Making homemade scones is one of the easiest baking recipes to master! Terrific for breakfast, snack, or afternoon tea, these quick raspberry scones are tender and buttery with bright bursts of raspberries throughout.
The secret to perfect scones is first, to use real butter, and second, to not add too much liquid. Butter adds a rich flavor you really can’t mimic; Too much liquid will leave you with soggy scones that spread.
I made a simple lemon icing for these scones, but toppings are completely optional. Sometimes I finish mine with a drizzle of melted white chocolate or a small smear of whipped cream cheese frosting. Whichever way you choose to top them I promise they won’t last long. And if you loved these scones, check out my other scone recipes like these date and orange scones (flecked throughout with dark chocolate, yum), or these popular blueberry white chocolate scones. Wonderful with a hot cup of tea!
💞 Why You’ll Love This Recipe
✔️ The recipe takes just over 30 minutes from start to finish.
✔️ You probably have everything you need to make them right now.
✔️ These are raspberry scones made with milk, no cream.
📋 Ingredients For Raspberry Scones
- Butter—Use full-fat dairy butter for best results. Butter should be cold or pre-grated and frozen.
- Frozen Raspberries—You can use frozen or fresh raspberries, but I prefer frozen. Frozen raspberries hold up better to stirring and don’t bleed through the dough as much as fresh berries do.
- Powdered Sugar (not pictured)—Also called icing sugar or confectioner’s sugar.
It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.
- Butter—I haven’t tested these raspberry scones with butter alternatives.
- Raspberries—Blueberries or blackberries are good substitutes for raspberries.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳 How To Make Raspberry Scones
STEP 1—Whisk the flour, sugar, baking powder, and salt in a mixing bowl. Add the butter and use your hands to break up any large chunks.
STEP 2—Stir in the raspberries with a fork.
STEP 3—Use your hands to make a well in the middle of the bowl.
STEP 4—Pour in the milk.
STEP 5—Use a fork to quickly mix the dough.
STEP 6—Lightly dust a work surface with flour. Use your hands to quickly and gently press the dough into a circle.
STEP 7—Use a sharp knife to slice the circle into 8 wedges.
STEP 8—Place the scones on the baking sheet and brush the top of each one with the remaining milk. Bake for 18 to 20 minutes then cool on a wire rack. Glaze while they’re still slightly warm.
🗣 Expert Tips
1. For an extra level of flavor, make a batch of my lavender sugar then use it in place of the granulated sugar in the recipe. So beautiful!
2. Handle the dough lightly and quickly to keep the ingredients cold.
3. Making scones by hand offers more control than a mixer.
📝 Recipe Notes
- I added a few drops of white food coloring to my lemon glaze, but pink would be pretty too! If you’re not into glazes, you can brush the scones with milk and sprinkle the tops with coarse sugar before baking. Or, keep it simple and leave them as they are.
- If you leave big chunks of butter in your dough, they might melt and make a bit of a mess on your baking sheet. So make sure you break up any larger chunks a bit.
- Keep your raspberry scones in an airtight container and they’ll be good for a couple of days. If you want to store them longer, pop them in the freezer. I store mine in a large zipper-top freezer bag once they’re completely cooled. When you’re ready, let them thaw at room temperature or defrost gently in the microwave.
🙋♀️ Recipe FAQ
Spreading can usually be attributed to two reasons—first, the dough is too warm, or second, too much liquid was added. Keep ingredients chilled and reduce the amount of milk or cream.
Keep cooled scones in a large zipper-top bag or a container with a lid on the counter for up to two days. To freeze, cool the scones completely, then store them in a large zipper-top freezer bag in the freezer for up to two months. To thaw, gently heat at 50% power in the microwave.
Toughness usually occurs when the flour is over-mixed. You should stop mixing when all of the dry bits of flour are just mixed in.
Did you make these raspberry scones? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
- Baking sheet
- Parchment paper
- Measuring cups and spoons or digital kitchen scle
- Mixing bowl
- Sharp knife
- Pastry brush
For The Raspberry Scones
- 2 ¼ cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter, cold or grated frozen
- 1 cup raspberries, frozen
- ¾ cup whole milk, plus 3 tablespoons, divided
For The Lemon Glaze
- ½ cup powdered sugar, sifted
- 1 tablespoon lemon juice, fresh
- Place a rack in the middle of the oven and preheat it to 400ºF (205ºC). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the butter. Quickly break up any large chunks with your hands. The butter mixture should be coarse and crumbly.
- Use a fork to stir in the raspberries.
- Make a well in the middle of the flour and pour in ¾ cup plus 2 tablespoons of milk. Use the fork to begin mixing the dough. Finish the dough quickly with your hands to gather any dry bits of flour on the bottom of the bowl.
- Sprinkle a bit of flour on a work surface. Dump the dough out. Use your hands to quickly and gently press it into a circle about 8-inches (20-cm) in diameter and 1-inch (2 ½-cm) thick. Use a sharp knife to slice the dough into 8 wedges. Transfer the wedges to the prepared baking sheet, leaving some space in between each.
- Brush the top of the scones with the remaining 1 tablespoon of milk then place the tray in the preheated oven. Bake the scones for 18 to 20 minutes, or until pale gold on top. Cool for 15 minutes before glazing.
- Mix the sifted powdered sugar and lemon juice together. Brush or drizzle the glaze over the scones. Set for 10 minutes before serving.
- Raspberry scones are best eaten the day they’re baked.
- I used a few drops of white food in my lemon glaze. Pink would also be pretty.
- You don’t have to glaze the scones. Other options are to sprinkle them with coarse sugar after brushing them with milk or to just leave them plain.
- If pieces of butter are left too big they will melt and pool on the baking sheet.