Raspberry Scones Recipe fans, this one is for you. Fresh raspberries get tucked into a buttery, tender dough, then finished with a bright lemon glaze that soaks into every crag and crumb.
I make a batch of these most weekends when raspberries are in season, and they disappear before the coffee finishes brewing.
What sold me on this version is how forgiving the dough is. You do not need special pastry skills, just cold butter, a light hand, and a hot oven.
The raspberries burst slightly as they bake, streaking the dough with little ribbons of pink and leaving pockets of jammy fruit in every bite.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 8 scones |
| Difficulty Level | Easy |
This pairs beautifully with my Strawberry Scones Recipe if you want to set out a mixed berry scone platter for brunch.
Why You’ll Love This Raspberry Scones Recipe
These scones hit that sweet spot between bakery quality and genuinely easy to make at home.
The dough comes together in one bowl, and the raspberries do most of the flavor work on their own.
- Ready from start to finish in about 40 minutes, no stand mixer required
- Tender, flaky texture thanks to cold grated butter and just enough cream
- Fresh or frozen raspberries both work, so you can make these year round
- The lemon glaze adds brightness without making the scones overly sweet
- Freezer friendly, so you can bake a fresh batch anytime the craving hits
You might also enjoy: Lemon Scones Recipe for another bright, citrusy breakfast bake.
Ingredients
Everything here is fairly simple, but a few key choices make a real difference in how these scones bake up.
Cold butter and a gentle touch with the raspberries are the two things that matter most.
- 2 1/2 cups (315g) all-purpose flour, plus more for dusting
- 1/2 cup (100g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick, 113g) unsalted butter, very cold
- 1 cup (150g) fresh raspberries (frozen and unthawed also works)
- 1/2 cup (120ml) heavy cream, plus a little extra for brushing
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons turbinado sugar, for topping
- 1 cup (120g) powdered sugar, for the glaze
- 2 to 3 tablespoons fresh lemon juice, for the glaze
- 1/2 teaspoon lemon zest, for the glaze
I learned this technique while perfecting my White Chocolate Raspberry Scones Recipe, and the cold butter trick works just as well here.
Kitchen Equipment Needed
Nothing fancy is required, but a few good tools make shaping and baking scones a lot less fussy.
- Large mixing bowl
- Box grater, for grating the cold butter
- Pastry blender (optional, if you prefer cutting in butter by hand)
- Rimmed baking sheet
- Parchment paper
- Bench scraper, for cutting clean wedges
- Wire cooling rack
- Small bowl, for whisking the glaze
- Pastry brush, for the cream wash
Another favorite: Blueberry Scones Recipe, made with the exact same equipment list.
Recommended Products for This Recipe
These are a few tools I personally reach for every time I bake scones.
None of them are required, but they each solve a small pain point that makes the process smoother.
1. Microplane Zester
A sharp microplane makes quick work of the lemon zest for the glaze, pulling just the fragrant yellow layer without any bitter white pith.
It also comes in handy for a dozen other recipes on this site, so it earns its spot in the drawer.
2. USA Pan Half Sheet Baking Pan
An heavy-gauge, evenly heating sheet pan keeps the bottoms of the scones from over-browning before the centers finish baking.
It has held up to years of weekly baking in my own kitchen without warping.
3. OXO Good Grips Pastry Blender
If you would rather cut in the butter than grate it, this tool makes short work of it and keeps your hands cold, which matters more than people realize for flaky scones.
It is sturdy enough to handle a double batch of dough without bending.
4. Silicone Baking Mat
A reusable baking mat gives the scones just enough grip to hold their shape while baking, and it saves you from buying box after box of parchment. Cleanup afterward is a simple wipe down.
For a lighter option, try: Raspberry Streusel Bars, which use a lot of these same tools.
Step-by-Step Instructions: How to Make Raspberry Scones
1. Preheat the Oven and Prep Your Pan
- Preheat your oven to 400°F (200°C).
- Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Set the lined pan aside while you make the dough, since the oven needs a few minutes to fully come up to temperature.
2. Whisk the Dry Ingredients
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Whisk for a full 20 to 30 seconds so the leaveners are evenly distributed throughout the flour. Uneven distribution can lead to scones that rise unevenly.
3. Grate and Cut in the Cold Butter
- Freeze the butter for 10 to 15 minutes if it feels at all soft, then grate it on the large holes of a box grater directly into the flour mixture.
- Toss the grated butter with the flour using your fingertips or a fork until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.
- Keep everything as cold as possible here. Cold butter is what gives scones their flaky layers as it melts in the oven.
4. Whisk the Wet Ingredients
- In a separate small bowl or measuring cup, whisk together the heavy cream, egg, and vanilla extract until fully combined.
5. Combine the Wet and Dry Mixtures
- Pour the wet ingredients into the bowl with the flour and butter mixture.
- Stir gently with a rubber spatula or fork just until a shaggy dough starts to form. Some dry patches are fine at this stage.
- Avoid overmixing, since too much stirring develops the gluten and makes the scones tough instead of tender.
6. Fold in the Raspberries
- Scatter the raspberries over the dough.
- Fold them in with just two or three gentle turns using your spatula, or your hands if the dough is manageable. If using frozen raspberries, fold them in while still frozen to keep them from bleeding too much color into the dough.
7. Shape and Cut the Dough
- Turn the dough out onto a lightly floured surface and gather it into a rough ball.
- Pat the dough into a disc about 8 inches wide and 1 inch thick.
- Use a bench scraper or sharp knife to cut the disc into 8 even wedges, like slicing a pizza.
- Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
8. Brush and Top the Scones
- Brush the top of each scone lightly with heavy cream.
- Sprinkle the tops generously with turbinado sugar for a bit of crunch.
9. Bake the Scones
- Bake for 18 to 22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Rotate the pan halfway through baking for even browning if your oven tends to run hot on one side.
10. Cool and Glaze
- Let the scones cool on the pan for 5 minutes, then transfer them to a wire cooling rack.
- While they cool, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
- Once the scones are just warm rather than hot, drizzle the lemon glaze over the top and let it set for a few minutes before serving.
I learned this technique while perfecting my Chocolate Chip Scones Recipe, where the same wedge-cutting method applies.
Tips for The Best Raspberry Scones
A few small details separate a good batch of scones from a great one, and most of them come down to temperature and handling.
- Keep every ingredient cold, including the bowl if your kitchen runs warm
- Do not thaw frozen raspberries before folding them in, or the dough will turn purple and soggy
- Handle the dough as little as possible once the wet and dry ingredients meet
- Chill the shaped, unbaked wedges for 15 minutes before baking if your kitchen is warm, to help them hold their shape
- Bake on the center rack for the most even color
- Let the glaze set before storing, so the scones do not turn sticky in a container
This pairs beautifully with my Apple Cinnamon Scones Recipe for a fall and summer scone rotation.
Serving Suggestions
Raspberry scones are lovely on their own with a cup of coffee, but they also fit nicely into a bigger spread.
I like setting them out for weekend brunch alongside something savory to balance the sweetness.
- Serve slightly warm with a pat of salted butter
- Add a dollop of clotted cream or whipped cream for an afternoon tea style presentation
- Pair with fresh fruit and yogurt for a lighter breakfast plate
- Set out alongside Lemon Raspberry Cupcakes for a berry-themed dessert table
- Serve with hot tea or a lightly sweetened iced tea for a classic pairing
Variations of Raspberry Scones
Once you have the base method down, it is easy to swap in different mix-ins or flavors depending on what you have on hand.
- White chocolate raspberry: fold in 1/2 cup white chocolate chips along with the raspberries
- Lemon poppy seed raspberry: add 1 tablespoon poppy seeds and 1 teaspoon lemon zest to the dry ingredients
- Almond raspberry: swap the vanilla extract for almond extract and top with sliced almonds before baking
- Mixed berry: use a combination of raspberries, blueberries, and blackberries instead of all raspberries
- Cream cheese glaze: swap the lemon glaze for a cream cheese glaze if you prefer a richer topping
Read Also: Strawberry Lemon Poppy Seed Scones Recipe
Storage and Reheating
These scones are best the day they are baked, but they hold up well for a few days with proper storage.
- Store unglazed scones in an airtight container at room temperature for up to 2 days
- Refrigerate glazed scones in an airtight container for up to 4 days
- Freeze baked, unglazed scones for up to 2 months, wrapped tightly in plastic wrap and foil
- Freeze unbaked, shaped wedges on a tray, then transfer to a freezer bag once solid, and bake straight from frozen, adding a few extra minutes
- Reheat in a 300°F oven for about 8 minutes to restore the crisp exterior, rather than using the microwave
This pairs beautifully with my Raspberry Cheesecake Bars Recipe if you want another make-ahead raspberry dessert in your rotation.
Nutritional Facts
Approximate values per scone, based on 8 servings and including the lemon glaze.
| Nutrition (per scone) | |
|---|---|
| Calories | 295 |
| Total Fat | 11g |
| Saturated Fat | 7g |
| Cholesterol | 50mg |
| Sodium | 230mg |
| Total Carbohydrates | 47g |
| Dietary Fiber | 2g |
| Sugars | 23g |
| Protein | 4g |
You might also enjoy: Lemon Poppy Seed Muffins Recipe for another breakfast bake with similar nutrition.
Health Benefits of Key Ingredients
While scones are certainly a treat, a couple of the ingredients bring some genuine nutritional value along for the ride.
Raspberries in particular are one of the more nutrient-dense berries you can bake with.
- Raspberries are high in fiber and antioxidants, and lower in sugar than many other berries
- Lemon juice and zest provide vitamin C along with the bright flavor
- Eggs contribute protein and help give the scones structure
- Butter, in moderation, provides fat-soluble vitamins A, D, E, and K
The same fruit works wonderfully in Lemon Raspberry Cookies too, if you want another way to use up a raspberry haul.
FAQs About Raspberry Scones
1. Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well and are actually easier to fold into the dough without crushing.
Keep them frozen until the moment you add them, and do not thaw them first.
2. Why are my scones tough instead of flaky?
Overmixing the dough is the most common cause of tough scones.
Stir just until the dough comes together, and stop as soon as you no longer see dry flour.
3. Can I make the dough ahead of time?
Absolutely, you can shape the wedges and refrigerate them overnight, or freeze them for longer storage.
Bake straight from the fridge or freezer, adding a few extra minutes if baking from frozen.
4. Do I have to use heavy cream, or can I substitute something lighter?
Heavy cream gives the richest, most tender texture, but whole milk or half and half can work in a pinch.
The scones will be slightly less rich, but still tasty.
5. Why did my raspberries turn the dough purple?
This usually happens when the raspberries are overmixed into the dough or added while too warm.
Fold them in gently and quickly, using cold or frozen berries, to keep the color contained.
Raspberry Scones
Ingredients
- 2 1/2 cups all-purpose flour 315g, plus more for dusting
- 1/2 cup granulated sugar 100g
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 1 stick, 113g, very cold
- 1 cup fresh raspberries 150g, frozen and unthawed also works
- 1/2 cup heavy cream 120ml, plus a little extra for brushing
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons turbinado sugar for topping
- 1 cup powdered sugar 120g
- 2 tablespoons fresh lemon juice plus more if needed, about 30ml
- 1/2 teaspoon lemon zest
Equipment
- Large mixing bowl
- Box grater
- Pastry blender Optional, for cutting in butter by hand
- Rimmed baking sheet
- Parchment paper
- Bench scraper
- Wire cooling rack
- Small bowl For whisking the glaze
- Pastry brush
- Microplane zester Optional, makes zesting easy
- Silicone baking mat Optional, can use instead of parchment paper
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl for 20-30 seconds until evenly combined.
- Grate very cold butter into the flour mixture and toss with fingertips until it resembles coarse crumbs with some pea-sized butter pieces.
- Whisk together heavy cream, egg, and vanilla in a separate bowl until fully combined.
- Pour wet ingredients into dry mixture and stir gently with a spatula just until a shaggy dough forms with some dry patches.
- Scatter raspberries over dough and fold in with just 2-3 gentle turns. Use frozen berries straight from the freezer to prevent bleeding.
- Turn dough out onto a lightly floured surface and pat into an 8-inch disc about 1 inch thick. Cut into 8 even wedges.
- Transfer wedges to prepared baking sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with turbinado sugar.
- Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean. Rotate pan halfway through.
- Cool on pan for 5 minutes, then transfer to a wire rack. Whisk powdered sugar, lemon juice, and zest until smooth, then drizzle over warm scones.
Nutrition
Notes
- Keep all ingredients cold—chill the bowl too if your kitchen runs warm for the flakiest texture.
- Do not thaw frozen raspberries before folding them in or the dough will turn purple and become soggy.
- Handle the dough as little as possible once the wet and dry ingredients meet to avoid tough scones.
- Chill the shaped, unbaked wedges for 15 minutes before baking if your kitchen is warm to help them hold their shape.
- Bake on the center rack for the most even color and doneness.
- Let the glaze set completely before storing to prevent sticky scones.
- For white chocolate raspberry scones, fold in 1/2 cup white chocolate chips with the raspberries.
- Store unglazed scones in an airtight container at room temperature for up to 2 days.
- Freeze baked, unglazed scones for up to 2 months wrapped tightly in plastic wrap and foil.
- Reheat in a 300°F oven for about 8 minutes to restore crisp exterior rather than using a microwave.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These raspberry scones have become one of my most requested weekend bakes, and I think they will earn a spot in your rotation too.
They come together quickly, use ingredients you likely already have, and taste like something from a bakery case.
Give this raspberry scones recipe a try this weekend, and let me know how yours turn out in the comments below.
If you loved these, I would appreciate you sharing the recipe or leaving a star rating on the recipe card.
Recommended:
- Blackberry Lemon Poppy Seed Muffins Recipe
- Blueberry Breakfast Muffins Recipe
- White Chocolate Raspberry Overnight Oats
- Spring Brunch Ideas
- Lemon Cheesecake Bars Recipe
