Raspberry Scones

09 Oct

This was my first time making scones ever.  I don’t think they came out bad at all. A different way to use up the end of season berries.

I found the recipe at  A very simple and easy to follow recipe.

Raspberry Scones

  • 2 1/4 cups flour
  • 1/2 C sugar
  • 2 teaspoons baking powder
  • 1/4 C butter
  • 1/2 teasp. salt
  • 1 cup heavy cream
  • 1/2 pint of raspberries

Preheat oven to 425F degrees.

Combine flour, sugar, baking powder, and salt.

Cut butter into mixture until it resembles a course meal.

Set aside 2 teaspoons of cream. Add remaining cream and raspberries to dry ingredients.

Mix lightly with fork until mixture forms a stiff dough.

Knead on floured board 5 to 6 times. Roll into 7-inch round and cut into wedges.

Place 1 inch apart on greased baking sheet; pierce top and brush with cream.

Bake for 15 to 18 minutes.

Serve warm.

Note: When you mix the raspberries in the dough, they berries will break.  The juice from the berries is the liquid of this recipe with the cream.  I was put off at first because I wasn’t going to have whole berries peeking out of my scones, but understood as the dough was forming.

Also, flour your board well.  This is a very sticky dough and when you cut it into triangles, it tends to stick. Handle gently and feel free to add flour to the dough to make it less sticky.

One more…


Posted by on October 9, 2008 in rasberries



2 responses to “Raspberry Scones

  1. Resa

    October 9, 2008 at 3:20 AM

    Oh! That is too lovely! Thanks so much for the recipe!!

  2. Jeannie

    October 9, 2008 at 3:33 AM

    The scones look so delicious! I can’t wait to try this recipe. 🙂


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