<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2018/06/Raspberry-Scones-1-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Iced raspberry swirl scones on a plate with a fork. The scones are round and light golden brown with a white icing drizzle. There is also a logo in the background that says “Erren’s Kitchen”. Erren’s Kitchen: www.errenskitchen.com - 1”>

Iced raspberry swirled scones with a glaze on a baking sheet lined with parchment paper. The scones are round and a light golden brown color. There is a bowl of leftover raspberries beside the baking sheet - 2 Several Raspberry swirled Scones with white glaze on top are neatly arranged on parchment paper. Raspberries and a spoon with glaze are scattered around them. - 3 Close-up of raspberry swirled scones with icing on parchment paper, displaying the swirls of dough and berry filling. - 4 A Raspberry Scone swirled with raspberries and a drizzle of icing on a white surface, with a fork and extra raspberries nearby. - 5 Iced raspberry swirled scones with a glaze on a baking sheet lined with parchment paper. The scones are round and a light golden brown color. There is a bowl of leftover raspberries beside the baking sheet - 6 A top-down view of golden-brown scones with raspberries and icing, surrounded by individual raspberries on parchment paper. - 7

These Iced Raspberry Scones are swirled with sweet, tart raspberries, making them perfect for a tasty breakfast or a special Sunday brunch.

in this article:

  • Delicious By Design
  • Ingredient Spotlight
  • Raspberry Buying Guide
  • Erren’s Top Tips
  • Storage & Freezing Instructions ❄
  • Iced Raspberry Scones

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.

A Raspberry Scone swirled with raspberries and a drizzle of icing on a white surface, with a fork and extra raspberries nearby. - 8

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.

Several Raspberry swirled Scones with white glaze on top are neatly arranged on parchment paper. Raspberries and a spoon with glaze are scattered around them. - 9

Ingredient Spotlight

a close up image of a block of butter on a plate with a butter knife. - 10

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.

Close-up of raspberry swirled scones with icing on parchment paper, displaying the swirls of dough and berry filling. - 11

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.

RaspberryBuying Guide

A close up image of a white marble bowl of raspberries. - 12

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.

Rate This Recipe

A top-down view of golden-brown scones with raspberries and icing, surrounded by individual raspberries on parchment paper. - 13

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.

Nutrition

A top-down view of golden-brown scones with raspberries and icing, surrounded by individual raspberries on parchment paper. - 14

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.

Nutrition

Thank you for visiting Erren’s Kitchen!

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2018/06/Raspberry-Scones-1-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Iced raspberry swirl scones on a plate with a fork. The scones are round and light golden brown with a white icing drizzle. There is also a logo in the background that says “Erren’s Kitchen”. Erren’s Kitchen: www.errenskitchen.com - 15”>

Iced raspberry swirled scones with a glaze on a baking sheet lined with parchment paper. The scones are round and a light golden brown color. There is a bowl of leftover raspberries beside the baking sheet - 16 Several Raspberry swirled Scones with white glaze on top are neatly arranged on parchment paper. Raspberries and a spoon with glaze are scattered around them. - 17 Close-up of raspberry swirled scones with icing on parchment paper, displaying the swirls of dough and berry filling. - 18 A Raspberry Scone swirled with raspberries and a drizzle of icing on a white surface, with a fork and extra raspberries nearby. - 19 Iced raspberry swirled scones with a glaze on a baking sheet lined with parchment paper. The scones are round and a light golden brown color. There is a bowl of leftover raspberries beside the baking sheet - 20 A top-down view of golden-brown scones with raspberries and icing, surrounded by individual raspberries on parchment paper. - 21

These Iced Raspberry Scones are swirled with sweet, tart raspberries, making them perfect for a tasty breakfast or a special Sunday brunch.

in this article:

  • Delicious By Design
  • Ingredient Spotlight
  • Raspberry Buying Guide
  • Erren’s Top Tips
  • Storage & Freezing Instructions ❄
  • Iced Raspberry Scones

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.

A Raspberry Scone swirled with raspberries and a drizzle of icing on a white surface, with a fork and extra raspberries nearby. - 22

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.

Several Raspberry swirled Scones with white glaze on top are neatly arranged on parchment paper. Raspberries and a spoon with glaze are scattered around them. - 23

Ingredient Spotlight

a close up image of a block of butter on a plate with a butter knife. - 24

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.

Close-up of raspberry swirled scones with icing on parchment paper, displaying the swirls of dough and berry filling. - 25

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.

RaspberryBuying Guide

A close up image of a white marble bowl of raspberries. - 26

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.

Rate This Recipe

A top-down view of golden-brown scones with raspberries and icing, surrounded by individual raspberries on parchment paper. - 27

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.

Nutrition

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2018/06/Raspberry-Scones-1-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Iced raspberry swirl scones on a plate with a fork. The scones are round and light golden brown with a white icing drizzle. There is also a logo in the background that says “Erren’s Kitchen”. Erren’s Kitchen: www.errenskitchen.com - 28”>

Iced raspberry swirled scones with a glaze on a baking sheet lined with parchment paper. The scones are round and a light golden brown color. There is a bowl of leftover raspberries beside the baking sheet - 29 Several Raspberry swirled Scones with white glaze on top are neatly arranged on parchment paper. Raspberries and a spoon with glaze are scattered around them. - 30 Close-up of raspberry swirled scones with icing on parchment paper, displaying the swirls of dough and berry filling. - 31 A Raspberry Scone swirled with raspberries and a drizzle of icing on a white surface, with a fork and extra raspberries nearby. - 32 Iced raspberry swirled scones with a glaze on a baking sheet lined with parchment paper. The scones are round and a light golden brown color. There is a bowl of leftover raspberries beside the baking sheet - 33 A top-down view of golden-brown scones with raspberries and icing, surrounded by individual raspberries on parchment paper. - 34

These Iced Raspberry Scones are swirled with sweet, tart raspberries, making them perfect for a tasty breakfast or a special Sunday brunch.

in this article:

  • Delicious By Design
  • Ingredient Spotlight
  • Raspberry Buying Guide
  • Erren’s Top Tips
  • Storage & Freezing Instructions ❄
  • Iced Raspberry Scones

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.

A Raspberry Scone swirled with raspberries and a drizzle of icing on a white surface, with a fork and extra raspberries nearby. - 35

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.

Several Raspberry swirled Scones with white glaze on top are neatly arranged on parchment paper. Raspberries and a spoon with glaze are scattered around them. - 36

Ingredient Spotlight

a close up image of a block of butter on a plate with a butter knife. - 37

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.

Close-up of raspberry swirled scones with icing on parchment paper, displaying the swirls of dough and berry filling. - 38

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.

RaspberryBuying Guide

A close up image of a white marble bowl of raspberries. - 39

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.

Rate This Recipe

A top-down view of golden-brown scones with raspberries and icing, surrounded by individual raspberries on parchment paper. - 40

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.

Nutrition