There are few things in the kitchen that I have always had a fear of making. Scones, pie crust, and cooking a whole turkey are a few of them. I decided to tackle one of my fears in the kitchen by making homemade raspberry scones. Much to my surprise, the process of making them was a lot easier than I expected, but there were still a few surprises a long the way! If you follow me on Instagram, you might have seen that the size of my first batch of scones turned out way too big. After a bit of recipe testing, I am excited to share my favorite raspberry scone recipe with you. And, now I have officially conquered one of my fears in the kitchen ;)
If you have ever made scones, you probably already know that the key is keeping the ingredients cold. I tested cubing the butter and also grating it, and both methods work. It's more a matter of having the patience to grate 4 (I know it's a lot) sticks of butter.
I chose to use raspberries in this recipe, but you could certainly use any berries you'd like! I used fresh raspberries vs. frozen and tossed them in some flour to help hold their shape. You could also use frozen or dried berries.
I formed the dough into a ball and then rolled used a wooden rolling pin to roll it out flat. As you can tell from the picture, I made mine more rustic and not perfectly shaped. You could also cut them into circles or even smaller triangles as well.
The last step before you pop these into the oven is to give them a quick egg wash and sprinkle some sugar on the top. Trust me, you don't want to miss these last two steps :)
As soon as you pull the scones out from the oven, it is time to drizzle on the amazing vanilla glaze! You could certainly leave the glaze off but it takes these scones to the next level.
These are the perfect scones to serve for Christmas morning, or really any morning of the year. They are that good! I hope you give this recipe a try and enjoy it as much as we did :)
Raspberry Scone Recipe
- 4 cups all-purpose flour, plus 1 Tbs. for coating berries
- 2 Tbs. sugar, plus additional for sprinkling
- 2 Tbs. baking powder
- 2 tsp. salt
- 3/4 lb. cold unsalted butter, diced (this is generally 4 sticks)
- 4 extra-large eggs, lightly beaten
- 1 cup cold heavy cream
- 1 cup raspberries (fresh or frozen)
- 1 egg, beaten with 2 Tbs. cream, for egg wash
- 1/2 cup powdered sugar
- 2 tsp. vanilla
- 1-3 Tbs. heavy whipping cream
Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt.
- Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
- Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended.
- Toss the raspberries with 1 Tbs. of flour, add them to the dough, and carefully fold into the mix.
- Dump the dough out onto a well-floured surface and be sure it is well combined. You should see clumps of butter. Flour your hands and a rolling pin and roll the dough 3/4-inch thick.
- Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles.
- Place on a baking sheet lined with parchment paper. Place in the freezer for an hour, to hold its shape.
- Remove from freezer and brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.
- For the glaze, whisk together the powdered sugar, vanilla and whipping cream. If the glaze is too thick, continue to add more cream. Pour over warm scones and enjoy!
*This recipe is modified from this original recipe.