprinkle tops with granulated sugar (preferably coarse sugar, but regular will work, too).

Bake at 375F for 15-18 minutes.

Allow scones to cool a bit before eating, but these are best when eaten warm.

These Coconut Raspberry Scones are perfect for your next tea party! Made with coconut cream, these scones are tender and moist, and bursting with raspberries.  Get the recipe today and be prepared for your next tea party or brunch.

Coconut Raspberry Scones

coconut cream (see notes below, plus 2 tablespoons for brushing the scones)

raspberries (frozen works well here)

coconut

cinnamon

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have course crumbs. This can also be done with two knives or a food processor.

Whisk the eggs lightly and combine with the coconut cream. Add to the flour mixture and stir until just moist.

Add the raspberries and coconut to the dough, then mix lightly. The dough will be sticky.

On a well floured surface, turn the sticky dough out and knead very lightly until the raspberries are incorporated into the dough and the dough is shaped into a disk. Be as gentle as possible, especially if using fresh raspberries, to prevent the berries from squishing too much into the dough. If the dough feels too sticky, lightly add more flour as you shape the dough. Roll the dough 3/4 inch thick. Using a floured biscuit cutter or cookie cutter, cut out 3-inch rounds. You should have about 8 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with coconut cream. Stir together the sugar and cinnamon and sprinkle over the scones.

Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.

Once the scones are chilled, bake for 20 minutes, or until golden. Enjoy while warm.

These heavenly, melt-in-your-mouth Lemon Raspberry Scones are not only ridiculously delicious, they&#039;re also ridiculously easy and come together so quickly!

Ridiculously Easy Lemon Raspberry Scones

heavy cream

all purpose flour

lemon

milk

lemon juice

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you&#039;ll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven. Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes.)

Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.

Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.

After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).

Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. The batter will be very thick, like a cookie dough. Don’t over mix it, but you do make sure all the little flour bits are incorporated.

Break each raspberry in half and sprinkle them evenly over the top of the batter. Stir once or twice, gently to mix the berries throughout the dough.

Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. When you scoop, try to get some of the raspberries into each portion. Space the scones at least 2-inches apart to allow for some spreading.

Refrigerate scones for at least 15 minutes or up to an hour. If you don’t have room for 2 sheet pans in your refrigerator, put them all on one to chill. Then separate before baking.

Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.

For the scones:

While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.)

Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil.

If you can wait, let scones sit for 15 minutes to let glaze set before serving.

For the glaze:

These delicious homemade raspberry scones are so easy to make! Enjoy them as is or add some almond extract for an almondy treat. They&#x27;re also great with added crystallized ginger!

Vegan Homemade Raspberry Scones

(120 grams) non-dairy milk (soy, oat, or almond is best)

tsp (5 grams) apple cider vinegar

(250 grams) all purpose flour

(48 grams) sugar

tsp (2 grams) salt

tbsp (84 grams) cold vegan butter

almond

tbsp ginger

sugar,

water

Preheat the oven to 400 ºF.

Measure out the non-dairy milk and add the...

Measure out the non-dairy milk and add the vinegar. Set aside for 5-10 minutes to make the buttermilk.

Add the flour, sugar, baking powder, and salt...

Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk together to combine.

Cut the cold vegan butter into the dry...

Cut the cold vegan butter into the dry mixture using a pastry cutter or two opposing butter knives. When it resembles a sandy, crumbly mixture and the largest pieces of butter are about pea sized, add the vegan buttermilk and extract (if using).

Gently mix the wet ingredients into the dry...

Gently mix the wet ingredients into the dry with a large spoon or silicon spatula. It should start to clump into larger pieces. If there are dry, powdery areas left add a bit extra milk in 1-2 teaspoon increments to those areas.

Once the scone dough is just starting to...

Once the scone dough is just starting to mix together, add the raspberries and ginger (if using) and gently fold in.

Turn the dough out onto a clean counter,...

Turn the dough out onto a clean counter, lightly floured if your dough is sticky. Gently knead the dough until it comes together, then shape into a disc, about 6-7 inches in diameter. Cut into 6 pieces.

Arrange the cut pieces onto a parchment lined...

Arrange the cut pieces onto a parchment lined baking tray. Optional: place scones in freezer for 5-10 minutes while oven finishes preheating. Immediately before baking brush the tops with a bit of additional milk to help them brown (if desired) and bake for 20-22 minutes or until the tops are golden.

To make the glaze if using, mix together...

To make the glaze if using, mix together the sifted powdered sugar and water. It should be stiff but also drizzle slowly off a spoon. Add more water or powdered sugar to get the desired consistency. Drizzle over the scones once they have cooled to room temperature.

These easy raspberry scones are bakery-style and easy to make in 30 minutes, with basic pantry staples.

all-purpose flour ((240 grams))

sugar ((67 grams))

baking soda ((1 grams))

baking powder ((8 grams))

salt ((3 grams))

unsalted butter ((113 grams))

plain Greek yogurt ((80 grams))

heavy whipping cream ((80 grams))

vanilla extract ((4 grams))

raspberries ((140 grams))

sugar ((120 grams))

milk ((15-30 grams))

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Mix Dry Ingredients: Flour, sugar, baking powder, baking soda and salt in a mixing bowl.

Add Butter: Grate in frozen butter to dry mixture. Use a fork or pastry blender to cut in the butter.

Wet Ingredients: In a separate bowl, whisk together yogurt, cream, egg, and vanilla until well blended.

Combine: Add to the dry mixture along with fresh raspberries and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much.

Shape and Cut: Dust a clean surface with a little flour and drop dough on top. Gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet.

Bake in preheated oven until golden, about 16 – 18 minutes.

Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

Glaze: Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed. Drizzle over scones.

Delish! I accidentally poured too much heavy cream so they ended up more of a cake texture but the taste was amazing. I will def try again and be more careful haha

https://content.jwplatform.com/videos/GlqGa59l.mp4

These roasted strawberry and raspberry scones are jammy, tender, and flaky, with a pop of pink citrus sugar that makes them perfect for Valentine’s Day, Easter, Mother&#039;s Day or any excuse you have to bake something pink!

Strawberry and Raspberry Scones

strawberries (about 5 medium, quartered)

granulated sugar

Diamond Crystal kosher salt

(226 grams) cup salted butter (cold)

buttermilk (chilled, plus extra for brushing)

turbinado sugar

lemon zest

beet powder

Position a rack to the center of the oven and preheat to 375°F convection (or 400°F standard).

Wash and add the berries to a sheet pan. Bake for 25-30 minutes, or until they are jammy and reduced in moisture by half.

In a large bowl, whisk together the 420 grams flour, 70 grams sugar, and 1 scant tablespoon of salt and baking powder.

Use the larger holes of a box grater to grate in the butter in big shreds.

Working quickly, toss the butter in with the flour to get every piece coated. Use your fingers to press the butter into flattened, pea-sized pieces.

Drizzle in 275 grams of buttermilk. Gently mix it into the dough with your hands. A shaggy dough will quickly form. It will feel flaky, but that’s a good thing.

Even if it’s not perfectly mixed, move it to a work surface. From here, shape it into a large disc, collecting any shaggy bits. Cut this in half and layer the halves on top of each other. Push down, dust with flour, and rotate 90°. Pat it down into a rectangle, cut in half, and repeat. Add flour as needed to “seal” up any butter pockets.

Pat the dough down into a 2-inch high rectangle, then take the roasted berries and layer them on top. Cut the dough in half and layer the pieces on top of each other. Press down (it will be messy!) then rotate and cut the dough down the center again.

This time flip the dough on top so that the dough is on the outside, and all berry layers are now inside the dough. Dust liberally with flour and press this into a 1 1/2 inch tall disc. Place this on a parchment-lined baking sheet and move it to the fridge to chill for 5-10 minutes.

While the dough is chilling, mix together the turbinado sugar, lemon zest and beet powder. Scrunch this with your fingers to make a pink sugar, set aside.

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