Easy Fluffy Raspberry Scones From Scratch
Make tender, flaky raspberry scones with this simple recipe. These homemade baked raspberry treats are perfect for breakfast or afternoon tea.
- Prep Time: 15 min
- Cook Time: 18 min
- Total Time: 33 min
- Yield: 8 servings 1x
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3/4 cup fresh or frozen raspberries
- 1/2 cup buttermilk
- 1 large egg, lightly beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
- 2 tablespoons coarse sugar (for topping)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step helps create a tender crumb scone method.
- Gently fold in the raspberries. If using frozen raspberries, do not thaw them first.
- Pour in the buttermilk all at once. Mix with a fork just until the dough comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 equal wedges or use a round cutter. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
- In a small bowl, whisk the egg and milk together to create an egg wash. Brush the tops of the scones lightly with the wash and sprinkle with coarse sugar.
- Bake for 15 to 18 minutes, or until the tops are golden brown.
- Transfer the scones to a wire rack to cool slightly before serving.
Notes
- For extra flavor, add 1 teaspoon of lemon zest to the dry ingredients when making these lemon raspberry baked goods.
- If your dough seems too sticky, chill it for 10 minutes before cutting. Cold ingredients are key for flaky scones.
- If you want glazed raspberry scones, mix 1 cup powdered sugar with 2 tablespoons of milk or lemon juice and drizzle over cooled scones.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10
- Sodium: 250
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 5
- Cholesterol: 55