This Raspberry Cream Scones recipe includes tart raspberries, heavy cream and a sweet raspberry glaze. If you’re looking for an easy breakfast or afternoon treat, look no further.
I have fallen in love with making scones. They are so easy and fast. After making Mango Cardamom Scones, I knew I was going to try all kinds of flavor variations because the base recipe is so adaptable. Here’s some other fruits you could play around with:
- Strawberries
- Peaches
- Blueberries
- Apricots
- Blackberries
- Apples
So far I have tried using fresh and frozen fruit, but I bet you could even use dried fruit. If you like a softer fruit, but only have dried on hand you could try soaking the dried fruit in warm water beforehand to soften it. If you try that, let me know how it goes!
In these raspberry cream scones, I used frozen raspberries. I did this because fresh raspberries are so fragile and I worried about how they would stand up to being mixed into the dough. I am sure fresh raspberries would work, but be careful not to mash them up too much during mixing. I also used freeze-dried raspberries to garnish.
Scones are a treat and the ingredients should reflect that, so I used full-fat heavy cream and butter in the dough. I would not recommend subbing margarine, but subbing whole milk, half and half or some buttermilk for heavy cream may work. Comment to let me know if you try that swap and how it worked out for you!
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What do you need to make raspberry cream scones?
If you have fresh or frozen raspberries and heavy cream on hand, you are probably set. The rest of these ingredients are most likely already in your refrigerator and pantry:
- Raspberries (fresh or frozen)
- Heavy cream
- Eggs
- Flour
- Baking powder
- Baking soda
- Butter
- Sugar
- Vanilla
Should you chill scones before baking
Do not chill scones before baking them. Instead, work quickly with the dough to keep the butter cold and bake directly after forming.
I tested chilling my scones before baking them and although not catastrophic, I noticed more butter leaking in the oven and an overall flatter appearance as compared to the scones that I baked immediately after forming.
Tips for scones
- These are best served fresh. If you serve them past fresh, I recommend reheating them in a toaster oven.
- Thoroughly coat the raspberries in the flour mixture so they evenly distribute throughout the scones.
- I pre-cut my butter into a bit larger than pea sized to make cutting the butter in even easier and quicker.
- Work quickly as you do not want the butter to get too warm before baking, otherwise you risk your scones spreading flat in the oven.
📖 Recipe
Raspberry Cream Scones
Ingredients
Raspberry cream scones
- ¼ cup granulated sugar (55g)
- ½ teaspoon baking soda
- 2 teaspoons baking powder* SEE NOTE
- ½ teaspoon kosher salt
- 3 cups all-purpose flour (360g) plus more for rolling
- ½ cup chilled unsalted butter (113g, 1 stick) cut into pieces
- 200 g frozen raspberries
- 1 large egg
- 1¼ cups heavy cream plus more for brushing
- raw sugar for sprinkling
Raspberry vanilla bean glaze
- 2 tablespoon heavy cream warmed
- 30 g raspberries thawed from frozen or fresh
- ⅔ cup powdered sugar
- 1 tablespoon butter melted
- 1 teaspoon vanilla bean paste or vanilla extract
- Freeze dried raspberries for garnish optional
Instructions
Make the scones
- Preheat the oven to 375°F.
- Combine granulated sugar, baking soda, baking powder, salt and flour in a large mixing bowl. Whisk thoroughly to combine.
- Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add frozen raspberries and toss to coat.
- Make a well in the center and add the egg and the heavy cream. Mix just until combined.
- Dump dough onto a floured surface. Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 segments.
- Place on parchment lined baking trays. Brush with heavy cream and sprinkle with raw sugar, if desired.
- Bake for 25-30 minutes. Transfer to a cooling rack.
Make the glaze
- Combine warmed cream with raspberries. Mash the berries to release the juice. Strain through a fine mesh sieve.
- Combine powdered sugar, the warmed cream raspberry mixture, melted butter and vanilla bean paste. Whisk until combined. Spoon glaze over cooled scones and top with freeze-dried raspberry bits.
