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Glazed Raspberry Scones - Tender, Buttery, and Bright with Fresh Berries

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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 salt
  • 1/2 cup (113 g) unsalted butter, very cold, cut into small cubes
  • 1/2 cup (120 ml) cold heavy cream (plus extra for brushing)
  • 1/3 cup (80 ml) cold buttermilk (or 1/3 cup milk + 1 tsp lemon juice, rested 5 minutes)
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 cup (120 g) raspberries, fresh or frozen (do not thaw if frozen)
  • 2–3 tbsp coarse sugar, for topping (optional)
  • 1 cup (120 g) powdered sugar, sifted
  • 1–2 tbsp milk or cream
  • 1/2 tsp vanilla extract
  • Pinch of salt (to balance sweetness)

Method
 

  1. Prep the oven and pan. Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Cut in the butter. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until pea-sized bits remain. Keep some larger, flat pieces for flakiness.
  4. Combine wet ingredients. In a small bowl, whisk cream, buttermilk, egg, and vanilla until smooth. Keep this mixture cold.
  5. Add raspberries. Gently toss raspberries into the flour-butter mixture. Don’t overmix—some berries will break, which is fine.
  6. Bring the dough together. Pour the wet mixture over the dry. Stir with a fork just until a shaggy dough forms. If it looks dry, add 1–2 teaspoons more cream. The dough should be slightly sticky, not wet.
  7. Shape. Turn the dough onto a lightly floured surface. Pat into a 7–8 inch (18–20 cm) round, about 1 inch (2.5 cm) thick. Use a bench scraper to tidy the edges if it crumbles.
  8. Cut. Slice the round into 8 wedges. Transfer to the prepared sheet, spacing them apart. Brush tops with a little cream and sprinkle with coarse sugar if using.
  9. Chill briefly. For the best rise, place the tray in the fridge or freezer for 10 minutes to re-chill the butter.
  10. Bake. Bake for 16–20 minutes, until golden on the edges and set in the center. If using frozen berries, add a minute or two.
  11. Cool and glaze. Let scones cool on the pan for 10 minutes, then move to a rack. Whisk glaze ingredients until smooth and thick but pourable. Drizzle over warm scones. Let set for 5–10 minutes.