Baking/ Bread/ Breakfast/ Recipe

Raspberry Scones

Homemade Raspberry Scones made with either fresh or frozen raspberries

Raspberry Scones made with fresh or frozen raspberries!

Raspberry scones are perfect for breakfast or a midday snack.

Nothing says summer like raspberries!  Okay, it’s not summer yet, but I can dream!  During the summer my raspberries produce an abundance of fruit.  I pick daily and freeze gallons of raspberries.  Throughout the rest of the year, I get a little taste of summer!  I often use frozen berries for making these raspberry scones. 

Ingredients for raspberry scones

When making scones, try to handle the dough as little as possible. Just mix until it all comes together.  You do want to keep the butter cold and this can be a challenge.  Sometimes I put my cookie sheets with the prepared dough into the freezer for about 10 minutes just before baking.  This helps chill the butter and dough.  Cold butter helps keep the scones nice and flaky.  Place the cookie sheet straight into the oven from the freezer.

A plateful of delicious Raspberry Scones.

These are awesome fresh out of the oven, but I find if I can wait an hour before I eat them, the scones are absolutely perfect.  Of course, I can’t wait an hour before trying the first one.

These Raspberry Scones are ready for the oven.

Raspberry Scones
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Scones made with fresh or frozen raspberries.

Course: Breakfast
Cuisine: American
Keyword: raspberry scones, scones, Scones made with frozen fruit, Scones with fruit
Servings: 8 people
Calories: 268 kcal
Author: Kathy
  • 2 Cups flour
  • 1/4 Cup granulated sugar
  • 1 Tablespoon baking powder
  • 6 Tablespoons cold butter cut into small pieces
  • 3/4 Cup Half and Half
  • 1 Cup raspberries fresh or frozen
  • 2 Tablespoons Half and Half
  • 2 Tablespoons granulated sugar
  1. In large bowl mix flour, sugar, and baking powder.
  2. Add butter and mix in with a pastry blender or your fingers. Mix until large crumbs exist.
  3. Add half and half. Mix very lightly, just until in comes together.
  4. Add raspberries, mix lightly.

  5. Use your hands to knead just once or twice to further incorporate the ingredients together.
  6. Pat out into a 8 inch round on a lightly floured surface. Slice into 8 pie shaped wedges and place each wedge on  a cookie sheet covered with parchment paper. Separate wedges slightly.

  7. Place cookie sheet in freezer for 10 minutes prior to baking.

  8. Brush tops with Half and Half and sprinkle with sugar.
  9. Bake at 425 for 25-30 minutes.
  10. Let cool on baking rack.
Recipe Notes

Fresh or frozen raspberries may be used.

Nutrition Facts
Raspberry Scones
Amount Per Serving
Calories 268 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 32mg 11%
Sodium 88mg 4%
Potassium 241mg 7%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Sugars 10g
Protein 4g 8%
Vitamin A 7.1%
Vitamin C 5%
Calcium 10.4%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.

Other Great Recipes to Try

Freeze your fresh raspberries and make them last all year long. beyondthechickencoop.comHow to Freeze Raspberries


Strawberry SconesStrawberry Scones

Homemade cherry pie filling. You control the amount of sugar! Beyondthechickencoop.comCherry Pie Filling



Raspberry Scones made with fresh or frozen raspberries. #scones #raspberries #raspberryscones #baking

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  • Reply
    Lori from LL Farm
    April 2, 2015 at 1:28 pm

    These look delicious! How blessed you are to have so many raspberries to freeze and enjoy all year. We have wild black berries on our property…I usually get enough for a couple cobblers. I recently purchased some black raspberry bushes (my favorite). Hoping to get them planted soon.

    • Reply
      April 2, 2015 at 4:55 pm

      I’ve never tried a black raspberry!

    • Reply
      Kimberly @ KimRidge Farm
      April 3, 2015 at 3:08 pm

      I am wondering if you have a link to your black raspberry purchase or a recommendation of the name of the berry.

      We have been enjoying our wild blackberries as well. Right now, we are ordering some cultivated varieties of berries. After planting a few shrubs, we are ordering some more.

      I like raspberries, but I never tried black raspberries. Are they better than red? Are there any different?

      Thank you,

  • Reply
    Erin @ Miss Scrambled Egg
    April 3, 2015 at 2:14 pm

    I’ve never made homemade scones. I will definitely be trying my hand at it very soon especially during berry picking season.

    • Reply
      April 3, 2015 at 6:36 pm

      You need to give them a try!

  • Reply
    Kimberly @ KimRidge Farm
    April 3, 2015 at 3:20 pm

    These look absolutely delicious. You know, I used to order things from Swiss Colony when I was a city girl. I would’ve ordered these from you back then. Thank you so much for the recipe.

    I have a question. Why do you brush cream over your pastry? What does it do? Is it just to stick the sugar to the top?

    Thank you again for the recipe. I don’t have raspberries in the freezer, but I am going to substitute them with my wild blackberries from last year picking.


    • Reply
      April 3, 2015 at 3:29 pm

      Good question! I’ve never done it without, but the cream helps develop the golden color as well as allowing the sugar to stick to the top. My mom always uses this technique when she makes pies too. I think blackberries would be fabulous in these scones! I wish I had some in my freezer.

  • Reply
    April 5, 2015 at 1:42 am

    Love that you made raspberry scones from your frozen batch of berries! They look delicious!

    • Reply
      April 5, 2015 at 5:45 am

      Thanks, Kelly! They were delicious!

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