Best Raspberry Scones

Raspberry Scones are a sweet, buttery biscuit-like pastry filled with fresh raspberries and go perfectly with your morning coffee.

Raspberry scones are a fun one to bring into the kitchen for an afternoon of baking. With the baking weather drawing near I am going through some of my favorite things for morning treats. Naturally, a scone makes the list.

I first had a real scone in the Austrian airport. Tired and ready to be home, we put our suitcases at a small table nearby and stood in a long line. As the line thinned out, I could see the bakery case being completely emptied. Looking down at my tired little girl, I worried that there would be nothing left when it was our turn.

As you may have guessed, there was one scone. It was a sight for my sore jet-lagged eyes. My daughter gladly carried it over to our table to wait for our flight home. The sweet flavors and buttery essence were just what we needed. I think back to that scene and that moment often.

With all sorts of variations, raspberry is our favorite. As we eat these, we talk about that day and we are instantly back to that memory. Sitting at an airport waiting to take a flight back home. Enjoying a sweet scone and talking about all the highlights from that trip.

What Are Scones?

Scones are a baked good usually made of wheat flour or ground oats. They often have fruit, spices, or other flavorings added in when baked. Additionally, scones have a biscuit-like texture to them; most often they are served with jam and butter or cream.

Often we think of the traditional afternoon teas of England when we think of scones. As they are a familiar sight on an afternoon tea table. However, scones are thought to have originated as early as the 1500s in Scotland. In these early days, scones were made using oats shaped into rounds and cut into wedges. Today, they are easily found in coffee shops, restaurants, and bakeries worldwide.

Why I Love These Best Raspberry Scones

Well, I should say, I love baking altogether. Not just when making these Best Raspberry Scones. Although they do seem to combine two things I love most when baking. The combination of fresh fruit in the kitchen alongside the textures of the dough. There is something earthy and beautiful about the presence of fresh fruit in this setting. Hand folding the fruit into a dough or plunking it into a batter. Perhaps to arrange it on top as a final step giving a lovely presentation.

Best Raspberry Scones recipe has you fold the raspberries into the mix so that the raspberries are baked into the pastry. Resulting in a buttery, sweet biscuit-like treat with raspberries oozing out.

If you too love baking with fresh fruit, be sure to check out this Fresh Peach Tart or this Whole Berry Strawberry Pie.

What You Will Need To Make These Best Raspberry Scones

6 tbsp salted butter

4 tsp of baking powder

3 cups all-purpose flour

½ cup sour cream or plain greek yogurt

1 cup of milk

½ cup plus 2 tbsp sugar to sprinkle on top

½ cup fresh raspberries


Begin by sifting all the dry ingredients together into a large bowl.

In a separate bowl, combine the sour cream and milk, set aside.

Cube the cold butter into small squares. Take a fork and press it through the flour to mix it well. (Also, you can opt to use a food processor for this.)When the flour and butter are combined, add the milk and sour cream mixture.

raspberry scones rolled out and ready to cut

Fold in the raspberries. (Your hands make great tools for these jobs.)

The dough tends to be a little sticky. A good idea is to roll it out on a piece of parchment paper with flour sprinkled on it to help handle the dough.

If you don’t have parchment paper, heavily flour a surface before placing the dough down to be cut. This will make 12 triangles.

Once cut, transfer them over to a lined cookie sheet. Lightly sprinkle with just a bit of sugar on top and bake for about 15 minutes at 450 ℉. The scones should be lightly browned on top when taking them out of the oven.

Serve with jam and butter.

Baking Tips For Best Raspberry Scones

  • I use my hands to fold the raspberries in. They work best for this part.
  • Use fresh raspberries for best results.
  • I use salted butter for this recipe.
  • Using a dough cutter to cut the triangles gives great results.
  • For easy clean-up, line the baking sheet with parchment paper.
  • I use unbleached organic all-purpose flour for this recipe.

FAQ for Best Raspberry Scones

Can I use frozen raspberries for this recipe?

You can. If you are doing so, make sure to thaw the raspberries before adding them to the dough. Using frozen raspberries unthawed will leave your dough wet.

What other type of flour can I use?

Cake flour works great for scones or any other sort of delicate type of baked good. Such as a scone. For this recipe, I have used all-purpose which does have a higher protein content than cake flour. The results will be similar.

Ways to Enjoy Best Raspberry Scones

  • Serve with butter, jam, and cream.
  • For breakfast, serve alongside a frittata like this Simple Spinach Farmhouse Frittata, fresh fruit, and coffee or tea.
  • Serve with sweetened whipped cream cheese. Whip cream cheese by bringing it to room temperature. Add it to a mixer bowl along with 2 tbsp or more of honey and use the whip attachment to whip until light and fluffy.

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If you try this recipe and love it, I would love it if you would come back to give it 5 stars!

Yield: 12 scones

Best Raspberry Scones

Best raspberry scones on a platter

a sweet biscuit style pastry with raspberries baked in

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 6 tbsp cold salted butter
  • 3 cups of all-purpose flour
  • ½ cup sour cream or plain yogurt
  • 1 cup of milk
  • 4 tsp of baking powder
  • ½ cup plus 2 tbsp sugar to sprinkle on top
  • ½ cup fresh raspberries


  1. Sift all the dry ingredients together in a large bowl.
  2. Combine the sour cream and milk in a separate bowl, set aside.
  3. Cut butter up into small cubes then add them to the flour mix.
  4. Use a fork and press it through the flour to mix it well. ( Hands work great here too)
  5. Add the sour cream and milk to the mix.
  6. Once the dough is combined, fold in the raspberries. Again, hands work best for this part.
  7. Cut out a piece of parchment paper with flour sprinkled on it or heavily flour a surface before placing the sticky dough down.
  8. Cut about 12 triangles from this amount and transfer them over to a lined cookie sheet.
  9. Sprinkle each one with just a bit of sugar on top and bake for about 15 minutes at 450℉/232℃

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 189Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 229mgCarbohydrates: 26gFiber: 1gSugar: 2gProtein: 5g

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