Raspberry Scones

5 from 4 votes

These Raspberry Scones are crisp around the edges and soft & moist inside. Top with coarse sugar or icing for a beautiful, sweet finish!

Prep Time20

Cook Time21

Chill Time30

Total Time1 11

Course: Breakfast, brunch

Keyword: Quick Bread, scone

Servings:

Calories: 297kcal

Author: Kelsey Byrnes

Ingredients

2 1/2 cups flour
1/2 cup sugar
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup buttermilk (or 1/2 tablespoon vinegar + enough milk to equal 1/2 cup)
1 egg
2 teaspoons vanilla
1/2 cup salted butter grated*
1 1/4 cup fresh raspberries
2 tablespoons flour
2 tablespoons milk or cream
coarse sugar (or icing for drizzle)

Instructions

In a large bowl, whisk together the flour, sugar, salt and baking powder.
2 1/2 cups flour, 1/2 cup sugar, 1/4 teaspoon salt, 2 1/2 teaspoons baking powder
In a separate bowl, whisk together the buttermilk, egg and vanilla.
1/2 cup buttermilk (or 1/2 tablespoon vinegar + enough milk to equal 1/2 cup), 1 egg, 2 teaspoons vanilla
Add the grated butter to the dry ingredients then drizzle the wet ingredients over the mixture.
1/2 cup salted butter
Stir until just barely combined (you'll still see some flour that isn't incorporated, which is good!).
Cut the raspberries in half and add them to a small bowl. Sprinkle with the additional 2 tablespoons of flour and toss to coat. Add the raspberries and carefully mix until dispersed throughout.
1 1/4 cup fresh raspberries, 2 tablespoons flour
Dump the dough on a lightly floured surface and form a circle about 10 inches in diameter.
Cut the dough into 8 triangles and transfer them onto a parchment lined baking sheet.
Put the scones in the fridge for 30 minutes (or more!) and preheat the oven to 400°F.
Decide how you'd like to top the scones. If you want them sparkling with coarse sugar, you'll brush the milk over the scones and generously sprinkle with coarse sugar. If you want to add a drizzle of icing instead, hold off on the milk and coarse sugar.
2 tablespoons milk or cream , coarse sugar (or icing for drizzle)
Bake the scones in the preheated oven for 18-24 minutes, until golden brown around the bottom edges.
Let the scones cool.
Once they're cool, drizzle with a powdered sugar icing, if desired.

Notes

*To grate, take a stick of very cold (or frozen) butter and grate over a sheet of waxed paper. Once it's grated, add immediately to the mixture or place in the fridge until ready to use.

Nutrition