These Iced Raspberry Scones are swirled with sweet, tart raspberries, making them perfect for a tasty breakfast or a special Sunday brunch.
I love putting a unique twist on a classic recipe. Don’t get me wrong, I love classic scones, but these Iced Raspberry Scones offer a little something extra. They are filled with the sweet and tangy flavor of fresh raspberries and topped off with a delectable glaze. Whether you are an experienced baker or a beginner, this recipe is easy to follow and produces consistently delightful results.
Delicious By Design
We dreamed up these Raspberry Scones with one goal in mind: to create the perfect balance of textures and flavors. Each bite bursts with fresh, tart raspberries, adding a delightful contrast to the tender crumb and flaky exterior achieved by our carefully measured butter and cream. To finish it off, a sweet and creamy glaze adds a touch of indulgence, making these scones a delightful treat you can enjoy anytime.
Ingredient Spotlight
Scones are all about that melt-in-your-mouth texture and those delightful flaky layers. The key ingredient behind this magic? Butter! But not just any butter will do.
For the ultimate scone experience, seek out high-fat European butter. This kind has a higher butterfat content, which creates more steam pockets during baking, leading to those beautiful flakes. Plus, European butter often boasts a richer flavor that elevates your scones from good to great. If European butter isn’t available, don’t fret! Regular unsalted American butter (at least 80% fat) will work fine. You might need to adjust your recipe slightly by adding a touch of extra cold heavy cream or buttermilk for the best results.
Scone Perfection
We all love those crumbly, buttery treats, but sometimes getting them super flaky feels impossible. Here’s the lowdown on what makes the flakiest scones ever:
- Cold, Cold Butter: This is the golden rule. Cold butter creates tiny pockets of steam as it bakes, separating the dough layers and giving you that beautiful flakiness. Aim for butter straight from the fridge or even cubed and frozen for a bit extra insurance.
- Minimal Handling: Overworking the dough develops the gluten, producing a tough scone. Use a pastry cutter or fingertips to work the butter into the flour until it resembles coarse crumbs. Gently bring the dough together with a light touch.
- Light Liquids: Don’t overhydrate your dough! Use just enough liquid (buttermilk, cream, or milk) to form a shaggy mass. A little goes a long way in keeping those layers nice and distinct.
- Chilling Time: Patience is a baker’s virtue. After mixing, let your dough chill in the fridge. This allows the butter to solidify further, creating even more steam pockets during baking.
- Gentle Shaping: Resist the urge to roll out your dough too thin. Aim for a thickness of about 1-1.5 inches to allow for proper rise and maintain those flaky layers.
Raspberry Buying Guide
When purchasing raspberries for this recipe, look for plump and firm berries with vibrant color. Avoid any berries that are mushy or have mold growth. If fresh raspberries are out of season or unavailable, opt for high-quality frozen raspberries from the freezer section of your grocery store.
Erren’s Top Tips
- For flakier Raspberry Scones, be sure to keep the butter cold and work it into the flour mixture quickly.
- To prevent the dough from sticking to the rolling pin, lightly flour the surface and the rolling pin before rolling out the dough.
- Don’t overmix the dough once you’ve added the wet ingredients to avoid developing too much gluten, which can result in tough scones.
- Rotate the baking sheet halfway through the baking time to ensure even baking.
- For a decorative touch, sprinkle some extra sugar on top of the scones before baking.
Storage & Freezing Instructions ❄
These Raspberry Scones are best enjoyed fresh on the day they are made. However, Leftovers can be stored at room temperature in an airtight container for up to 2 days.
For longer storage, freeze them individually wrapped for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave for a delicious treat anytime.
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Iced Raspberry Scones
Ingredients
FOR THE SCONES:
- 3 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter cut into small pieces
- 1 cup whipping cream plus extra for brushing
- 2 large eggs
FOR THE FILLING:
- 2 tablespoons granulated sugar
- 1 cup fresh raspberries
FOR THE GLAZE:
- 2 tablespoons butter melted
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 3 to 5 tablespoons milk
Instructions
- Preheat the oven to 375°F/190°C
- Line a cookie sheet with parchment paper.
- In a large bowl, sift together the flour, sugar baking powder, and salt.
- Cut the butter into the flour mixture.
- until it resembles coarse bread crumbs.
- In a separate bowl, whisk together, the cream and eggs.
- Stir the wet ingredients with the dry until combined. If it’s too sticky, add a little more flour.
- Scoop the mixture out onto a lightly floured surface.
- and with floured hands, knead until smooth and free of cracks, about 25 to 30 times.
- Roll the dough out into a rectangle about 10-x-14-inches.
- Spread the raspberries evenly across the dough and sprinkle with the sugar. Roll the dough up tightly from the 10-inch side.
- Slice the dough into 12 rounds.
- Place them flat on a parchment lined cookie tray.
- Brush the tops of the scones with milk.
- Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.
For the glaze:
- In a mixing bowl whisk together 2 tablespoons of the milk, the melted butter powdered sugar and vanilla extract.
- Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
- Once the scones have cooled ten minutes, drizzle with the glaze and serve.
Donna H says
Why does the glaze say sweet cream cheese glaze and yet there is no cream cheese listed…..help!
Erren's Kitchen says
Hi Donna. Thank you so much for pointing that out. The icing listed in the recipe instructions is delicious as well, but here is a link to my cream cheese glaze.. https://www.errenskitchen.com/cream-cheese-glaze/
I hope that helps!
Debbie says
Just picked raspberries and was looking for a scone recipe. Really turned out lovely.
Erren Hart says
I’m delighted to hear that the recipe turned out well for you. Your positive feedback means a lot.
Maureen says
Im new to making scones. These are awesome!! The shape is nice for a different look to a scone. The best part is the taste. The raspberries make it so yummy! I made them and froze them (unbaked) in vacuum sealed bags and cooked the to serve at a bridal tea the morning of the tea. I was nervous to do this but they were perfect and it was easy to mix up the glaze quick. I’m not a baker but I’m going to keep these in the freezer to make quick when someone is over for coffee. Thank you for the recipe!!!
Erren Hart says
Thank you so much for trying out my raspberry scone recipe and sharing your wonderful feedback! I’m glad to hear that they turned out delicious and that you were able to freeze them ahead of time for your bridal tea. That’s a great idea to keep some in the freezer for when guests come over – they’re a perfect treat with coffee or tea. Thank you for giving the recipe a try, and I hope you continue to enjoy making and sharing these scones.
Rhonda says
These turned out really good. I substituted Lakanto Monk Fruit baking sugar for the sugar and it turned out great! I also did drop scones and skipped rolling it out and worked fine if you don’t have time or a rolling pin.
Erren Hart says
What great feedback, Rhonda! We’re so glad you enjoyed your experience, and thank you for taking the time to leave a review!
Stephanie Ellerton says
Just finished making these for a tea party with my Girl Guides this evening. They are going to love them!
Erren's Kitchen says
Oh wow, how wonderful, I hope they do 🙂
Rosemarie Pierce says
Erren’s are the VERY BEST scone recipes! I’m making my 3rd batch right now in 2 weeks! I tell everyone about her recipes!! I will always make only hers! Thank you! Today’s are a surprise for my daughter’s birthday!
On Christmas I brought the cranberry ones, she sent me home with some and regretted it! So today’s are raspberry!
Erren's Kitchen says
Thank you so much Rosemarie, I love to hear how much you enjoy my scone recipes. Happy baking 🙂
Michaela says
Hi, we made this a couple months ago and had no problem (delish!!) but now we’re noticing that the recipe calls for vanilla and milk in the wet ingredients for the scones but doesn’t list any measurements for them up top (only vanilla and milk in the glaze) Can you advise? Thank you
Erren's Kitchen says
Hi Michaela, thank you for pointing this out, not sure what happened there, I have amended it now. It’s eggs and cream you mix together and add to the dry ingredients, the milk and vanilla is indeed for the glaze! Sorry for the confusion 🙂
Erren Hart says
Great to hear, Lori! Thanks for taking the time to let me know!