Better Than Bakery Raspberry Scones

There’s something magical about biting into a freshly baked scone—crumbly on the outside, tender on the inside, and bursting with flavor. As someone who loves both baking and eating, I’ve experimented with countless scone recipes, but this one truly stands out. These Better Than Bakery Raspberry Scones are a perfect balance of sweet and tangy, with a texture so divine, you’ll swear they came straight from a high-end bakery.

What I love most about this recipe is how simple it is to make, yet how impressive the results are. Whether you’re hosting a brunch, treating yourself to a cozy morning, or looking for a delightful dessert, these scones are sure to impress. The combination of fresh raspberries and a hint of vanilla creates a flavor that’s both comforting and indulgent. Trust me, once you try these, you’ll never go back to store-bought scones again!

What You Need To Make This Recipe

All-purpose flour: This is the base of your scones, providing structure and that perfect crumbly texture. Make sure to measure it accurately for the best results.

Granulated sugar: A touch of sweetness to balance the tartness of the raspberries. It also helps create a slightly crisp exterior.

Baking powder: This is the leavening agent that gives the scones their rise and lightness. Fresh baking powder is key for fluffy scones.

Salt: Just a pinch enhances all the other flavors and balances the sweetness.

Unsalted butter: Cold butter is crucial for achieving that flaky, tender texture. It creates little pockets of steam as it bakes, making the scones light and airy.

Heavy cream: This adds richness and moisture to the dough, ensuring your scones are soft and not dry.

Vanilla extract: A splash of vanilla adds warmth and depth to the flavor profile.

Fresh raspberries: The star of the show! Their tartness pairs beautifully with the sweet dough, and they add a burst of color and freshness.

Coarse sugar (optional): Sprinkling this on top before baking adds a delightful crunch and a touch of extra sweetness.

Ingredients List

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream, plus extra for brushing
1 teaspoon vanilla extract
1 cup fresh raspberries
Coarse sugar (optional, for topping)

How to Make Better Than Bakery Raspberry Scones

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures your scones won’t stick and makes cleanup a breeze.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agent and sugar, which is key for consistent texture and flavor.

Step 3: Cut in the Butter

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. The butter should be pea-sized—this is what creates those flaky layers.

Step 4: Add Wet Ingredients

In a small bowl, mix the heavy cream and vanilla extract. Pour this into the flour mixture and gently stir until the dough just comes together. Be careful not to overmix, as this can make the scones tough.

Step 5: Fold in the Raspberries

Gently fold the fresh raspberries into the dough. If they break a little, that’s okay—it adds to the rustic charm. Just be careful not to crush them too much.

Step 6: Shape and Cut the Dough

Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. Cut the circle into 8 wedges (like a pizza) and place them on the prepared baking sheet.

Step 7: Brush and Sprinkle

Brush the tops of the scones with a little heavy cream to help them brown beautifully. If desired, sprinkle with coarse sugar for a sweet, crunchy topping.

Step 8: Bake to Perfection

Bake the scones for 18-20 minutes, or until they’re golden brown on top. Let them cool slightly before serving.

Tips for Making This Recipe

Keep Ingredients Cold: Cold butter and cream are essential for flaky scones. If the dough gets too warm, pop it in the fridge for 10 minutes before baking.
Don’t Overmix: Overworking the dough can lead to tough scones. Mix just until the ingredients come together.
Use Fresh Raspberries: Frozen raspberries can be too watery and may bleed into the dough. Fresh ones hold their shape better.
Customize the Flavors: Try adding lemon zest or swapping raspberries for other berries like blueberries or blackberries.
Serve Warm: Scones are best enjoyed fresh out of the oven or warmed up slightly.

FAQs

Can I use frozen raspberries?
While fresh raspberries are recommended, you can use frozen ones in a pinch. Just don’t thaw them before adding to the dough, and be prepared for a slightly wetter dough.

Can I make these scones ahead of time?
Yes! You can prepare the dough, shape the scones, and refrigerate them overnight. Bake them fresh in the morning for a delicious breakfast.

How do I store leftover scones?
Store them in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month—just reheat in the oven before serving.

Can I use milk instead of heavy cream?
Heavy cream is recommended for the best texture, but you can use whole milk in a pinch. The scones may be slightly less rich.

Why are my scones dry?
Overbaking or overmixing the dough can lead to dry scones. Make sure to follow the recipe closely and check for doneness at the 18-minute mark.

Enjoy baking these Better Than Bakery Raspberry Scones—they’re sure to become a favorite in your kitchen!