Scones, traditionally a British bake, have become a beloved treat all around the world. Perfect for a leisurely weekend breakfast or a charming afternoon tea, scones can be sweet or savory. These Raspberry Scones are tender, buttery, and bursting with flavor, using fresh raspberries for a delightful twist. This specific recipe pays homage to the classic by incorporating raspberries, brightening the flavors and adding a lovely texture contrast that pairs exquisitely with the fluffy interior of traditional scones.
Raspberry Scones are best enjoyed warm, straight from the oven, accompanied by a dollop of clotted cream or a smear of unsalted butter. For an afternoon tea, serve them alongside other small pastries and a selection of teas. If you’re enjoying them for breakfast, a cup of robust coffee or a delicate herbal tea makes a perfect companion. These scones can also be a delightful dessert when paired with a scoop of vanilla ice cream or a drizzle of fresh raspberry coulis.
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
3/4 cup heavy cream, plus extra for brushing
1 large egg
1 teaspoon vanilla extract
1 cup fresh raspberries
Directions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
3. Add the cold cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse crumbs.
4. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the flour and butter mixture, stirring until just combined.
5. Gently fold in the fresh raspberries, being careful not to overmix or crush the berries too much.
6. Turn the dough out onto a lightly floured surface, and shape it into a round, flat disc about 1-inch thick. Using a sharp knife, cut the disc into 8 equal wedges.
7. Place the wedges on the prepared baking sheet, spacing them a few inches apart. Brush the tops with a little extra heavy cream for a golden finish.
8. Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown and cooked through.
9. Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool further.
Variations & Tips
For a different take on these scones, try substituting the raspberries with other fruits like blueberries or chopped strawberries. For a zesty twist, add the zest of one lemon to the dough for a refreshing citrus note. If you’re a fan of nuts, a half cup of chopped pecans or almonds can add a delightful crunch. And for those who enjoy a bit of extra sweetness, a simple glaze made from powdered sugar and milk drizzled over the top of the scones can be a decadent addition.