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
  • 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*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 32mg11%
Sodium 88mg4%
Potassium 241mg7%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 10g11%
Protein 4g8%
Vitamin A 355IU7%
Vitamin C 4.1mg5%
Calcium 104mg10%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.