Buttery Raspberry Scones That Vanish in Minutes

You know those bakery scones that look elite but taste like dry disappointment? Not today. These Buttery Raspberry Scones are soft, flaky, and loaded with juicy pockets of fruit—like a bakery flex, minus the markup.

They’re simple, fast, and dangerously snackable. Serve them warm with a smear of lemony glaze, and watch them disappear like your willpower during a Netflix binge.

What Makes This Recipe So Good

• Bakery-style texture: Crisp edges, tender middle, and layers that practically peel with a sigh.
• Big raspberry flavor: The berries burst into tangy-sweet pops that balance the rich dough.
• Foolproof method: Cold butter, minimal mixing, and a simple shaping trick keep things flaky—not tough.
• Fast enough for weekends: From bowl to plate in under an hour. Brunch hero status unlocked.
• Make-ahead friendly: Freeze before or after baking and get fresh scones on demand.

Servings, Prep Time, Cooking Time, Calories

• Servings: 8 large scones
• Prep Time: 15 minutes
• Chill Time (recommended): 15 minutes
• Bake Time: 18–22 minutes
• Calories: ~320 per scone (without glaze), ~360 with glaze

All You’ll Need

• 2 cups (250 g) all-purpose flour
• 1/3 cup (65 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold heavy cream (plus more for brushing)
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 tsp lemon zest (optional but excellent)
• 1 cup raspberries (fresh preferred; frozen OK—keep frozen)
• 2 tbsp coarse sugar (for topping, optional)

Optional Lemon Glaze

• 3/4 cup (90 g) powdered sugar
• 1–2 tbsp fresh lemon juice
• 1 tsp milk or cream (as needed to thin)

Easy-to-Follow Instructions

1. Preheat oven to 400°F (200°C).
   

   Line a baking sheet with parchment paper. For best rise, pop the sheet in the fridge to chill while you prep.

2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Add lemon zest if using.
3. Add the cold butter.
   

   Cut it into the flour using a pastry cutter or your fingers until you have pea-sized bits. Visible butter = flaky layers.

4. In a measuring cup, whisk the egg, cream, and vanilla. Pour over the flour mix and stir with a fork until shaggy.
   

   Don’t overwork it—this isn’t CrossFit.

5. Gently fold in raspberries. If using frozen berries, do not thaw. Use a light hand to keep them from smashing into magenta chaos (unless you want that vibe).
6. Tip the dough onto a lightly floured surface.
   

   Bring it together with 4–5 gentle kneads. Pat into a 7–8 inch disc, about 1 inch thick.

7. Cut into 8 wedges. Transfer to the chilled baking sheet, spacing slightly.
8. Freeze the tray for 10–15 minutes (IMO this step is clutch for height and flake).
9. Brush tops with cream and sprinkle with coarse sugar.
10. Bake 18–22 minutes, until golden at the edges and set in the center.
    

    Cool 10 minutes before glazing or serving.

11. For glaze: whisk powdered sugar with lemon juice and a splash of milk until thick but pourable. Drizzle over warm scones.

Preservation Guide

• Room Temp: Store in an airtight container up to 2 days. Rewarm at 300°F (150°C) for 5–7 minutes to refresh.
• Fridge: Not ideal—can dry them out.
  

  If you must, wrap well and warm before serving.

• Freezer (Baked): Freeze fully cooled scones, wrapped, up to 2 months. Reheat at 325°F (165°C) for 10–12 minutes.
• Freezer (Unbaked): Freeze cut wedges on a tray, then bag up to 2 months. Bake from frozen at 400°F (200°C) for 22–25 minutes.

Healthy Reasons to Try This

• Real ingredients: Butter, cream, and raspberries—no weird additives or mystery oils.
• Raspberries deliver: Fiber, vitamin C, and antioxidants to balance the indulgence.
• Controlled sweetness: Less sugar than most muffins, but still dessert-adjacent.
• Portion-friendly: Each scone is a defined serving, which your willpower appreciates (sometimes).

Nutrition Stats

Per scone (estimate, without glaze): 320 calories; 16 g fat; 9 g saturated fat; 38 g carbs; 2 g fiber; 10 g sugar; 6 g protein; 290 mg sodium.

With lemon glaze: ~360 calories; sugar increases by ~6–8 g per scone.

Recipe Mistakes to Avoid

• Warm butter = sad scones: Keep everything cold to avoid dense texture.
• Overmixing: Stir just until the dough comes together.
  

  Toughness is not a flex.

• Skipping the chill: That quick freeze sets the butter and gives serious lift.
• Juice overload: Thawing frozen raspberries makes dough wet and streaky—use them straight from the freezer.
• Overbaking: Pull them when edges are golden and tops are set. Dry scones = remorse.

Recipe Variations

• Lemon Poppy Raspberry: Add 1 tbsp poppy seeds and extra zest; finish with lemon glaze.
• Almond Crunch: Swap 1/4 tsp almond extract for part of the vanilla; top with sliced almonds.
• White Chocolate Raspberry: Fold in 1/2 cup white chocolate chips for bakery-level decadence.
• Whole Wheat Boost: Replace 1/2 cup flour with white whole wheat; add 1 tbsp extra cream.
• Orange Cardamom: Use orange zest and 1/2 tsp ground cardamom for a cozy twist.
• Mini Scones: Pat into two smaller discs and cut into 16 wedges; bake 12–15 minutes.

FAQ

Can I use milk instead of heavy cream?

Use half-and-half in a pinch, but heavy cream gives the best tenderness and rise. If using milk, choose whole milk and expect a slightly less rich crumb.

Do frozen raspberries work?

Yes—use them straight from the freezer.

Don’t thaw or your dough gets watery and purple-streaked (unless you want the galaxy look).

How do I make them gluten-free?

Use a quality 1:1 gluten-free flour blend with xanthan gum. Add 1–2 extra tablespoons of cream if the dough feels dry.

Can I prep the dough the night before?

Yes. Shape and cut the scones, then refrigerate tightly covered.

Bake straight from the fridge the next morning, adding 1–2 minutes to the bake time.

Why did my scones spread?

Likely warm butter or a warm oven tray. Chill the cut wedges before baking and ensure the oven is fully preheated.

Recipe Reflections

These scones deliver that coffee shop flex without the line or the $6 price tag. The butter layers do the heavy lifting, the raspberries keep it bright, and the lemon glaze is the mic drop.

FYI, they’re even better 15 minutes after baking, when the crumb sets but the centers are still tender. Serve with coffee, gift a batch to a neighbor, or hoard them for yourself—no judgment here.