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Raspberry Cream Scones

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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

 

 

Raspberry Cream Scones

Raspberry Cream Scones

Moist tender scones filled with ripe, fresh raspberries

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Yield 8 servings

Ingredients

  • 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

Instructions

  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.

Notes

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

Nutrition Information:

Yield:

8

Serving Size:

1 scone

Amount Per Serving: Calories: 302 Total Fat: 18g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 53mg Sodium: 381mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 1g Sugar: 6g Sugar Alcohols: 0g Protein: 4g

 

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