These raspberry scones are so tender and buttery with bursts of bright raspberries. A simple tangy lemon glaze makes them really shine. They're a sweet little treat, perfect for breakfast or afternoon tea!
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.
Notes
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.