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

Raspberry Scones

Scones made with fresh or frozen raspberries.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 8 people
Calories: 268kcal
Author: Kathy


  • 2 Cups flour
  • ¼ Cup granulated sugar
  • 1 Tablespoon baking powder
  • 6 Tablespoons cold butter cut into small pieces
  • ¾ Cup Half and Half
  • 1 Cup raspberries fresh or frozen


  • 2 Tablespoons Half and Half
  • 2 Tablespoons granulated sugar


  • In large bowl mix flour, sugar, and baking powder.
  • Add butter and mix in with a pastry blender or your fingers. Mix until large crumbs exist.
  • Add half and half. Mix very lightly, just until in comes together.
  • Add raspberries, mix lightly.
  • Use your hands to knead just once or twice to further incorporate the ingredients together.
  • 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.
  • Place cookie sheet in freezer for 10 minutes prior to baking.
  • Brush tops with Half and Half and sprinkle with sugar.
  • Bake at 425 for 25-30 minutes.
  • Let cool on baking rack.


Fresh or frozen raspberries may be used.


Calories: 268kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 88mg | Potassium: 241mg | Fiber: 1g | Sugar: 10g | Vitamin A: 355IU | Vitamin C: 4.1mg | Calcium: 104mg | Iron: 1.7mg