Raspberry Scones
These raspberry scones are easy and taste like they are fresh from a bakery. Soft, buttery, and sweet raspberries are in every bite!
If you’re a fan of scones, you know the best ones come from a bakery! These raspberry scones are perfect. They are soft, buttery and have the best raspberry flavor, with that perfect sweetness!
Its June, almost summer! This is when I start to bake with a lot more berries. Strawberries, blueberries, raspberries (my favorite!).
Theres just something about mixing in fresh berries with baked goods!
Its also that time of the year when wild flowers start to bloom (also my favorite!). So I took full advantage of some wild daisies I’ve got growing in my back yard. For photo props of course!
If you want to use fresh raspberries, I encourage that. I used frozen raspberries, which still worked out great! But they dough was a little wet and tacky. But I managed to work through it.
If you do use frozen raspberries, make sure to not thaw them out! They will just turn to mush and make your scone dough super mushy and tacky.
Just make sure to have some extra flour on hand. You will most likely need more flour to knead through it if you’re using frozen raspberries.
When forming your circle to cut your scones out, they may stick to your counter a tad. I used a spatula to help get the off.
Eat them as is, spread some butter or jam on them. However you eat them, they are DELISH!
If you are a fan of scones, check out my other scone recipe for strawberry scones!https://thehungrylyoness.com/2020/01/18/heart-shaped-strawberry-scones/
Make sure to check me out on Facebook and Instagram! @thehungrylyoness
Raspberry Scones
Ingredients
- 2½ cups all purpose flour + more for kneading and working surface
- 4 tbsps granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed, unsalted
- 2/3 cup half and half, cold
- 1 large egg
- 1 tsp vanilla
- 1½ cup raspberries, frozen or fresh If you are using frozen raspberries, DO NOT thaw!
Instructions
- Preheat oven to 400°. Line a large baking sheet with parchment paper. Set aside.
- In large bowl, mix together flour, sugar, baking powder and salt.
- Add cold butter, and cut into flour mixture. You can use a pastry cutter, or fork. Cut butter into dough until it is coarse and crumbly.
- Gently mix in raspberries.
- In a seperate bowl, whisk together half and half, egg and vanilla.
- Add wet ingredients to the dry ingredients. Mix just until combined.
- Your dough may be a little wet and tacky, so you will want to knead your dough using some more flour.
- Place your dough on a well floured surface. Sprinkle some flour on top of dough and knead dough a few times. Using more flour until it's not so tacky.
- Form your dough into a 6 inch circle. Cut out 8 scones.
- Place scones on lined baking sheet.
- Bake in preheated oven for 20 minutes, or until golden brown.
- Enjoy!
