Scones may have originated as a British classic, but they’ve become a beloved treat worldwide. Perfect for a leisurely weekend breakfast or a charming afternoon tea, they can be sweet or savory. These Raspberry Scones are tender, buttery, and bursting with fresh berry flavor—a delightful twist on tradition. The tart raspberries brighten the taste and add a lovely texture contrast to the fluffy interior.

Best enjoyed warm from the oven, they pair beautifully with clotted cream or a smear of butter. For afternoon tea, serve them alongside other pastries and a pot of tea. At breakfast, they’re wonderful with coffee or herbal tea. You can even turn them into dessert with a scoop of vanilla ice cream or a drizzle of raspberry coulis.

Raspberry Scones

Ingredients

Directions

1. Preheat Oven
   Heat to 400°F (204°C). Line a baking sheet with parchment.
2. Mix Dry Ingredients
   In a bowl, whisk flour, baking powder, salt, and sugar.
3. Cut in Butter
   Add cold butter cubes. Use a pastry cutter or forks to blend until mixture resembles coarse crumbs.
4. Combine Wet Ingredients
   In a small bowl, whisk cream, egg, and vanilla. Pour into flour mixture; stir until just combined.
5. Add Raspberries
   Gently fold in raspberries, being careful not to crush them.
6. Shape Dough
   Turn onto a floured surface. Form into a 1‑inch thick disc. Cut into 8 wedges.
7. Prepare for Baking
   Place wedges on baking sheet, spaced apart. Brush tops with cream.
8. Bake
   Bake 18–22 minutes, until golden brown.
9. Cool & Serve
   Let cool 5 minutes on the sheet, then transfer to a rack. Enjoy warm.