That Skinny Chick Can Bake
Raspberry Cream Scones featured image

Raspberry Cream Scones

When you’re expecting company for breakfast or brunch, adding these Raspberry Cream Scones to the menu is a sure fire way to make a good impression. 

Made with heavy cream and fresh berries, these scones are the perfect texture and utterly irresistible!

Raspberry Cream Scones on a square white plate

Raspberry Cream Scones

You need look no further if you’ve been searching for the perfect scone recipe. This is it. These raspberry cream scones come together quickly, and instead of my usual dried fruit addition, I mixed in some luscious, plump red raspberries.

These drew all sorts of praise from my knitting group even sans clotted cream. They’re rich and tender, they really were excellent without any accouterments.

Feel free to add different berries to your version of these scones. Some other scones that have caught my eye include these lovely Almond Peach Scones which are perfect for summer peaches, Lemon Blueberry Scones which pair the classic flavors of citrus and blueberries, and these Strawberry Shortcake Scones with a sweet, dreamy drizzle.

Some of my favorites scones on the blog are these Fresh Blackberry Scones also made with cream and berries, these unassuming Vanilla Bean Scones are always a hit, and these seasonal Cranberry Eggnog Scones that are a delicious holiday treat!

Raspberry Cream Scones broken in half on a white plate with a raspberry garnish

Tips for Making Perfect Scones

Have you ever eaten a dry, flavorless scone? If you make your own scones, I have a few tips so that you never eat a sub par scone again!

  • Use good quality, cold butter. It’s worth the splurge to buy a pound of European butter. I often cube my butter, then put it in the freezer while I prep the rest of the ingredients.
  • The cold butter creates steam as it reacts to the heat of the oven and assists the baking powder in leavening the scones.
  • PRO-Tip: Do not over mix or overwork your scone dough. You want some small pieces of butter interspersed throughout the dough.
  • PRO-Tip: Check the expiration on your baking powder (and do not substitute baking soda) as an old product will not leaven your scones. Baking soda is used more frequently, so often baking powder expires before you use it all.
  • If you want round scones, like my raspberry cream scones, use a biscuit cutter. Cut straight down, without twisting as the twisting motion seals the edges and will prevent the scones from rising as well.
  • The other option is to pat the dough into a circle and cut into wedges.
  • Place your pan of scones in the freezer while your oven preheats. This will allow the butter to get cold again.
  • Like with biscuits and puff pastry, make sure your unbaked scones are cool/cold and your oven is hot!
  • Scones are best on the day they are baked, so keep that in mind when you plan to put scones on your menu.
  • A couple sources say to use pastry flour instead of all-purpose. I have not done this, but it makes sense since pastry flour has less gluten and will make for softer, more tender scones.
Raspberry Cream Scones on a round white plate with a cup of tea




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Raspberry Cream Scones

Moist tender scones filled with ripe, fresh raspberries

  • Author: Liz Berg
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: British, American


  • 2 cups flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter, cut into 1/4 inch cubes
  • 1/2 cup fresh raspberries
  • 1 cup heavy cream


  1. Preheat oven to 425º.
  2. Combine flour, baking powder, sugar and salt in mixing bowl. Whisk to combine. Cut in butter with pastry blender until it looks like coarse cornmeal with a few slightly larger lumps. Gently stir in fruit. Add heavy cream and stir with spatula or fork till dough begins to form.
  3. Pour out onto counter top and knead very carefully till dough comes together into a slightly sticky mound…only about 5-10 seconds. Pat into a rectangle about 1 inch tall. Cut into 8-12 rounds using a biscuit cutter.
  4. Place onto parchment or Silpat lined baking sheet. May brush with cream and sprinkle with sugar if desired. Bake 11-14 minutes till light brown. Cool on rack 10 minutes before serving. May serve warm or at room temperature. These freeze well.
  5. You may also make these in the food processor. Be careful not to over process.


Yield varies depending on the size of your biscuit cutter.

These are best on the day made. Freeze leftovers and just pop in the microwave for a delicious treat.

Adapted from America’s Test Kitchen


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77 comments on “Raspberry Cream Scones”

  1. Awesome scones! I wish we’d get these type of scones around here…raspberry, oooohhh:)

  2. They look great! I have tried only plain scones and with raisins..

  3. I love recipes like this. So simple but with outstanding results. These look delicious! I’m sure I’d gobble them up before anyone else could eat them. Great photos.

    Sorry I haven’t been by in a while. I’ve been soooo busy with classes. No time for me!

  4. You’re really an amazing baker, Lizzy! These raspberry cream scones are beautiful and look very soft and delicious! 😉
    I have to ask you for some helpful tips on baking for a beginner like me! ;P

  5. Wow these look amazing! Just thinking raspberry cream makes my mouth water. I will absolutely have to give these a shot. And I don’t know if I’ve every said this before but I love the design on your site, especially the header so cute!

  6. Gosh, Lizzy! These look so good. If I made then, I would eat the whole thing all by myself!

  7. Oh Liz these look great. I have a baking itch as we speak and I have blueberries to use. I will make this after my comment 🙂

  8. My favorite scone is in Monterey where I have to drive at least 1.5 hours. I’ve been meaning to make one myself and your recipe sounds pretty easy for me to follow. I bookmarked and let’s see how soon I can make this… =P Eventually I will. For now I’m satisfying that I found and bookmarked the delicious one. lol.

  9. Ooo raspberry cream! Delicious! I am somewhat addicted to eating scones so I try not to make them too often, but I will have to try these babies out!

  10. Geez, take a little blogging break and here you are baking up all these delicious goodies!


  11. I can’t wait to make these for my scone loving husband. They look awesome, Lizzy.

  12. These look mouthwatering! I adore scones and the heavy cream makes a huge difference. The texture looks perfect too.

  13. I love how simple this recipe is!

  14. These are just gorgeous; I love raspberries and don’t often see them in baked goods so I’ll have to try this soon.

  15. Your scones look fantastic! Thank you for sharing this delicious recipe with the Hearth and Soul Hop.

  16. I am a scone fanatic. I just love them and they are so versatile and easy to make! Your raspberry cream ones look heavenly!

  17. These scones look divine, Liz! They would be perfect with tea right now 🙂 So yummy!

  18. These scones look devine! You have a very lucky knitting group.

  19. I can see the buttery and flaky pastry this became! What a delicious raspberry scone!

  20. I caught myself last licking my lips a few times reading your lovely post. I had never idea on your pro tips about the butter in scones, will try it next time I bake them for sure!

  21. Liz, you are amazing. I wonder if I could make the dough the night before, leave it in the refrigerator overnight, then cut them out and bake the next morning? Thanks for posting this. I would love to try your blueberry as well.

    • Hi, diana! Yes, that should work. You can refrigerate the cut scones (covered) overnight and bake the next morning. You can also freeze the cut, unbaked scones, and bake them frozen the next morning, adding on a few more minutes to the baking time. Hope you enjoy!!

  22. Dreamy Liz, love those pretty raspberries!

  23. A good scone recipe is hard to find, thanks for sharing this one.

  24. Just tried this recipe and was disappointed in the mixing. At the kneading stage, the mixture was a big mound of gooey mess. Wouldn’t hold it’s shape. Had to gently need in more pastry flour. they’re still at the cooling rack stage. If they taste better than they look, I’ll use all-purpose flour next time instead of pastry flour.

    I’ve been making scones for decades. Always perfect, light and flaky. thought I’d try something different. This may send me back to my recipe. 🙁 no raspberries or cream.

    • Hi, Lynn,

      I’m sorry you had trouble with the mixture. This is a tried and true ATK recipe that I’ve been using for years. I haven’t tried it with pastry flour, though. Hope they taste good!

  25. this raspberry scones resembles to pie and both are delicious but the fact is this recipe is so easy and quick to make 🙂

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