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.
Laura Welch says
Love this recipe! I have made it with raspberries, blueberries and lastly fresh figs. We enjoy it them best without the glaze, to keep them less sweet. Thanks for the great recipe.
Erren's Kitchen says
I’m so pleased you liked it 🙂
Linda says
These are SO good! My family absolutely loved them! I followed the recipe exactly except I substituted Bob’s 1-to-1 flour to make them gluten free., and it worked well. My scones came out a bit wider, but that was fine with me! Now, my husband wants to try strawberry, and my daughter is wondering about blueberry with some lemon zest!
Erren's Kitchen says
Wow, that’s success right there! I think blueberry with lemon zest sounds delicous!
P says
Love it!!
Erren's Kitchen says
Thank you 🙂
Nikki says
What a lovely twist on the traditional scone. They came out really well, and didn’t last long!
CAREN says
The recipe mentions cream cheese glaze, but I don’t see any cream cheese listed in the ingredients or recipe. Am I missing something?
Erren's Kitchen says
Hi Caren, I can’t see where cream cheese glaze is mentioned, sorry I can’t help with this one. I hope you enjoy the recipe as it is.
Sara says
They are so good and indeed it’s hard to mess them up. I didn’t roll the dough but added the raspberries to the dough at the end because I didn’t want the full fruit in it (I used my Kitchen Aid). The whole thing is just heaven and I’m happy I have some left in the freezer for later. It feels so healthy and it’s tasty! Thanks for all the info, it helped a lot and thanks for the excellent recipe!!
Erren's Kitchen says
Thank you so much Sara I’m glad you enjoyed!
Aphrodite says
My family loves these. Thanks so much for sharing.
Erren Hart says
I’m so glad! Thanks for the great feedback!
Missy says
I plan to make these over the next few days. Does the recipe make 8 Scones or 12. Instruction says to cut 8 rounds, but at the beginning of the recipe it says. Servings 12.
Erren's Kitchen says
Thanks for letting me know yes it’s 8 good luck and enjoy!
Debbie says
Can you freeze? would you complete and freeze slices then take out and bake or bake and then freeze?
Erren says
Hi Debbie, I get this question a lot so I added a section to the bottom of the post with freezing directions for both baked and unbaked scones. Hope this helps!
Sarah says
Could you mix up the dough the night before and refrigerate, and then roll dough out the next morning, add the fruit, roll up, cut, and then bake? Recipe says it serves 12, but you only cut dough into 8 rounds. Guess some people only get a half? LOL Can’t wait to make these with our fresh raspberries from our bushes.
Erren says
I’m not sure if chilling would effect the baking powder. I’ve never tried it. Sorry I don’t have a better answer.