Bursting with juicy, fresh raspberries and boasting a soft, plush texture, these raspberry scones are even better than from a bakery!
As a pastry chef, I’ve learned countless techniques for making scones. After months of testing my own recipe, I can confidently say I have perfected them! Like my blueberry scones, these raspberry scones are truly better than any you’ll find at a bakery.
They have a light sweetness and a burst of fresh raspberries in every bite. For fall, try my apple cinnamon scones or pumpkin spice scones, or try the savory scone version if sweet isn’t your thing!
Have tons of raspberries to bake with? Try my reader’s favorite chocolate raspberry cake or chocolate raspberry cookies next!
Table of Contents
Tips for the Best Scones
Use a kitchen scale. Baking with a scale is my #1 baking tip! If your scones are turning out dry and crumbly, it’s almost always due to using too much flour.
Use cold cream and butter. Stick your butter in the freezer the night before so that it’s extra cold. Once the cream, butter, and raspberries are measured, keep them in the fridge and freezer until you are ready to use them!
Handle the dough lightly. Over-mixing or kneading the dough can result in a dense and tough texture, which is not what you want in a scone! This is best done by hand, not with a mixer.
Cut with a sharp, floured knife. Press straight down without twisting or dragging the knife to help them rise evenly. Dusting it with a bit of flour in between cuts can help keep it from sticking!
Let the dough rest and chill. The chill time is important for hydrating the dough and keeping the butter and cream cold. The scones will be less flaky if they get too warm!
Ingredient Notes and Substitutions
Heavy cream: This ingredient contributes to a rich and tender texture, adds moisture, and helps create a flakier scone due to its higher fat content compared to milk or buttermilk. I use it in my coconut lemon raspberry muffins for the same reason! I don’t recommend substituting it.
Raspberries: Similar to my raspberry lemon cupcakes, I like to use frozen raspberries as they’re available year-round. However, if you have an abundance of fresh raspberries, go ahead and use those instead.
Sparkling sugar: Using sparkling sugar on top of scones right before baking adds a crunchy texture and a sweet sparkle. You can also make a quick lemon or vanilla glaze to drizzle over the top after baking!
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Recipe Instructions
1
Combine the butter and dry ingredients. In a large bowl, mix together the flour, sugar, baking powder, and salt. Then, mix in the grated frozen butter.
2
Make a well for the heavy cream. Pour the cream into the center of the bowl and use a rubber spatula to mix the dough gently.
3
Pull the dough apart. Use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps. When it’s mostly hydrated, add the raspberries and continue gently mixing.
Once there are no more dry flour pockets, chill the bowl in the fridge.
4
Form into a circle. Dump the raspberry scone dough onto a lightly floured surface and form the clumps into an 8″ round.
Do not work or knead the dough too much; focus on just pressing the clumps together!
5
Cut out the scones. Cut the dough into 8 segments- dipping a bench scraper or knife into flour after every cut to keep it from sticking. Sprinkle the tops with sparkling sugar.
Transfer each one to a parchment-lined baking sheet and chill in the fridge until ready to bake.
6
Chill and bake! You’ll know they’re done baking when the tops are golden brown. Let them cool completely, then drizzle the tops with lemon glaze, or enjoy them as is.
Storage and Freezing
Storage: Allow the scones to cool completely, then store them in an airtight container with a paper towel or piece of bread to absorb excess moisture. They are fine to keep at room temperature for 2-3 days. You can refrigerate them, but they will lose some moisture!
Freezing: If you want to store them for a longer period (up to 3 months), wrap the scones individually in plastic wrap or foil, then place them in a freezer-safe bag or airtight container. Thaw them at room temperature when ready to eat.
Reheating: When ready to eat, reheat your scones in an oven preheated to 350°F (175°C) for about 5-10 minutes until warmed through. You can also pop them into a microwave!
FAQs
No! The raspberries should be used while still frozen to keep them from bleeding into the dough.
Yes, you can substitute the raspberries with other berries like blueberries, strawberries, or blackberries.
The dough should feel soft, tacky, and hydrated. It shouldn’t feel dry or crumbly, and also shouldn’t be super sticky. Add more flour or cream as needed.
Definitely! If so, make sure to sprinkle the sparkling sugar after you brush the tops.
Yes, you can prepare the dough up to a day in advance. Shape the scones, place them on a baking sheet lined with parchment paper, and cover tightly with plastic wrap. Bake them when ready.
More Bakery Copycats
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Raspberry Scones
Ingredients
- 4 tablespoons unsalted butter, frozen
- 1 cup frozen raspberries
- 1 cup + 1 tablespoon cold heavy cream
- 2 cups all-purpose flour, *See notes below for measuring*
- 1/4 cup granulated sugar
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1 1/2 tablespoons sparkling sugar, for the tops
Instructions
- Line a sheet pan with parchment paper. Set aside.
- In one bowl, grate the frozen butter. In another bowl, measure out the raspberries. Keep both in the freezer until ready to use. In a third bowl, measure out the heavy cream and keep it refrigerated until ready to use.4 tablespoons (56 g) unsalted butter, 1 cup + 1 tablespoon (247 g) cold heavy cream, 1 cup (115 g) frozen raspberries
- Combine the flour, grated butter, sugar, baking powder, and salt in a large bowl.2 cups (260 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 2 3/4 teaspoons baking powder, 3/4 teaspoon fine sea salt
- Make a well in the center of the bowl and pour in the cold cream. Gently stir with a rubber spatula until mostly combined, then use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps. When almost combined but some flour pockets remain, add in the raspberries. Continue gently mixing until all of the dough is hydrated. Then, chill the bowl in the fridge for 15 minutes.
- Once rested, dump the dough onto a lightly floured surface and gently press the clumps together into an 8” round. Cut into 8 scones, then place each one onto the prepared baking sheet. Sprinkle the tops with the sparkling sugar, then chill the tray in the fridge while the oven preheats to 400°F/205°C.1 1/2 tablespoons sparkling sugar
- Bake for 15-20 minutes, until the edges and corners of the scones start to turn golden brown.
- Let the pan cool on a wire rack then enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
I weighed my flour as recommended and baked for 22 minutes on convection bake. Sadly, I needed to remove a 3” circle from the center of the round because the scones were pasty/gummy at the pointed end of the first scone I tried. It seemed like the 8” circle was too thick to bake through.
I did not add the extra tablespoon of heavy cream to the dough. The recipe was unclear if that cream was to be added to the recipe or brushed on top before sprinkling the coarse sugar.
Hi Linda! Sorry to hear that. When you are baking with a convection oven vs. conventional oven, you need to decrease the heat by 25°F, which is why you had the problem of them being raw in the center. Next time, I would bake them at 375°F. As for the cream, it’s included as a whole on the recipe card and underneath the instructions. I hope this is helpful and you give them another try!
Came out great!