Raspberry Scones

5 from 2 votes

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!

Prep Time15

Cook Time18

Total Time33

Course: Muffins & Scones

Cuisine: British / Canadian

Servings: servings

Calories: 331kcal

Author: Kelly Neil

Equipment

Baking sheet
Parchment paper
Measuring cups and spoons or digital kitchen scle
Mixing bowl
Whisk
Sharp knife
Pastry brush

Ingredients

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

US cups - Metric grams

Instructions

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

I added a few drops of white food coloring to my lemon glaze, but pink would also be pretty! If you're not into glazes, 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 mess on your baking sheet. Make sure you break up any larger chunks.

Storage

Raspberry scones can be kept in an airtight container at room temperature for a couple of days. If you want to store them longer, pop them in the freezer. Once they're completely cooled, I store mine in a large zipper-top freezer bag in the freezer. When ready, thaw at room temperature or defrost gently in the microwave.

Nutrition