For the Scones
- 2 3/4 cups all-purpose flour
- 2 cups raspberries
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp table salt
- 1 stick cold unsalted butter
- 2 large eggs
- 2 tsp vanilla extract
- 2/3 cup heavy cream
Optional Glaze
- 2 cups powdered sugar
- 6 tbsp half-and-half
- 1 teaspoon vanilla extract
Mix Dry
In a big bowl, whisk flour, sugar, baking powder, and salt.
Cut cold butter into 1/4-inch cubes. Add to flour. Work in with pastry cutter or two forks until you have coarse crumbs with pea-sized butter bits.
Mix Wet
In another bowl, whisk eggs, vanilla, and cream just until combined.
Make Dough
Pour wet into dry. Stir with wooden spoon until just coming together – should look shaggy.
Add raspberries and fold in gently with hands. Some berries will break – that’s fine, makes fruit pockets.
Shape
Flour your counter or parchment. Split dough in half.
Pat first portion into 6-inch circle, 3/4 inch thick. Cut into 6 wedges like pizza.
Transfer wedges to parchment-lined baking sheet, 2 inches apart. Repeat with second portion.
Freeze First
Freeze the sheet ~30-60 minutes. This keeps their shape and makes them taller. Meanwhile, heat oven to 400F with rack in middle.
Bake
Straight from freezer to oven. Bake ~15-20 minutes until golden on top and edges look set.
Cool on sheet 5 minutes, then transfer to rack. Cool 25 more minutes before glazing or eating.
Make Glaze
Whisk powdered sugar, half-and-half, and vanilla until smooth. Drizzle over cooled scones.
Cold butter is crucial – warm butter makes flat scones. Fresh or frozen raspberries both work but don’t thaw frozen ones first. The freezing step isn’t optional if you want bakery-style height.
Raspberry Scones
Ingredients
For the Scones
- 2 3/4 cups all-purpose flour
- 2 cups raspberries
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp table salt
- 1 stick cold unsalted butter
- 2 large eggs
- 2 tsp vanilla extract
- 2/3 cup heavy cream
Optional Glaze
- 2 cups powdered sugar
- 6 tbsp half-and-half
- 1 teaspoon vanilla extract
Instructions
- Whisk flour, sugar, baking powder, and salt in large bowl.
- Cut cold butter into small cubes, work into flour mixture until pea-sized crumbs form.
- Whisk eggs, vanilla, and cream in separate bowl.
- Pour wet into dry ingredients, stir until just combined.
- Gently fold in raspberries.
- Divide dough in half, shape each into 6-inch circle on floured surface.
- Cut each circle into 6 wedges.
- Place wedges 2 inches apart on parchment-lined baking sheet.
- Freeze 30-60 minutes.
- Heat oven to 400F.
- Bake frozen scones 15-20 minutes until golden.
- Cool 5 minutes on sheet, then 25 minutes on rack.
- Whisk powdered sugar, half-and-half, and vanilla until smooth.
- Drizzle glaze over cooled scones.
