• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Downeats logo
  • My Story
  • Recipes
  • Work With Me
  • Contact
  • Learn
    • Freebies
    • Mini Photo Course
    • Curated Resources

A Raspberry Scone Recipe for my Children

Feb 3, 2021 · Leave a Comment

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.
Print Recipe Pin Recipe
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
 

  1. Preheat your oven to 425˚.
  2. 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).
  3. Add the sugar, salt and baking soda and mix gently with your hands or a spoon until thoroughly combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Bake for 20-22 minutes at 350˚. Allow the scones to cool for a few minutes and serve warm.
  10. While the scones are baking, in a smaller bowl mix together the confectioners sugar, milk and vanilla extract. Mix well, until a glaze forms.
  11. 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.

Uncategorized

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Amber Rogals with daughter

Downeats is a journal that shares food stories and recipes, and photography. It is devoted to home cooking, gathering with loved ones, living slow and imperfectly. The name Downeats is a foodie play on the Downeast region of the coast of Maine- so everything is New England inspired.

Learn More >>

Slow Living & Family Recipes
Once a week emails to support your home cooking and slow living lifestyle. Want to join the community?
Welcome! I'm so excited for you to join our community. Keep an eye on your inbox :)
  • Instagram
  • Pinterest

Recently

  • French Crepes Recipe (Easy and Classic Crêpes!)
  • Buckwheat Flour Banana Bread
  • Gluten free Potato Soup
  • Gluten Free Shortcrust Pastry (No Xanthan Gum)
  • Banana Buckwheat Pancakes (Gluten Free)

Archives

  • May 2023
  • January 2023
  • November 2022
  • September 2022
  • May 2022
  • April 2022
  • March 2022
  • November 2021
  • October 2021
  • August 2021
  • July 2021
  • March 2021
  • February 2021
  • November 2020
Whoopie Pies aren’t my favorite, but it’s fun Whoopie Pies aren’t my favorite, but it’s fun to make them 1-2 times a year. However, the kids love them and they are, after all, the official dessert of Maine (along with blueberry pie, which I much prefer!)

These are super simple to make, and yes, I even opted for the traditional marshmallow fluff to incorporate into the buttercream frosting. I’m most certain my micro bakery would (will) not have these in the regular repertoire, except on special occasions, so here’s the recipe in case you’d like to make them at home:

Whoopie Pie Dry Ingredients
1 1/2 Cups flour
3/4 Cups Baking Cocoa
1 1/2 Tsp. Baking Soda
1/2 Tsp Salt

Whoopie Pie Wet Ingredients:
1 Cup Loosely packed light brown sugar
1 Stick butter (about 15 Tbsp), softened
1 1/4 Cups Buttermilk (Or 1 1/4 Cups milk + 1 Tsp of an acid, lemon juice or vinegar will work)
1 Egg
1 Tsp Vanilla

Icing

2 sticks Sticks butter (about 1 cup) softened
1 Cup Powdered sugar
7 Oz. Marshmallow fluff
1/4 tsp. Salt

1. Preheat the oven to 375 F.
2. In a small mixing bowl, whisk together the dry ingredients, and set aside.
3. In a larger mixing bowl, whip together the butter, sugar, egg and vanilla. 
4. Add the flour and milk to the butter and sugar mixture 1/3 at a time, alternating between additions. (Add 1/3 of the dry mixture, then 1/3 of the milk mixture, then mix until incorporated. Continue until there you’ve used all the dry mixture, and milk)You should have a fairly thick batter.
5. Use a spoon to scoop tablespoon size dollops onto the baking sheet, about 2” apart from each other. I try to make them about 2” in diameter, but you can make them bigger if you want larger whoopie pies.
6. Bake for 11 minutes and allow to cool completely. 
7. To make the frosting, whip together the butter, sugar, and marshmallow fluff, and salt until fluffy and fully blended together, about 3 minutes on high speed.
8. To sandwich them together, scoop about 1-1 1/2 tbsp of filling onto the flat side of one cake, then gently squish the flat side of another cake on top to form a sandwich.
9. Enjoy!

#maine #portlandmaine #bakersgonnabake #baking #sweets #bakersofinstagram #whoopiepie #whoopiepies #sweeeeets #recipeshare #recipeoftheday
Let’s be honest: there is nothing “lazy” abo Let’s be honest: there is nothing “lazy” about making croissants. They are one of the most laborious, meticulous, finicky things I’ve ever made (besides children) but it makes me love them all the more. And if you know me well, you probably know that my idea of a “lazy” day is obsessively perfecting some type of craft or other. 

I’m still perfecting recipes but was quite pleased with how these turned out! They are on the small side, as you can see, because I’m doing half batches while I test. 

I’ve had a few messages already about when/where to get my baked items. I do appreciate it so much and am thinking about putting together a small lineup of my best (Demi baguettes, croissants, olive bread, batard, maybe cookies) for whomever is close by and wants some!

#croissant #croisssnts  #baking #sourdough #naturallyleavened #bakersgonnabake #pastry #bakersofinstagram #handrolled #baking  #portlandmaine #maine #microbakery
Should I, though? 😏✨ #maine #sourdough #mic Should I, though? 😏✨ 

#maine #sourdough #microbakery #bakersgonnabake #portlandmaine #baking #naturallyleavened #bakersofinstagram #sourdoughclub #crumbshot #bakebakebake #wildyeast
Did you know that scoring your dough isn’t just Did you know that scoring your dough isn’t just for decoration? Scoring bread allows you to control where the gases in your dough will escape from when it rises while baking. If you didn’t score your bread at all, the gases would escape from the weakest point causing your bread to tear while baking. Scoring allows you to control where this happens.

Okay I guess, technically, that is sort of an aesthetic reason, though, isn’t it? 😂

#sourdough #sourdoughbread #microbakery #wildyeast #naturallyfermented #bakersgonnabake #portlandmaine #maine #scoring #naturallyleavened #sourdoughclub #bread #breadbaking #bakersofinstagram
BB= Brown Butter chocolate chip cookies 🍪 If BB= Brown Butter chocolate chip cookies 🍪 

If I owned a bakery, these would most definitely be on the menu. I’ve tried many chocolate chip recipe variations, and the truth is they are all really good. Best chocolate chip cookie comes down to a matter of preference. I love the caramel-like sweetness of brown butter, large chunks of dark chocolate that pool into melty puddles, and slightly crisp edges that get chewy towards the middle, and then finally soft in the center.

What’s your ideal chocolate chip cookie? Flake salt on top? Thin and crispy? Cakey or chewy?

#chocolatechipcookies #cookies #cookiefix #chocolate #chocolatelover #microbakery #sweettooth #dessertfirst #baking #pastry #bakersgonnabake #homebaker #chocolatechipcookie #portlandmaine #maine #bakersofinstagram
Sourdough morning buns with a hint of orange zest, Sourdough morning buns with a hint of orange zest, dipped in sugar. I haven’t made these in a while, and forgot how delicious they are (and how good they smell!). 

I’ve been spending a lot more time in the kitchen, tending to a new sourdough starter and testing out cookie and croissant recipes. I actually haven’t baked since we moved, but it’s really nice to be back to it. 

#sourdough #buns #naturallyleavened #portlandmaine #sweets #eatmaine #sourdoughbuns #baking #bakersgonnabake #morningbuns
Who wants a loaf? 😏🥖 #maine #portlandmaine Who wants a loaf? 😏🥖 

#maine #portlandmaine #sourdough #sourdoughbread #naturallyleavened #crumbshot #breadmaking #sourdoughbaker #bakersgonnabake #microbakery
Strawberry rhubarb with a buckwheat crust 💕 Bec Strawberry rhubarb with a buckwheat crust 💕 Because seasonal tarts-both sweet and savory-are such a treat! 

#baking #bakersofinstagram #bakersgonnabake #bakedwithlove❤️ #strawberryrhubarb #rhubarb #tarts #galette #maine #portlandmaine #dessertfirst #sweeeeets #fromscratch #pastry

Copyright © 2025