Raspberry Scones

5 from 26 votes
Servings: 10 scones
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Raspberry Scones: soft on the inside, buttery and flaky with a delicious raspberry hint; so perfect in every way.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/3 cup unsalted butter – refrigerated
  • 1/2 cup heavy whipping cream – refrigerated
  • 1 large egg – refrigerated
  • 1 teaspoon vanilla extract
  • fresh raspberries 30 or 3 per scone
  • powdered sugar for dusting – optional

Instructions

  1. Line a parchment paper with a baking sheet and set aside. In a large bowl, combine and whisk 2 cups all-purpose flour, 1/3 cup sugar and 2 tsps baking powder. Grate 1/3 cup refrigerated unsalted butter into the flour mixture on the large holes of grater. Work in the butter with a fork until the mixture resembles coarse meal.
  2. In a separate mixing bowl or liquid measuring cup, combine and whisk 1/2 cup heavy cream, 1 egg, 1 tsp vanilla extract and 1/4 tsp salt until smooth. Add the liquid to the dry ingredients.
  3. Stir all ingredients with a fork until the dough starts to come together. Using your hand, continue by pressing the dough against the bowl into a ball. It would seem as there’s not enough liquid in dough and you’ll see lose flour, but as you press - the dough will come together. (Do not overwork the dough!). Transfer the dough onto a lightly floured surface, knead 3-4 times, and pat into a rectangle. Roll the dough out to about 11x17 rectangle or 1/4" thick. Using a 3” diameter biscuit cutter, cut out 20 circles. (I got 16, gathered dough scraps, rolled out the dough again and another 4). (Do not dispose those extra dough pieces. Bake them and enjoy with a cup of coffee or tea. ). Place 3 raspberries in center on a dough circle open side down. Cover with second circle and gently go around edges to connect and seal the two pieces as you would seal a pierogi. Take the scone into hands and lightly press your thumb in at the bottom to make the raspberries pop out on top (use your fingers to help make the opening if necessary). Repeat for remaining scones.
  4. Place the scones on a prepared baking sheet 1-2” apart and refrigerate for about 15 minutes. Meanwhile, preheat the oven to a 400°F. Bake for 13-15 minutes until golden (I did 13). Transfer onto a cooling rack and dust with powdered sugar once cooled. Serve with a fresh cup of coffee or tea! These scones are delicious for up to 3 days at room temperature.