Name: Raspberry Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: British
Ingredients: 350 g self-raising flour; 1 tsp baking powder; ¼ tsp salt; 85 g cold butter, cubed; 60 g caster sugar; 1 egg, beaten; 120 ml milk; 150 g raspberries, frozen; 1 tbsp milk, for brushing; 1 tbsp coarse sugar

Raspberry Scones

Tender British scones with fresh raspberries folded through the dough, baked at 220C for 20 minutes.

35 min total Serves 8 servings Easy

What Makes Raspberry Scones Work

What do you do about raspberries in scone dough? The answer is to keep them cold, and to handle them as little as you can. Fresh raspberries are delicate and burst when stirred, turning the dough pink and wet. Frozen ones hold their shape better, and can be folded in straight from the freezer without thawing.

Start with the usual scone method: self-raising flour, cold butter rubbed in to coarse crumbs, a little sugar, and an egg and milk to bind. Add the raspberries last, and fold with a few gentle strokes from a knife or spatula. Some will break, which is fine, as they colour the dough with streaks of pink. The dough will be a little sticky because of the fruit.

Pat the dough into a round and cut it into wedges. Cutting rounds from raspberry dough pushes fruit out through the cut edges and makes a mess. A round about 3 cm thick, cut into eight wedges with a floured knife, avoids that and keeps the fruit inside.

Brush the tops with milk, sprinkle with coarse sugar and bake on a hot tray. The scones are ready when risen and golden, and they should split cleanly. Serve with clotted cream and a little extra jam, or just with butter.

Raspberry Scones, Step by Step

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Heat the oven to 220°C / 430°F with a tray inside. Mix the flour, baking powder and salt, and rub in the butter to coarse crumbs.
Stir in the caster sugar. Add the egg and milk and mix with a knife into a soft dough.
Gently fold in the frozen raspberries with 4 or 5 strokes.
Pat the dough into a round, 3 cm thick, and cut into 8 wedges. Brush with milk and sprinkle with coarse sugar.
Bake on the hot tray for 20 minutes until risen and golden. Cool for 10 minutes.

Tips for Making Raspberry Scones

Use frozen raspberries straight from the freezer.
Fold gently to keep the fruit intact.
Cut wedges instead of rounds.

Common Substitutions & Variations

No self-raising flour to hand? The common home substitute is the same weight of plain flour with 2 teaspoons of baking powder for every 150 g, sifted together well; the rise may not be identical to a bought self-raising flour.

What to Serve with Raspberry Scones

Clotted cream
Raspberry jam
Hot tea
Butter

Leftovers and Storage

Best the day they are made. Freeze for 1 month.

Raspberry Scones Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

298Calories

6gProtein

46gCarbs

10gFat

2gFibre

11gSugar

150mgSodium

Vegetarian

Raspberry Scones

Raspberry Scones, Step by Step

Tips for Making Raspberry Scones

Common Substitutions & Variations

What to Serve with Raspberry Scones

Leftovers and Storage

Raspberry Scones Nutrition

Your notes on this recipe

Cooked this? Keep a note for next time

Raspberry Scones, Step by Step

Tips for Making Raspberry Scones

Common Substitutions & Variations

What to Serve with Raspberry Scones

Leftovers and Storage

Raspberry Scones Nutrition

Your notes on this recipe

Cooked this? Keep a note for next time

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