Raspberry Scones
Fresh raspberries get tucked into a buttery, tender dough, then finished with a bright lemon glaze that soaks into every crag and crumb. This forgiving dough requires no special pastry skills—just cold butter, a light hand, and a hot oven for bakery-quality scones at home.
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
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
For the Lemon Glaze
- 1 cup powdered sugar 120g
- 2 tablespoons fresh lemon juice plus more if needed, about 30ml
- 1/2 teaspoon lemon zest
Instructions
- 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.
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.
Nutrition
Serving: 1sconeCalories: 295kcalCarbohydrates: 47gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 230mgPotassium: 85mgFiber: 2gSugar: 23gVitamin A: 8IUVitamin C: 15mgCalcium: 8mgIron: 10mg
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