Raspberry Scones

Raspberry Scones made with fresh or frozen raspberries!

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. 

Fresh or Frozen Raspberries?

You can use fresh or frozen raspberries in these scones. To use frozen berries, add the berries while they are still frozen – do not thaw first. You may need to increase cooking time by 3-5 minutes.

How long do I cook raspberry scones?

I cook scones in a 425 degree oven for 25-30 minutes.

Tips for making 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.

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.

A few other recipes using raspberries include this Raspberry Coffee Cake, Raspberry Sweet Rolls, Raspberry Delight and these Raspberry Muffins.

Don’t forget to PIN for later! 

If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop

5 from 1 vote

Print

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

Ingredients

• 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

Topping

• 2 Tablespoons Half and Half
• 2 Tablespoons granulated sugar

Instructions

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.