Fiona is still baby-snoring next to me as I craftily inch out of bed, avoiding the creaky spots on the hardwood and bumbling around for my waffle-y long Johns. Just shy of 6am, and dark, I can’t be bothered to waste more minutes scrolling through Instagram when sweet, warm, buttery pastries are on my mind. Raspberry Scones? Cinnamon rolls? Buttermilk biscuits? So many options, so little time.

I always wanted to be the mom whose kids wake up to the scent of warm, wafting deliciousness first thing in the morning. Hmmm… What will it be? Finally a time to try my hand at croissants? Blueberry muffins? The battle is rarely knowing how to make, but what to make. Inspiration comes sometimes too easily and I often find myself frustratingly torn between things like whether to make a hollandaise sauce or a crepe batter. The final verdict? My classic raspberry scone recipe- crafted for my kiddos. Perfect.

Humbly put, these scones are not fancy, nor do they have a creatively complex combination of flavors (Ginger/raspberry/rosemary? No.) This raspberry scone recipe was actually inspired from a small cafe that my older two and I used to frequent long before they were lovingly referred to as my “older two”. This place was very dear to my heart for a long time, and when I think of my older two as little toddlers, I often think of all the times we spent together at this little cafe. It’s startling how much one little blip in time can leave such a lasting impression, no? I digress, though- let’s get to the scones.

Fluffy Raspberry Scones

These scones are so yummy, soft and sweet! They are best eaten just out of the oven.

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Ingredients Method

Ingredients

2 Cups Flour
1/2 Cup Sugar
3 tsp Baking powder
1/2 tsp Salt
1/2 Cup Butter
2/3 Cup Milk
1 Cup Frozen raspberries

For the Glaze

2 Tbsp Milk
1 Cup Confectioners' sugar
1/2 Tsp Vanilla extract

Method

Preheat your oven to 425˚.
Measure the flour into a large mixing bowl. Using a knife, cut the butter into the flour. Use your fingers to crumble up the butter into small, pea-size like pieces, so they are evenly distributed throughout the flour. (You can also do this using a food processor and pulsing).
Add the sugar, salt and baking soda and mix gently with your hands or a spoon until thoroughly combined.
Add the milk and mix with a spoon until everything comes together into a thick dough. If it's a little too sticky to handle (it sticks all over your hands) you can sprinkle about a tablespoon of flour onto the dough and a bit extra onto your hands.
Scoop the dough out onto a lightly floured surface. Using a rolling pin, roll the dough a couple of times so it has a flat surface. Please keep in mind that for this step add small amounts of flour just as needed. As you start incorporating raspberries, they will start melting and/or getting crushed, making the dough wet and a little more sticky. So add flour as needed, but in small amounts.
Sprinkle about 1/3 of the raspberries onto the surface. Then fold the dough in half, onto itself (so the raspberries are on the inside) Roll it once or twice again so it is flat and sprinkle another 1/3 of the raspberries onto the surface. Repeat one more time, folding the dough over itself so that the raspberries are on the inside. Roll a third time with the rolling pin and sprinkle the last third of raspberries. Fold the dough over itself one last time.
Lift the dough off the counter to sprinkle a bit more flour underneath it to ensure it doesn't stick as you start to roll and cut out your scones. Lightly sprinkle flour on top of the dough, as well.
Using your rolling pin roll out the dough to about 3/4"-1" thickness. If your dough is rolled into a circle you can cut it into triangle pieces, much like you would a pie or cake. If it it more of a rectangle, cut the dough into smaller rectangles or squares.
As you cut them, place them onto a baking pan that has been lined with parchment paper. Make sure they have at least 1" between them.
Bake for 20-22 minutes at 350˚. Allow the scones to cool for a few minutes and serve warm.
While the scones are baking, in a smaller bowl mix together the confectioners sugar, milk and vanilla extract. Mix well, until a glaze forms.
Remove the scones from the oven when they are lightly browned. Allow them to cool for 5-10 minutes and then lightly brush the glaze onto the scones.

Okay, Amber, so what’s so great about this scone recipe?

This cafe had the best scones I’ve ever eaten. Simple, delicious flavor, and such a wonderful texture. The texture really did it for me, which was beautifully browned on the outside, brushed with the most subtle layer of icing. Inside was soft and biscuit like, but sweet, with delicious pockets of raspberry goodness everywhere. Spoiler: I don’t have their raspberry scone recipe. But my raspberry scone recipe is inspired by their raspberry scone recipe, and it’s pretty dang close. My kids love it and hover around the oven for the twenty minutes it takes them to cook. This is definitely an heirloom recipe. This will be one of the recipes I hand down to my children when they’re older.

Ingredients for Raspberry Scones

One of the reasons I try keep my recipes as simple as possible is because I want them to be accessible. While sometimes a quick run to the market or a specific ingredient out of the ordinary may present itself, it’s not as often. The ingredients needed for this raspberry scone recipe are similar and probably things that you have on hand already, with the except of (possibly) raspberries. I never use fresh raspberries for this scone recipe- only frozen. Raspberries are too expensive a commodity to be cooking with. When they are fresh and in season, I can’t bear to cook them.

Aside from frozen raspberries this scone recipe also calls for:
Butter
Flour
Sugar
Salt
Milk
Baking Powder
Vanilla

And for a very light sugar glaze:
Milk
Vanilla
Confectioners Sugar

Tips for perfect raspberry scones

There are definitely a few easy mistakes to be had, the main one being working with warm or room temperature butter. Do not do this. Cold butter is everything here. It will give your scones a crispy outside and contribute to the fluffy inside.

Another tip? Mix gently, particularly once you get the raspberries in there. I find these scones best when they have sections that have raspberries and sections with just scone. I am not a fan of evenly distributed raspberries throughout, so be sure to gently “fold in” when it comes to adding the liquids and the raspberries.

My raspberry scone recipe

I hope you love this raspberry scone recipe as much as we do in the house. It’s the perfect morning treat. I like to wake up early before my kids so they wake up to the smell of them baking in the oven (is that too cliche?) They’re also a perfect addition to brunch, or brining to friends, neighbors or playdates. Let me know what you think of them.