Better Than Bakery Raspberry Scones
These easy-to-make raspberry scones are bursting with juicy, sweet raspberries! With a buttery, moist dough that melts in your mouth, these scones are even better than bakery-bought. Made with simple ingredients, they come together quickly, ready in just under one hour!
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.
- Combine the flour, grated butter, sugar, baking powder, and salt in a large bowl.
- 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 with a few inches of space in between each. Sprinkle the tops with the sparkling sugar, then chill the tray in the fridge while the oven preheats to 400°F/205°C.
- 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
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Notes on raspberries: You can use fresh raspberries if you have them on hand! The recipe is the same.
Storage/Freezing: Let the scones cool completely, then store them in an airtight container at room temperature for 2-3 days. To absorb some of the extra moisture, I recommend placing a piece of white bread or a paper towel in the container. You can freeze the frozen unbaked scones in an airtight container or freezer bag for up to 3 months. They can be baked straight from the freezer!
