Description
Tender, buttery, and bursting with juicy raspberries, these scones are everything a morning treat should be. Crisp on the outside, soft on the inside, and just sweet enough to make each bite feel special. Whether you’re baking for brunch or craving a cozy afternoon snack, these scones are a bakery-worthy delight made right at home.
Ingredients
2 cups all-purpose flour
⅓ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup (1 stick) cold unsalted butter, cubed
½ cup heavy cream (plus more for brushing)
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen raspberries
Coarse sugar for topping (optional)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
In a separate bowl, whisk cream, egg, and vanilla. Add to dry mixture and stir just until combined.
Gently fold in raspberries, being careful not to crush them too much.
Turn dough onto a floured surface. Pat into a 1-inch thick round and cut into 8 wedges.
Place on baking sheet, brush tops with cream, and sprinkle with coarse sugar if desired.
Bake 18–22 minutes or until golden brown. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 290 / Scone
- Sugar: 10g / Scone
- Sodium: 230mg / Scone
- Fat: 14g/ Scone
- Saturated Fat: 9g / Scone
- Carbohydrates: 36g / Scone
- Protein: 5g / Scone