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Easy Raspberry Scones

2013 June 6

I like to think that my obsession with scones, small finger sandwiches, and tea with cream & sugar is a result of my English heritage. You know, the distant relatives who lived somewhere in England 100 years ago? Yes, that’s the heritage I’m referring to! Truthfully, I just like having an excuse to indulge in a few of my favorite tea-treats every once in a while. While fresh berries are in season, I love making raspberry scones. They happen to be quick to make and delicious to eat same day. Promise me you’ll make a batch this weekend and send me a few? I’ll have the lemon curd and clotted cream ready.


Illustration by Ann Shen for Freutcake

Raspberry Scones– recipe via Martha Stewart 

2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1 1/2 cups fresh raspberries (6 ounces)
  1. Preheat oven to 400. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
  2. Step 2Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead three times to fold in raspberries (there may be loose pieces of dough and a stray berry or two). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
  3. Step 3Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.
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Leah Bergman

Editor at Freutcake
Designer, blogger, cocktail shaker. Classic with a bit of sparkle. Founder & Editor of Freutcake.

Latest posts by Leah Bergman (see all)

6 Responses Post a comment
  1. June 6, 2013

    these seem delicious! love the illustration
    kw ladies in navy

  2. June 6, 2013

    These illustrations are just my favorite thing ever! These sound delicious Leah.

    Chelsea & The City

    • freutcake permalink*
      June 8, 2013

      Thanks Chelsea! I’m so glad you enjoy them. I love dreaming them up with Ann. She really knows how to bring food to life through her drawings.

  3. June 6, 2013

    Sounds tasty! I love raspberries. Beautiful illustrations as always

  4. linaac permalink
    June 6, 2013

    There is nothing as precious or as ladylike as raspberry scones. Just delightful, Leah!

    • freutcake permalink*
      June 8, 2013

      They are quite ladylike! Have a sweet weekend.

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