Fluffy & Flavorful Raspberry Scones: The Ultimate Bakery-Style Recipe
Imagine biting into a scone that’s bursting with the vibrant sweetness of fresh raspberries, featuring a texture so impossibly soft and plush it practically melts in your mouth. These aren’t just any scones; these are the best raspberry scones you’ll ever make, far superior to anything you’d find at a bakery! As a pastry chef, I’ve spent countless hours in the kitchen, experimenting with a myriad of techniques to perfect the art of scone making. After months of dedicated testing, I can confidently say this recipe delivers perfection.
Just like my renowned blueberry scones, these raspberry delights are a testament to the fact that homemade truly is best. They offer a delightful balance of light sweetness and a vibrant burst of fresh (or frozen!) raspberries in every single bite. While these are a fantastic choice year-round, if you’re looking for seasonal flavors, be sure to try my cozy apple cinnamon scones or pumpkin spice scones for the fall. And for those who prefer savory bakes, my savory scone recipe is an absolute must-try!
If your kitchen is overflowing with an abundance of raspberries, don’t stop at scones! Explore some of my other popular raspberry recipes like the reader-favorite chocolate raspberry cake or my irresistible chocolate raspberry cookies. Each recipe is designed to help you make the most of this fantastic berry.
Table of Contents
Why These Raspberry Scones Are Unforgettable
What makes these raspberry scones truly exceptional? It’s a combination of meticulous technique and carefully chosen ingredients that result in an unparalleled baking experience. Here’s why you’ll fall in love with them:
- Perfectly Fluffy and Tender Texture: Forget dry, crumbly scones! These boast an incredibly soft, moist, and flaky interior, thanks to the precise ratio of cold butter and cream.
- Vibrant Raspberry Flavor: Each bite is a delightful explosion of sweet and tart raspberries, providing a juicy contrast to the rich scone dough.
- Subtle Sweetness: The sweetness is perfectly balanced, allowing the natural flavor of the raspberries to shine without being overpowering. They are wonderful on their own or with a simple glaze.
- Easy to Master at Home: While they taste gourmet, this recipe is designed for home bakers, with clear, detailed instructions that make success achievable for everyone.
Tips for the Best Raspberry Scones
Achieving bakery-quality scones at home is all about mastering a few fundamental techniques. As a pastry chef, these are my go-to secrets for creating the most tender, flaky, and flavorful scones every single time. Pay close attention to these tips, and you’ll be baking like a pro in no time!
Use a kitchen scale. Baking with a scale is my #1 baking tip! When it comes to baking, precision is paramount, and measuring by weight with a kitchen scale is far more accurate than using volume measurements (cups). If your scones consistently turn out dry and crumbly, it’s almost always due to using too much flour. A scale eliminates this guesswork, ensuring you get the exact amount of ingredients for the perfect dough consistency every time, leading to consistently moist and tender results.
Keep ingredients very cold. This is perhaps the most crucial tip for flaky scones. Stick your butter in the freezer the night before or at least for an hour prior, so it’s extra cold and firm. Once your cream, butter, and raspberries are measured, keep them in the fridge or freezer until the very moment you’re ready to incorporate them into the dough. Cold butter creates pockets of steam in the oven, which leads to those coveted flaky layers, while cold cream helps prevent the butter from melting prematurely and keeps the dough manageable.
Handle the dough lightly. The enemy of a tender scone is over-mixing or over-kneading. Excess handling develops gluten, which results in a dense, tough, and chewy texture – the exact opposite of what you want in a light, airy scone! For this reason, it’s best to mix scone dough by hand, not with a stand mixer. Mix just until the ingredients are combined and no dry flour pockets remain, and then stop.
Cut with a sharp, floured knife or bench scraper. When shaping and cutting your scones, make clean, decisive cuts. Press straight down without twisting or dragging the knife or bench scraper. Twisting can seal the edges of the dough, inhibiting their ability to rise evenly and creating lopsided scones. Dusting your cutting tool with a bit of flour in between cuts will prevent sticking and ensure clean, well-defined scone shapes.
Let the dough rest and chill before baking. This chilling period is vital for a few reasons. Firstly, it allows the flour to fully hydrate, resulting in a more tender crumb. Secondly, it keeps the butter and cream extremely cold, which, as mentioned earlier, is essential for a flaky texture. Scones that are too warm before baking will spread more and be less flaky. Aim for at least 15-30 minutes of chill time in the fridge.
Don’t overbake. Scones are best when they’re just cooked through, with a lightly golden-brown exterior. Overbaking can quickly lead to dry, tough scones. Keep an eye on them towards the end of the baking time, looking for that perfect golden hue on the edges and corners.
Preheat your oven thoroughly. A hot oven creates a burst of steam from the cold butter and cream in the dough, which contributes to a good “oven spring” and a high, flaky rise. Make sure your oven is fully preheated to the specified temperature before placing the scones inside.
Essential Ingredients for Perfect Raspberry Scones
Each ingredient in this recipe plays a crucial role in achieving the light, flaky, and flavorful scones we’re aiming for. Understanding their function will help you appreciate the science behind a perfect bake and ensure you get the best results.
Heavy Cream: This is the superstar liquid ingredient in our scones. Its high-fat content (typically 36% or more) is key to a rich, tender, and incredibly moist texture. Unlike milk or buttermilk, heavy cream contributes significantly to the flakiness of the scones, as the fat melts and creates steam layers during baking. I use it in my coconut lemon raspberry muffins for that same rich effect. I highly recommend sticking to heavy cream and avoiding substitutions like milk or half-and-half, as they will alter the texture and richness significantly.
Raspberries: The star fruit of these scones! Similar to my raspberry lemon cupcakes, I often opt for frozen raspberries because they are readily available year-round and hold their shape better during mixing, minimizing the risk of them bleeding their color into the dough. However, if you’re lucky enough to have an abundance of fresh, ripe raspberries, absolutely use those instead for an even brighter flavor. Just ensure they are kept cold.
All-Purpose Flour: The foundation of our scones. For the best results, remember my #1 baking tip: always measure your flour using a kitchen scale or the “spoon and level” method. Scooping directly from the bag can add up to 25% too much flour, leading to dry, dense scones. Proper measurement ensures a tender, well-structured crumb.
Unsalted Butter: Always use unsalted butter for baking, as it gives you control over the salt content in your recipe. The most crucial aspect here is that the butter must be frozen and grated. This ensures it stays cold longer and creates tiny pockets throughout the dough, which are essential for those beautiful flaky layers.
Granulated Sugar: Provides a delicate sweetness to complement the tart raspberries and helps with browning. The amount used here ensures the scones are sweet enough to be a treat but not overly sugary.
Baking Powder & Fine Sea Salt: Baking powder is our leavening agent, responsible for the scones’ rise and fluffy texture. Fine sea salt enhances all the flavors and balances the sweetness, making the raspberries taste even brighter.
Sparkling Sugar: Sprinkling sparkling sugar on top of the scones right before baking adds a beautiful, crunchy texture and a lovely sweet sparkle. It also gives them that professional, bakery-finished look. If you prefer, you can also make a quick lemon or vanilla glaze to drizzle over the tops after baking for an extra touch of sweetness and moisture.
Find the full list of ingredients, precise measurements, and step-by-step instructions in the detailed recipe card below!
Equipment You’ll Need
Having the right tools can make your scone-baking process smoother and more enjoyable. Here’s a quick list of essential equipment:
- Kitchen Scale: For accurate ingredient measurement, especially flour and butter.
- Large Mixing Bowl: To comfortably combine your dry and wet ingredients.
- Box Grater: Essential for grating frozen butter into fine pieces.
- Rubber Spatula: For gently mixing the dough without overworking it.
- Bench Scraper or Sharp Knife: For clean, even cuts when shaping the scones.
- Parchment Paper: Prevents sticking and makes cleanup a breeze.
- Baking Sheet: A sturdy pan for baking your scones.
- Wire Cooling Rack: For cooling the scones evenly and preventing sogginess.
Recipe Instructions: A Detailed Walkthrough
Creating these perfect raspberry scones is a straightforward process, but paying attention to the details in each step is key to achieving that signature tender, flaky texture. Follow along with these instructions for a truly delightful result.
1
Combine the butter and dry ingredients. Begin by whisking together the flour, sugar, baking powder, and salt in a large bowl. Once combined, incorporate the grated frozen butter. You can use your fingertips or a pastry blender to quickly work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter still visible. This step ensures an even distribution of butter, crucial for flakiness.
2
Make a well for the heavy cream. Create a shallow well in the center of your dry ingredients. This helps control the mixing process. Pour the ice-cold heavy cream into this well. Use a rubber spatula to gently fold the ingredients together from the center outwards. Mix just enough to start bringing the dough together, being careful not to overwork it.
3
Gently bring the dough together. At this stage, the dough will still be somewhat shaggy. Use your hands to lightly scoop up the dough, letting it fall through your fingers. This helps to break up any large clumps and gently hydrate the flour without overworking the mixture. When it’s mostly hydrated but still has some dry flour pockets, carefully fold in the frozen raspberries. Continue mixing gently until all the flour is incorporated and the dough just comes together. Immediately chill the bowl in the fridge for 15 minutes.
4
Form into a circle. Once the dough has rested and chilled, gently turn it out onto a lightly floured surface. Using your hands, lightly press the clumps together and form the dough into an 8-inch round. It’s crucial not to work or knead the dough excessively here; the goal is simply to bring it together into a cohesive shape, maintaining its tender potential.
5
Cut out the scones. Using a sharp bench scraper or knife, cut the round dough into 8 equal segments, like cutting a pizza. Remember to dip your tool into flour after every cut to prevent it from sticking to the dough and ensure clean edges. This helps with even rising. Carefully transfer each scone to a parchment-lined baking sheet, leaving a few inches of space between them. Sprinkle the tops generously with sparkling sugar for that signature crunch and glimmer. Chill the tray in the fridge while your oven preheats.
6
Bake to golden perfection! Place the chilled scones in your preheated oven. They are done baking when the tops and edges turn a beautiful golden brown, indicating they are cooked through and have achieved maximum fluffiness. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once cool, you can drizzle them with an optional lemon glaze for extra zing, or simply enjoy them warm, as is, for a truly delightful treat.
Storage, Freezing, and Reheating Raspberry Scones
Proper storage is essential to keep your homemade raspberry scones fresh and delicious. Whether you plan to enjoy them immediately or save them for later, here’s how to ensure their optimal taste and texture:
Storage: Once baked, allow the scones to cool completely on a wire rack. Store them in an airtight container at room temperature for 2-3 days. To help absorb any excess moisture and keep them soft, I recommend placing a paper towel or even a slice of fresh white bread in the container with them. While you can refrigerate them, doing so often causes scones to lose some of their moisture and become slightly drier. If you must refrigerate, ensure they are tightly sealed.
Freezing Baked Scones: For longer storage (up to 3 months), baked scones freeze beautifully. After they are completely cooled, wrap each scone individually in plastic wrap, then a layer of aluminum foil. Place the wrapped scones in a freezer-safe bag or an airtight container to protect them from freezer burn. Thaw them at room temperature when you’re ready to enjoy.
Freezing Unbaked Scones: You can also prepare the dough, cut the scones, and freeze them unbaked. Arrange the cut scones on a baking sheet and freeze until solid (about 1-2 hours). Once solid, transfer them to a freezer-safe bag or container. When ready to bake, place the frozen scones directly on a parchment-lined baking sheet, brush with cream/egg wash if desired, sprinkle with sugar, and bake for a few extra minutes (approximately 20-25 minutes) at the same temperature, without thawing.
Reheating: To bring your scones back to life, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and reheat for about 5-10 minutes, or until warmed through and fragrant. This method helps restore some of their original crispness. Alternatively, you can pop them into a microwave for 15-30 seconds, though this may result in a softer texture.
FAQs About Raspberry Scones
No, in fact, it’s best to use the raspberries while they are still frozen! This helps them maintain their shape and prevents them from bleeding their vibrant color into the scone dough, ensuring beautiful, distinct pockets of fruit.
Absolutely! This scone recipe is very versatile. You can easily substitute the raspberries with other berries like blueberries, chopped strawberries, or blackberries. Just ensure they are also kept cold or frozen before adding them to the dough.
The dough should feel soft, slightly tacky, and well-hydrated. It should not be dry or crumbly, nor should it be excessively sticky. If it feels too dry, add a tiny bit more cold heavy cream, a teaspoon at a time. If it’s too sticky, dust with a small amount of extra flour. The key is to achieve a consistency that just holds together without being overworked.
Yes, that’s a fantastic idea! Brushing the tops with a little heavy cream or an egg wash (one egg whisked with a tablespoon of water or milk) before baking will give them an even more beautiful golden-brown, shiny crust. If you choose to do this, make sure to sprinkle the sparkling sugar after you apply the wash.
Absolutely! Scone dough is excellent for making ahead. You can prepare the dough, shape the scones, and then place them on a baking sheet lined with parchment paper. Cover them tightly with plastic wrap and refrigerate for up to a day. Alternatively, you can freeze them unbaked as described in the “Storage and Freezing” section, and bake them directly from frozen.
For the most accurate results, use a kitchen scale to measure flour by weight. If you don’t have a scale, use the “spoon and level” method: fluff up the flour in its container, then spoon it gently into your measuring cup until it’s overflowing. Level off the excess with a straight edge (like a knife). Never scoop flour directly with the measuring cup, as this compacts it and adds too much.
Grating frozen butter creates tiny, uniform pieces of butter that are evenly distributed throughout the dough. These small pieces melt quickly in the hot oven, producing steam that helps create incredibly flaky layers and a tender crumb, much more effectively than cutting in butter with a pastry blender.
More Bakery-Inspired Recipes to Try
If you loved perfecting these raspberry scones, you’ll adore these other bakery-style recipes designed to bring professional-quality treats to your home kitchen:
- Bakery-Style Blueberry Muffins: Tall, moist, and bursting with blueberries, just like your favorite coffee shop.
- Bakery-Style Chocolate Chip Cookies: Perfectly chewy with crisp edges and molten chocolate centers.
If you tried this recipe for the ultimate raspberry scones or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Also, don’t forget to leave a star rating while you’re there to help other bakers discover this amazing recipe! You can also tag me on Instagram or Facebook so I can check out your beautiful creations!
Better Than Bakery Raspberry Scones
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Ingredients
- 4 tablespoons unsalted butter, frozen
- 1 cup frozen raspberries
- 1 cup + 1 tablespoon cold heavy cream
- 2 cups all-purpose flour, *See notes below for measuring*
- 1/4 cup granulated sugar
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1 1/2 tablespoons sparkling sugar, for the tops
Instructions
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Line a sheet pan with parchment paper. Set aside.
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In one bowl, grate the frozen butter. In another bowl, measure out the raspberries. Keep both in the freezer until ready to use. In a third bowl, measure out the heavy cream and keep it refrigerated until ready to use.4 tablespoons (56 g) unsalted butter, 1 cup + 1 tablespoon (247 g) cold heavy cream, 1 cup (115 g) frozen raspberries
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Combine the flour, grated butter, sugar, baking powder, and salt in a large bowl.2 cups (260 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 2 3/4 teaspoons baking powder, 3/4 teaspoon fine sea salt
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Make a well in the center of the bowl and pour in the cold cream. Gently stir with a rubber spatula until mostly combined, then use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps. When almost combined but some flour pockets remain, add in the raspberries. Continue gently mixing until all of the dough is hydrated. Then, chill the bowl in the fridge for 15 minutes.
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Once rested, dump the dough onto a lightly floured surface and gently press the clumps together into an 8” round. Cut into 8 scones, then place each one onto the prepared baking sheet with a few inches of space in between each. Sprinkle the tops with the sparkling sugar, then chill the tray in the fridge while the oven preheats to 400°F/205°C.1 1/2 tablespoons sparkling sugar
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Bake for 15-20 minutes, until the edges and corners of the scones start to turn golden brown.
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Let the pan cool on a wire rack then enjoy!
Video
Notes
Notes on raspberries: You can use fresh raspberries if you have them on hand! The recipe is the same, just ensure they are cold to prevent bleeding into the dough.
Storage/Freezing: Let the scones cool completely, then store them in an airtight container at room temperature for 2-3 days. To absorb some of the extra moisture, I recommend placing a piece of white bread or a paper towel in the container. You can freeze the frozen unbaked scones in an airtight container or freezer bag for up to 3 months. They can be baked straight from the freezer!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.