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    🏠Home » Recipes » Breakfast Recipes

    Raspberry Scones

    May 21, 2021 · Modified: Oct 28, 2022 by Dan Mikesell AKA DrDan · 4 Comments

    Recipe Table of Contents    
    4.58 from 26 votes

    Mouthwatering homemade buttermilk raspberry scones burst with fresh raspberries for a wonderful sweet-tart tasty treat for breakfast or brunch. Add in the optional cream cheese to make them extra special.

    closeup of raspberry scone

    Jump To:
    • 👨‍🍳How to make this recipe
    • The Raspberry
    • ✔️Pro Tips
    • ❓FAQs
    • 📖Scone Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    Many scones are little rocks, and you could break a tooth on them. Think of Haggard's rock cakes in Harry Potter. Not these scones, firm on the outside but flaky and tender on the inside.

    But a scone is just a sweet biscuit with things added. Add some fruit, sugar, cinnamon, or cream cheese. So I make mine with a little baking soda boost to puff it up.

    👨‍🍳How to make this recipe

    1. Wash and dry 1 to 1 ½ cups of raspberries. Optionally, cut 4 oz of cream cheese into ¼ to ½ inch cubes. Spread both on a piece of parchment paper and place in a freezer for 2 hours.
    2. Preheat oven to 375° convection.
    3. Mix flour, sugar, salt, baking powder, baking powder, then cut in butter with a fork.
    4. Mix the frozen raspberries and optional cream cheese into the dry ingredients.
    5. Whisk together egg, vanilla, and buttermilk.
    6. Drizzle the wet ingredients into the dry ingredients while stirring gently until all the dry is combined. The dough should be a bit sticky but hold its shape well. Add a touch more flour if needed.
    7. Form into an 8-inch diameter disk about 1 inch thick. With a large knife, cut into eight wedge-shaped pieces.
    8. Move to a parchment-covered baking sheet. Whisk an egg with 1 teaspoon of water. Brush the scones with the egg wash.
    9. Sprinkle the top with a bit of sugar.
    10. Bake until golden brown. About 25 minutes.

    The Raspberry

    Never use frozen berries that are in syrup for this recipe. Pick as fresh as possible, or you may also use flash frozen that are individual and not mashed together.

    Fresh raspberries would break apart in the mixing, so I froze them along with the cream cheese that I cut into small cubes, which would suffer the same fate if not frozen.

    ✔️Pro Tips

    • The cream cheese is optional. Do not use low-fat or fat-free cream cheese.
    • The butter needs to be cold when you are cutting it in. I like to cut mine up or use a grater to get a head start.
    • Try to work quickly and do not handle the dough more than needed. Cold dough is better, so use cold milk, egg, and butter.
    • Do not use baking powder that has aluminum.

    ❓FAQs

    What to substitute for buttermilk.

    A good substitute is 2 teaspoons of lemon juice plus enough milk to measure ¾ cup. Then let sit for 5 minutes.

    What is the difference between scones and biscuits?

    While the ingredients are similar, scones have some sweetness and may have fruit, and the texture can be denser and drier.

    A biscuit is fluffier and moister. For these raspberry scones, I'm violating these last few things. The raspberries would be mush.

    How to store scones.

    Scones are generally good at room temperature for 2-3 days or refrigerated for 4-5 days.

    📖Scone Recipes

    Whole Wheat Blueberry Scones

    Low-Fat Blueberry Scones

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Breakfast Recipes, Dessert Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    raspberries and cream cheese on a tray

    Start about 2 hours before you want to cook. Wash and dry 1 to 1 ½ cups of raspberries. Optionally, cut 4 oz of cream cheese into ¼ to ½ inch cubes. Spread both on a piece of parchment paper and place in a freezer. You may use frozen raspberries that were flash-frozen individually and not in syrup.

    flour with sugar and ingredients for scones
    The salt is missing.

    Preheat oven to 375° convection. Mix dry ingredients: 2 cups AP flour, ¼ cup sugar, ½ teaspoon salt, 2 teaspoon baking powder, ¼ teaspoon baking powder. Mix well with a fork.

    cutting butter into flour in a white bowl

    Chop six tablespoons of cold butter into small cubes. Cut the butter into the dry mix with a large fork until crumbly.

    adding frozen berries and cream cheese to the dry mixture

    Mix the frozen raspberries and optional cream cheese.

    whipping egg with other wet ingredient in a medium bowl

    Whisk together the wet components: 1 egg, ½ teaspoon vanilla, and ¾ cup buttermilk. See the tips above if you need to substitute for the buttermilk.

    adding wet mixture into dry mix with berries

    Drizzle in the wet to the dry while stirring gently until all the dry is combined. The dough should be a bit sticky but hold its shape well. Add a touch more flour if needed.

    cutting scones from the dough on a bllack board

    Roll onto a large cutting board. With wet hands, form into an 8-inch diameter disk about 1 inch thick. With a large knife, cut into wedge-shaped pieces.

    brushing the raw scone with an egg wash

    Move to a parchment-covered baking sheet. Whisk an egg with 1 teaspoon of water. Brush the scones with the egg wash.

    sprinkling the scone with sugar before baking

    Sprinkle the top with a bit of sugar.

    raspberry scones on a cooling rack

    Bake until golden brown—about 25 minutes.

    graphic Subscribe to 101 Cooking for Two

    📝Recipe

    closeup of raspberry scone

    Raspberry Scones

    From Dan Mikesell AKA DrDan
    Mouthwatering homemade buttermilk raspberry scones burst with fresh raspberries for a great sweet-tart tasty treat for breakfast or brunch. Add in the optional cream cheese to make them extra special.
    Tap to leave a Rating
    4.58 from 26 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings #/Adjust if desired 8 scones

    Ingredients

    US Customary - Convert to Metric

    Fillings

    • 1 cup raspberries
    • 4 oz cream cheese - optional

    Dry

    • 2 cups AP flour
    • ¼ cup sugar
    • ½ teaspoon salt
    • 2 teaspoon baking powder
    • ¼ teaspoon baking soda
    • 6 tablespoons butter

    Wet

    • ¾ cup buttermilk
    • 1 egg
    • ½ teaspoon vanilla

    Topping

    • 1 egg
    • 1 teaspoon water
    • sugar
    Prevent your screen from going dark

    Instructions

    • Start about 2 hours before you want to cook. Wash and dry 1 to 1 ½ cups of raspberries. Optionally, cut 4 oz of cream cheese into ¼ to ½ inch cubes. Spread both on a piece of parchment paper and place in a freezer. You may use frozen raspberries that were flash-frozen individually and not in syrup.
      raspberries and cream cheese on a tray
    • Preheat oven to 375° convection. Mix dry ingredients: 2 cups AP flour, ¼ cup sugar, ½ teaspoon salt, 2 teaspoon baking powder, ¼ teaspoon baking powder. Mix well with a fork.
      flour with sugar and ingredients for scones
    • Chop six tablespoons of cold butter into small cubes. With a large fork, cut the butter into the dry mix until crumbly.
      cutting butter into flour in a white bowl
    • Mix the frozen raspberries and optional cream cheese.
      adding frozen berries and cream cheese to the dry mixture
    • Whisk together the wet components: 1 egg, ½ teaspoon vanilla, and ¾ cup buttermilk. See tips below if you need to substitute for the buttermilk.
      whipping egg with other wet ingredient in a medium bowl
    • Drizzle in the wet to the dry while stirring gently until all the dry is combined. The dough should be a bit sticky but hold shape well. Add a touch more flour if needed.
      adding wet mixture into dry mix with berries
    • Roll onto a large cutting board. With wet hands, form into an 8-inch diameter disk about 1 inch thick. With a large knife, cut into wedge-shaped pieces.
      cutting scones from the dough on a bllack board
    • Move to a parchment-covered baking sheet. Whisk an egg with 1 teaspoon of water. Brush the scones with the egg wash.
      brushing the raw scone with an egg wash
    • Sprinkle the top with a little sugar.
      sprinkling the scone with sugar before baking
    • Bake until golden brown. About 25 minutes.
      raspberry scones on a cooling rack
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

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    Recipe Notes

    Pro Tips:

    1. Use fresh berries if possible. Flash-frozen berries are fine but not the berries in syrup.
    2. The cream cheese is optional. Do not use low-fat or fat-free cream cheese. If you want low-fat scones, see the low-fat blueberry scones and use raspberries.
    3. The butter needs to be cold when you are cutting it in. I like to cut mine up or use a grater to get a head start.
    4. Try to work quickly and do not handle the dough more than needed. Cold dough is better, so cold milk, egg, and butter.
    5. Do not use baking powder that has aluminum.
    6. No buttermilk, no problem. A good substitute is 2 teaspoons of lemon juice plus enough milk to measure ¾ cup. Then let sit for 5 minutes.
    7. Good at room temperature for 2 days or refrigerated for 4-5 days.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Raspberry Scones
    Amount Per Serving (1 scone)
    Calories 315 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 9g45%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 85mg28%
    Sodium 386mg16%
    Potassium 124mg4%
    Carbohydrates 36g12%
    Fiber 2g8%
    Sugar 10g11%
    Protein 7g14%
    Vitamin A 500IU10%
    Vitamin C 7.4mg9%
    Calcium 130mg13%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Breakfast
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally published May 22, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    • Cinnamon Biscuits with Vanilla Frosting
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    • Berry Crisp for Two or More

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    1. Sue

      May 24, 2021 at 12:48 pm

      What temperature in a conventional oven ?

      Reply
      • Dan Mikesell AKA DrDan

        May 24, 2021 at 2:15 pm

        Hi Sue,

        Welcome to the blog.

        Generally, 25° more so 400°

        Dan

    2. Janet

      August 03, 2019 at 1:46 pm

      2 stars
      These scones were very wet. I had to add nearly a cup of flower and even then they were terrible to work with. The end result is bland, with a pleasing texture.

      Reply
    3. Louisa Ellingham

      September 13, 2016 at 2:22 pm

      Love everything about these scones!

      Reply

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