5 from 1 vote
Raspberry scones are perfect for breakfast or a midday snack.
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.