For the best weekend breakfast or brunch, you need to try these raspberry scones! The scones are made from scratch with just a few ingredients. They’re so tender and delicious warm from the oven with some raspberry jam and butter.
This easy scone recipe is a great one to have on hand when you want to treat yourself to warm, buttery scones in the morning.
Scones are easy to make, and with a few tips, you’ll make a batch that rivals any fancy bakery. They’re tender with buttery layers, and delicious served warm with raspberry jam.
Instead of making fresh raspberry scones with fresh fruit mixed into the dough, I prefer to make raspberry scones with preserves. It’s easier, and the texture of the scones is perfect. Slice them in half, slather them with butter, and add a generous scoop of raspberry jam. The combination is fantastic!
If you’ve never tried making a raspberry scone recipe, this is the one to try. They’re easy enough to make first thing in the morning so that you can enjoy fresh-baked scones on a Saturday or Sunday.
Table of Contents
Ingredients for Scones
- All-purpose flour
- Granulated sugar
- Baking soda
- Salted butter
- Beaten egg
- Raspberry jam
How to Make Raspberry Scones
Preheat the oven to 425°F and lightly grease a baking sheet.
Mix the flour, sugar, cream of tartar, baking soda, and salt in a mixing bowl. Grate the cold butter into the dry ingredients and cut it in to combine.
In a small bowl, combine the milk and beaten egg. Add the milk mixture to the flour mixture a little at a time until the dry ingredients are moistened. You may not use all of the wet ingredients.
Lightly flour a work surface and place the dough on it. Use a rolling pin to roll the dough into a 1”-thick circle. Slice it into wedges and put them on the prepared baking sheet.
Bake the scones for 15 to 20 minutes or until lightly browned. Serve the scones warm with raspberry jam and butter.
Tips for the Best Homemade Scones
Use cold butter, milk, and eggs for this recipe. Cold butter is essential for achieving the right texture for the scones. It should be very cold when you cut it into the flour mixture.
Cold milk and egg will help keep the butter cold as you’re finishing the dough, so you get those great layers in your scones.
Don’t overwork the dough. When you add the milk mixture, only add a little at a time and mix just until the liquid is absorbed. You should add enough milk and eggs to form the dough, and once the dough is moist, it’s ready. If you overmix, you will develop the gluten in the flour, making your scones dense and less tender.
Once they’re baked, allow them to cool for a few minutes. They’re best served warm.
Store leftover scones in an airtight container, and they will keep for a day or two at room temperature.
I hope you give this easy recipe a try. It’s a great weekend recipe when you host family and friends for brunch or anytime you want delicious homemade scones warm from the oven. Enjoy!
More Recipes Perfect for Brunch
Raspberry Scones Recipe
- 2 Cups Flour
- ¼ White Sugar
- 1-½ tsp Baking Soda
- ½ tsp salt
- ½ C Salted butter
- ½ C Milk
- 1 egg beaten
- ¼ C. Raspberry Jam
- Preheat Oven to 425
- In a bowl combine flour, sugar, cream of tartar, baking soda and salt. Mix together.
- Next, cut butter into the flour mixture. Set aside.**Pro tip: use a cheese grater to grate your butter to easily cut with flour mixture! 🙂
- In a small bowl, mix together the milk and beaten egg. Slowly begin to pour into the flour mixture a little bit at a time until the dough is just moistened. You may have just a little bit of the egg and milk left over. Add just enough until it forms a dough that you can roll out.
- Lightly flour a surface and roll the dough out into 1in thick circle.. Gently cut into even triangles. Place on a lightly greased baking sheet.
- Bake at 375° F for 15 – 20 min until lightly brown.
- Remove from the oven and place on a cooling rack.
- Serve warm with raspberry jam and butter.
For the best weekend breakfast or brunch, you need to try these Raspberry Scones! They’re so tender and delicious warm from the oven with some raspberry jam and butter.