Raspberry Scones
Raspberry scones are soft, tender and packed with juicy berries ~ perfect for Mother's Day, a spring brunch, or afternoon tea!
Servings: 12 scones
Equipment
- aluminum baking sheet
- parchment paper
- 2 ounce cookie or ice cream scoop
Ingredients
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 tsp coarse salt
- 1 tsp almond or vanilla extract
- 2 cups all purpose flour
- 1/2 cup granulated sugar, plus extra for sprinkling
- 1 Tbsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1 1/4 cup frozen raspberries* (do not thaw)
Instructions
- Put your heavy cream in the freezer while you prep your other ingredients.
- Line your baking sheet pan(s) with parchment paper
- Melt the butter and salt in a large microwave safe bowl. Stir in the almond or vanilla extract and set aside to cool. I like to put it in the refrigerator.
- Whisk the flour, sugar, baking powder, and baking soda together in a bowl and set aside.
- Add the cold cream to the melted butter and stir to combine. The butter should form little globules as it mixes with the cold cream. Note: if you don't see the little globs of hardened butter, put the mixture back in the refrigerator to chill more.
- Add the dry ingredients to the butter bowl, and fold gently to combine. About halfway through, scatter in the frozen raspberries and continue to fold until everything is combined and there is no dry flour left ~ but don't over mix!
- Use a 1/4 cup cookie scoop or small ice cream scoop to portion out scones and place them on the lined baking sheet. Put them the freezer for a full 15 minutes. Note: if you want to leave them longer than 15 minutes, I recommend the refrigerator rather than the freezer. Cover the scones with plastic and you can prep them up to a day ahead.
- While the scones are chilling, preheat the oven to 400F. Make sure it comes to full temperature before baking.
- Sprinkle the scones lightly with sugar and bake (2" apart) for 18 minutes, or until starting to turn golden and not wet or jiggly in the center. They might take a minute or two longer.
- Serve the scones warm or at room temperature, with clotted cream or butter.
Notes
If you only have fresh raspberries I suggest you freeze them first. Just place them on a lined plate or tray in the freezer until hard.
Nutrition
Serving: 1 scone · Calories: 250 kcal · Carbohydrates: 26 g · Protein: 3 g · Fat: 15 g · Saturated Fat: 9 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.3 g · Cholesterol: 43 mg · Sodium: 228 mg · Potassium: 63 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 532 IU · Vitamin C: 3 mg · Calcium: 95 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.