Raspberry Cream Scones
When you’re expecting company for brunch, adding Raspberry Cream Scones to the menu is a sure-fire way to make a good impression.
Made with heavy cream and fresh berries, these are some of the Best Scones that will come from your kitchen. They have the perfect texture and utterly irresistible!
Why You Must Make
- You need not look any further if you’ve been searching for the perfect scone recipe. This is it.
- These raspberry cream scones come together quickly, and mixing in some luscious, plump red raspberries makes them even more tempting.
- Adding heavy cream to the dough provides richness and tenderness.
- These drew all sorts of praise from my knitting group even sans clotted cream. They really were excellent without any accouterments, but feel free to serve with butter, jam, lemon curd and/or clotted cream.
- Shake things up by adding different berries to these scones.
Ingredient Notes:
- Flour – I use All-Purpose Flour, but Pastry or Cake Flour is another option
- Baking Powder – Check the expiration date as it expires much faster than baking soda.
- Sugar – Regular granulated white sugar
- Salt – Table salt
- Butter – Should be very cold. I use salted butter.
- Raspberries – Fresh or frozen work. You can freeze fresh berries in a single layer on a rimmed sheet pan. Using frozen berries will minimize any red staining of the dough, but may take a little longer to bake.
- Heavy Cream – Should be 36% butterfat.
Expert Tips
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 usually baking powder expires before you use it all.
- If you want round scones, like my raspberry cream scones, use a biscuit cutter. PRO-Tip: 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 it 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 of 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.
Frequently Asked Questions
Yes, frozen berries will work. I used fresh raspberries, but there will be less bleeding of juices into the dough when using frozen berries. Adjust the baking time as needed.
Yes, scones freeze well. Cool completely, wrap airtight or place in an airtight container, and freeze for up to 2 months.
Scones lose their freshness quickly. In fact, they are best on the day they are made. But to keep them as fresh as you can, cool them completely, place in an airtight container, and store at room temperature or in the refrigerator for up to 2 days.
If it’s very humid in your kitchen, consider placing a paper towel in the container to help absorb any moisture, keeping your scones fresher.
Besides the traditional toppings of jam, clotted cream and other options mentioned above, you must serve scones with tea. Coffee should also be offered.
If eating for breakfast or brunch, consider yogurt, fresh fruit, ham or bacon, and other pastries to round out your menu.
You May Also Like
- Almond Peach Scones from Saving Room for Dessert
- Fresh Blackberry Scones
- Vanilla Bean Scones
- Cranberry Eggnog Scones
- Plus, more Delicious Brunch Recipes
Raspberry Cream Scones
Moist tender scones filled with ripe, fresh raspberries.
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- ½ teaspoon salt
- 5 tablespoons cold butter, cut into ¼-inch cubes
- ½ cup fresh raspberries
- 1 cup heavy cream
Instructions
- Preheat oven to 425º.
- Combine flour, baking powder, sugar, and salt in a mixing bowl. Whisk to combine.
- Cut in butter with a pastry blender until it looks like coarse cornmeal with a few slightly larger lumps. Gently stir in fruit.
- Add heavy cream and stir with a spatula or fork till dough begins to form.
- Pour out onto the countertop and knead very carefully till the 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.
- 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 a rack for 10 minutes before serving. May serve warm or at room temperature. These freeze well.
- You may also make these in the food processor. Be careful not to over-process.
Notes
Yield varies depending on the size of your biscuit cutter.
Frozen raspberries work well, too. You may need to bake a little longer to adjust for the frozen fruit.
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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Nutrition Information:
Yield:
8Serving Size:
1 sconeAmount Per Serving: Calories: 302Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 53mgSodium: 381mgCarbohydrates: 31gFiber: 1gSugar: 6gProtein: 4g
79 Comments on “Raspberry Cream Scones”
I made these today and they taste really good. Couple of adjustments, based on the need to empty my fridge: I added 30% more raspberries than indicated and my cream was made of 2/3 sour cream and 1/3 table cream (18%). Lovely texture, fluffy and all, and tasty. My scones do not look like the picture because my raspberries made some of the dough turn grey, which can happen when raspberries pigments come in contact with baking soda. Doesn’t change anything about the taste, just the appearance with streaks of pink and grey.
SO glad you enjoyed these scones and thanks for sharing how you made what you had on hand work for you! Yeah, bleeding into the dough happens with all sorts of berries—thank goodness they still taste good!
this raspberry scones resembles to pie and both are delicious but the fact is this recipe is so easy and quick to make 🙂
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!
A good scone recipe is hard to find, thanks for sharing this one.
Dreamy Liz, love those pretty raspberries!
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!!
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!
I can see the buttery and flaky pastry this became! What a delicious raspberry scone!
These scones look devine! You have a very lucky knitting group.
These scones look divine, Liz! They would be perfect with tea right now 🙂 So yummy!
I am a scone fanatic. I just love them and they are so versatile and easy to make! Your raspberry cream ones look heavenly!
Your scones look fantastic! Thank you for sharing this delicious recipe with the Hearth and Soul Hop.
I love how simple this recipe is!
These are just gorgeous; I love raspberries and don’t often see them in baked goods so I’ll have to try this soon.
These look mouthwatering! I adore scones and the heavy cream makes a huge difference. The texture looks perfect too.
I can’t wait to make these for my scone loving husband. They look awesome, Lizzy.