Raspberry and Cream Scones
Few baked goods feel as comforting and elegant as freshly baked scones, and these Raspberry and Cream Scones are no exception. Soft, fluffy, and lightly sweet, they’re studded with juicy raspberries and enriched with cream for an irresistibly tender crumb. Perfect for afternoon tea, weekend brunch, or special occasions, these scones strike the perfect balance between classic and indulgent.
Unlike dry or crumbly scones, this recipe uses cream instead of milk, creating a richer texture that stays moist for days. The raspberries add bursts of freshness and natural sweetness, making every bite vibrant and satisfying.
Yield: 8–10 scones
Prep Time: 15 minutes
Bake Time: 15–18 minutes
Total Time: 30–35 minutes
Ingredients
Makes 8–10 scones.
Dry Ingredients
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2½ cups plain (all-purpose) flour
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¼ cup caster sugar
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1 tablespoon baking powder
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¼ teaspoon salt
Wet Ingredients
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100 g (3½ oz) cold unsalted butter, cubed
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1 cup thickened cream (heavy cream)
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1 teaspoon vanilla extract
Fruit
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1 cup fresh or frozen raspberries
For Topping (Optional)
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Extra cream for brushing
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1 tablespoon raw or caster sugar
Equipment Needed
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Large mixing bowl
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Pastry cutter or fingertips
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Baking tray lined with baking paper
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Sharp knife or pastry cutter
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Cooling rack
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F). Line a baking tray with baking paper to prevent sticking and ensure even baking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This evenly distributes the raising agent, ensuring the scones rise properly.
Step 3: Rub in the Butter
Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Tip: Keep the butter cold. Small pieces of butter melt during baking, creating light, flaky layers.
Step 4: Add Cream and Vanilla
Make a well in the center of the mixture. Pour in the cream and vanilla extract. Using a flat knife or spatula, gently mix until a soft dough forms.
Avoid overmixing—gentle handling is key to soft, tender scones.
Step 5: Fold in the Raspberries
Gently fold the raspberries into the dough. If using frozen raspberries, do not thaw them first, as this prevents excess moisture and colour bleeding.
Step 6: Shape the Dough
Turn the dough out onto a lightly floured surface. Gently bring it together and pat into a round disc about 3–4 cm (1½ inches) thick.
Using a sharp knife or round cutter, cut into wedges or rounds and place onto the prepared baking tray, leaving space between each scone.
Step 7: Finish and Bake
Brush the tops lightly with extra cream and sprinkle with sugar for a golden, bakery-style finish.
Bake for 15–18 minutes, or until risen and lightly golden on top.
Transfer to a wire rack to cool slightly before serving.
Serving Suggestions
Raspberry and cream scones are best enjoyed warm, served with:
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Whipped cream or clotted cream
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Raspberry jam
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Fresh berries
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A dusting of icing sugar
Pair with tea, coffee, or a light fruit infusion for a classic afternoon treat.
Tips for Perfect Scones
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Do not overwork the dough: Overmixing leads to tough scones.
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Use cold butter: Essential for light texture.
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Sharp cuts: Press straight down when cutting—twisting seals the edges and prevents rising.
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Fresh raspberries: Provide the best flavour, but frozen work beautifully if handled gently.
Storage
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Store cooled scones in an airtight container at room temperature for up to 2 days.
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Freeze baked scones for up to 2 months. Reheat in a warm oven before serving.
Variations
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White Chocolate Raspberry Scones: Add ½ cup white chocolate chips.
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Lemon Raspberry Scones: Add zest of 1 lemon to the dough.
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Glazed Scones: Drizzle with a simple lemon or vanilla glaze once cooled.
Why These Scones Work
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Cream-based dough creates a rich, tender crumb
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Raspberries add freshness and natural sweetness
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Simple ingredients deliver bakery-quality results at home
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Versatile recipe suitable for brunch, dessert, or gifting
Final Thoughts
These Raspberry and Cream Scones are soft, flavorful, and beautifully balanced—everything a homemade scone should be. Whether served warm for a leisurely brunch or dressed up for afternoon tea, they bring a touch of elegance to any table.
With minimal prep and maximum reward, this recipe is perfect for both beginner bakers and seasoned cooks. One bite of these tender, raspberry-filled scones and they’re sure to become a favourite in your kitchen.