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.
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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.
Marissa Wood says
WOW! My sister just made these and they were phenomenal!!! They also smell AMAZING. Everyone should try these – they’re heavenly. Thanks so much, Erren!
Erren says
Hi Marissa, I’m so glad you enjoyed them! Thank you for letting me know and you are quite welcome 🙂
Jane says
Hi, Erren. I just made these today as an experiment for Sunday School Class tomorrow. I can’t wait to try one, but I must add the glaze first. I’m impatiently waiting for a sample! I noticed the listing of glaze ingredients mentions 2 tsp cinnamon, but the directions doesn’t mention this ingredient. I’m thinking that maybe didn’t get deleted from the cinnamon swirl recipe. Is that correct? BTW…. I can’t wait to try that recipe, too!
Erren says
Hi Jane, so sorry for the late reply. You are the second person over the weekend to tell me my recipe was chosen for Sunday school! What a lovely thing to be a part of! I really hope the sample worked for you. You are correct, the glaze with the cinnamon was for the cinnamon scones (although I doubt any recipe can be ruined by a bit of cinnamon!) Please let me know how it turned out! 🙂
Jane says
Erin, they were wonderful! Everyone LOVED them! I could have eaten the entire pan myself. I actually made 2 batches. To help my rectangle be the right size, I took a flexible cutting board (they are a plastic sheet, there are usually 2 or 3 different colors in a packet and they are a couple of dollars.) and marked the dimension on the back with a sharpie and that worked wonderful! I loved the hint on cutting the COLD butter into small pieces. That made the first step go soooo quickly! I am excited to try the cinnamon ones. I also want to make them with blueberries. Another thought was to try almond paste with an almond flavored glaze. Do you think the paste would be too stiff? Maybe cut it into chunks similar to adding berries? The possibilities are endless. I love your method of rolling the dough and cutting. I make a wonderful cranberry orange scone where you roll into a circle and cut them. However, after cutting if the dough is sticky, it is hard to move them to the cookie sheet for baking I think I will try rolling the dough next time when I make my cranberry orange scones! Thank you soooo much for sharing these recipes! Keep them coming!
Jane says
Erren, oooops, sorry I spelled your name incorrectly. I don’t know of a way to edit and fix. For now please accept my apology.
Judy says
I made these today and I had SUPER sticky batter! Like, can’t roll out, sticky.
I scraped the dough off my counter, stirred in the berries, and dropped messy blobs on to the baking sheet. Not sure how you were able to roll that dough.
They taste amazing though!!
I don’t know if I’ll make them again because of the mess.
Agnes says
It was super sticky for me too, but I just kept adding flour until it was ok.
Erren says
Hi Agnes, I’m so glad you were able to make it work. I’ll add your input to the recipe to be clearer. Thanks so much!
Linda T. says
Love raspberry scones! Can’t wait to try this recipe. I had raspberry scones at an Amish bake shop and theirs was a white chocolate raspberry scone, it was absolutely amazing. I think I’ll throw in some white chocolate chips into your recipe. Everything is better with chocolate!
Erren says
Hi Linda, So sorry for the late reply. I haven’t been well for some time and the app on my phone doesn’t allow me to reply to comments. I don’t like posts to go unanswered though so just want to say thanks for the feedback. Please let me know if you ever made them and yes, what isn’t better with a bit of chocolate? 🙂
Jenn says
I made these today and my family loved them! Thanks for the wonderful recipe 🙂
Erren says
Thanks so much for letting me know! 🙂 I’m so glad you all liked them!
Jen says
I am in love with these right now! Thank you!
Anna says
Step 5: “In a separate bowl, whisk together, the cream, milk, vanilla and egg. Stir the wet ingredients until combined then turn out onto a lightly floured work surface to completely bring it together with your hands. Press the dough out into a rectangle about 10-x-14-inches.” Do you have to pour the liquids into the dry ingredients? It doesn’t mention that step. And adding liquid wouldn’t make it that crumbly would it? And you can’t just poor the wet ingredients on to a floured surface? Just wondering what I have to do! 🙂 These look delicious and I want to make them haha
Thanks and have a nice day!
Erren says
Hi Anna, Thanks for the comment. It was meant to say stir in the wet ingredients, not stir the wet ingredients. I’ve fixed it now.
Maggie says
When I stirred the wet into the dry, it was soupy, not stiff enough to turn out onto a floured surface. I am certain I followed the measurements you intimated. Did this ever happen before?
Erren says
Hi Maggie,
I’ve made these quite a few times with a bunch of different filings and I’ve never had a problem. I’m sorry to hear it didn’t go well.
Stephanie says
These look amazing! Its a perfect summer breakfast 🙂 Great pictures.
Erren says
Thanks Stephanie! 🙂
Paula says
These look delicious. Just wondering if you could use blueberries or strawberries the same way as the raspberries?
Erren says
Hi Paula, Yes, you could definitely swap berries! I’ll have to try it myself! 🙂
Kristi @ Inspiration Kitchen says
I think these Iced Raspberry Scones look delicious! Perfectly swirled and chilled dough or not! I could definitely have these for breakfast! 🙂
Erren says
Thank you so much! I’m so glad you like them!