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The Best Raspberry Scones Recipe

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4.3 from 13 reviews

These Best Raspberry Scones are moist, tender, and bursting with fresh or frozen raspberries. Made with simple pantry ingredients like all-purpose flour, butter, sour cream, and a touch of sugar, they are easy to prepare and perfect for breakfast or afternoon tea. The scones are brushed with an egg wash and sprinkled with coarse sugar for a golden, slightly crunchy top.

Ingredients

Dry Ingredients

  • 4 1/2 cups all-purpose flour
  • 2 tbsp baking powder
  • 1/3 tsp salt
  • 3/4 cup granulated sugar

Wet Ingredients and Add-ins

  • 3/4 cup unsalted butter, cold
  • 3 cups sour cream
  • 2 cups raspberries, fresh or frozen
  • 1 egg, beaten (for brushing tops)
  • 1/4 cup coarse sugar (for topping)

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, salt, and granulated sugar until evenly mixed.
  2. Incorporate Butter: Grate the cold unsalted butter into the flour mixture. Using your fingers or a pastry cutter, gently blend the butter until the mixture resembles coarse crumbs.
  3. Add Sour Cream: Fold in the sour cream carefully, mixing just enough to combine. Be careful not to over-mix; the dough should be crumbly but hold together.
  4. Shape Dough and Add Raspberries: Turn the dough onto a lightly floured surface and gently roll it into a rectangular shape. Spread the raspberries evenly over the dough. Fold the dough over the berries and roll it into a log shape.
  5. Cut Scones: Slice the log into evenly sized wedges or scone shapes.
  6. Prepare for Baking: Place the scones on a baking sheet lined with parchment paper, leaving space between each. Brush the tops with the beaten egg, then sprinkle coarse sugar over each scone for a sweet, crunchy crust.
  7. Bake: Bake the scones in a preheated oven at 350°F (175°C) for 30-40 minutes, or until they are golden brown and cooked through.

Notes

  • Use cold butter for the best flaky texture.
  • Handle the dough gently to avoid tough scones.
  • Frozen raspberries can be used but do not thaw them before adding to prevent excess moisture.
  • Brush with egg wash to get a golden, shiny finish and sprinkle sugar for a delightful crunch.
  • Serve warm or at room temperature with butter or jam.

Find it online: https://recipesbyliza.com/the-best-raspberry-scones-recipe/