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 out. 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 eyes and 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 scone and that moment often. With all sorts of variations, raspberry really is our favorite. As we eat these, we talk about that day and we are instantly back to that memory.
What You Will Need To Make These Raspberry Scones
6 (85g) tbsp salted butter
4 (18g) tsp of baking powder
3 cups (384g) all purpose flour
½ tsp (3g) of sea salt
½ cup (96g) sour cream or yogurt
1 cup (240g) of milk
½ cup plus 2 tbsp (125g) sugar to sprinkle on top
½ cup (61g) 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. You can also opt to use a food processor for this as well. When the flour and butter are combined, add the milk and sour cream mixture.
Fold in the raspberries. *TIP: 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 ℉/232 ℃. The scones should be lightly browned on top when taking them out of the oven.
Serve with jam and butter.
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- 6 tbsp cold butter (85g)
- 3 cups (384g) all purpose flour
- ½ tsp (3g) of sea salt
- ½ cup (96g)sour cream or plain yogurt
- 1 cup (240g) of milk
- 4 (18g) tsp of baking powder
- ½ cup plus 2 tbsp (125g) sugar to sprinkle on top
- ½ cup (61g) raspberries
- Sift all the dry ingredients together in a large bowl.
- Combine the sour cream and milk in a separate bowl, set aside.
- Cut butter up into small cubes then add them to the flour mix.
- Use a fork and press it through the flour to mix it well. ( Hands work great here too)
- Add the sour cream and milk to the mix.
- Once the dough is combined, fold in the raspberries. Again, hands work best for this part.
- Cut out a piece of parchment paper with flour sprinkled on it or heavily flour a surface before placing the sticky dough down.
- Cut about 12 triangles from this amount and transfer them over to a lined cookie sheet.
- Sprinkle each one with just a bit of sugar on top and bake for about 15 minutes at 450℉/232℃
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 162mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 4g