These Raspberry Scones are bursting with juicy berries in every bite! They’re so easy to whip up in the food processor and come together in just about 30 minutes, making them perfect for a quick breakfast or afternoon treat. Drizzle them with a sweet almond glaze for a sweet treat you won’t be able to resist.

If you love scones, you won’t want to miss my Ham and Cheese Scones and Blueberry Scones.

Raspberry scones drizzled with almond glaze and placed on a white plate.
Kelley Simmons Kelley’s Tips

Before You Get Started

  • Use Cold Butter. Cold, cubed butter is the key for beautiful, flakey scones. It creates little flakey pockets as it bakes, to give you that tender texture.
  • Gently Fold in Raspberries. Raspberries are pretty fragile and can get mushy / stain the dough. I recommend using frozen berries and NOT defrosting before adding them in.
  • Don’t Skip the Cream and Sugar on Top. Brushing the scones with cream and sprinkling them with sugar right before baking will give the scones a nice golden, crisp bakery style crust.
Kelley

Ingredients

  • All-purpose flour – The base of the scones, making them light, fluffy, and not too dense.
  • Granulated sugar – Is added to sweeten the scones. The scones aren’t too sweet but get extra sweetness thanks to the glaze.
  • Baking powder – Helps the scones rise and gives them a soft and fluffy texture. Make sure to use aluminum free baking powder.
  • Unsalted butter – Use cold and cubed butter! I cube my butter then place it in the freezer as I prep the rest of the ingredients. This helps create those buttery, flaky layers that we all love in a good scone.
  • Egg – Adds richness and helps bind the dough.
  • Milk – Keeps the scones tender and moist.
  • Raspberries – You can use fresh or frozen (not defrosted) raspberries! Just fold them in gently to avoid turning the dough pink.
  • Heavy cream – Brushed on top gives the scones a beautiful golden crust.

How to Make Raspberry Scones

  1. Add Ingredients to a Food Processor: Preheat oven to 400 degrees. Meanwhile add flour, sugar, salt, baking powder and butter to a food processor fitted with the blade attachment. Pulse until the butter resembles pea size crumbs.
Overhead view of a food processor bowl containing flour and several cubes of butter, ready to be mixed—the first step in learning how to make blueberry scones from scratch.
A food processor filled with crumbly, pale dough mixture viewed from above, likely for pastry or pie crust—just the right texture for starting delicious homemade blueberry scones—on a white surface.
  1. Add Milk and Egg, and pulse until a crumbly dough starts to form. Make sure not to over mix.
  2. Fold in Raspberries by hand until combined.
Raspberry Scone dough in a food processor.
  1. Cut the Dough: Transfer the dough to a floured surface and form into an 8 inch disc. Cut into 8 even wedges and transfer to a parchment-lined baking sheet.
Raspberry Scones cut and placed on a baking sheet.
  1. Top with Heavy Cream and Sugar: Brush with heavy cream and sprinkle with sugar. Bake for 15-20 minutes or until golden brown on the outside. Drizzle with glaze if desired.
  2. Make the Glaze: Combine the milk and powdered sugar in a small bowl until smooth and lump free.
Baked raspberry scones on a baking sheet.

Frequently Asked Questions

Can I make these scones ahead of time?

Definitely. Just shape the scones, place them on a baking sheet, and freeze them. When you’re ready to bake, top them with cream and sugar, and pop them straight in the oven, but add a few extra minutes to the bake time.

How do I store leftover scones?

Keep leftover scones in an airtight container at room temperature for up to 2 days, for any longer freeze them in an airtight container to preserve the taste. Reheat in the oven or toaster oven for the best texture.

Can I skip the glaze?

Absolutely. The scones are delicious on their own, but the almond glaze does add a sweet, nutty touch that pairs so well with the raspberries.

Raspberry scones drizzled with almond glaze and placed on a white plate.

More Berry Recipes to Try

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    raspberry scones with vanilla drizzle on top
    Recipe

    Raspberry Scones

    5 from 1 vote
    These Raspberry Scones are bursting with juicy berries in every bite! They’re so easy to whip up and come together in just about 30 minutes, making them perfect for a quick breakfast or afternoon treat. Drizzle them with a sweet almond glaze for a sweet treat you won't be able to resist.
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Serves 8 scones
    Rate Print

    Ingredients 

    • 2 cups all purpose flour
    • 1/4 cup granulated sugar
    • 1/4 tsp salt
    • 1 tbsp baking powder
    • 1/2 cup unsalted butter, cold and cubed
    • 1 large egg
    • 1/2 cup milk
    • 1 cup raspberries, fresh or frozen
    • 1 tbsp heavy cream

    Glaze for drizzling

    • 1/2 cup powdered sugar
    • 2 tsp milk
    • 1 tsp almond extract

    Instructions

    • Preheat oven to 400 degrees. Meanwhile add flour, sugar, salt, baking powder and butter to a food processor fitted with the blade attachment. Pulse until the butter resembles pea size crumbs.
      Overhead view of a food processor bowl containing flour and several cubes of butter, ready to be mixed—the first step in learning how to make blueberry scones from scratch.
    • Add milk and egg and pulse until a crumbly dough starts to form. Make sure not to over mix.
      A food processor filled with crumbly, pale dough mixture viewed from above, likely for pastry or pie crust—just the right texture for starting delicious homemade blueberry scones—on a white surface.
    • By hand fold in raspberries until combined.
      A clear mixing bowl filled with dough, fresh raspberries, and a few blueberries—perfect for making delicious raspberry scones. A white spatula with a gold handle is partially buried in the mixture.
    • Transfer the dough to a floured surface and form into an 8 inch disc. Cut into 8 even wedges and transfer to a parchment lined baking sheet.
      Seven raspberry scones with glaze are arranged on a parchment-lined baking sheet. The raspberry scones are triangular, with visible raspberries and a light dusting of powdered sugar.
    • Brush with heavy cream and sprinkle with sugar. Bake for 15-20 minutes or until golden brown on the outside.
      Drizzle with glaze if desired.
      Eight golden-brown High Protein Breakfast Biscuits with visible raspberries are arranged on a parchment-lined baking sheet.

    Glaze

    • Combine the milk and powdered sugar in a small bowl until smooth and lump free.
      A metal spoon rests in a white bowl filled with a smooth, creamy white liquid, seen from above on a bright white background—perfect for preparing the batter when learning how to make Sour Cream Coffee Cake Streusel Muffins.

    Nutrition Information

    Calories: 192kcalCarbohydrates: 17gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 58mgSodium: 92mgPotassium: 214mgFiber: 1gSugar: 15gVitamin A: 448IUVitamin C: 4mgCalcium: 97mgIron: 0.4mg
    raspberry scones with vanilla drizzle on top

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