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Lyna Recipes

Flaky Raspberry Scones Recipe with Fresh Berries

Buttery, flaky scones packed with juicy raspberries and baked until lightly golden on the edges.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 scones
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter cut into small cubes
  • 2/3 cup heavy cream plus extra for brushing
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1 tsp lemon zest optional

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk flour, sugar, baking powder, and salt together.
  3. Cut in cold butter using a fork or pastry cutter until mixture looks like coarse crumbs.
  4. In a small bowl, whisk cream, egg, and vanilla, then pour into dry ingredients.
  5. Mix gently until dough just comes together, then fold in raspberries carefully.
  6. Turn dough onto a floured surface, shape into a circle, and cut into 8 wedges.
  7. Place on baking sheet, brush tops with cream, and bake 16–18 minutes until golden.

Notes

Keep ingredients cold for best texture. Don’t overmix or the scones turn dense. Frozen raspberries can be used directly without thawing. Best eaten fresh but can be reheated in the oven for a few minutes.