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raspberry scone on a white plate with raspberry jam, cream, fresh berries, and a blue tea pot, a tea cup, and more scones in the background

Raspberry Scones

This simple scone recipe is the perfect addition to tea time. Serve these with a spoonful of raspberry jam and a dollop of freshly whipped cream.

Course Dessert, Tea
Cuisine British, Canadian
Keyword raspberry, raspberry scones
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 scones
Author Naomi

Ingredients

  • 2 cups flour
  • 1 Tbsp baking powder
  • 1/4 cup sugar
  • pinch salt
  • 1/2 cup cold butter
  • 1/2 cup fresh or frozen raspberries washed
  • 2 large eggs with part of the whites reserved
  • 5 Tbsp milk
  • coarse sugar for sprinkling

Instructions

  1. In a medium sized mixing bowl, combine the flour, baking powder, sugar, and salt, and whisk to combine.

  2. Cut in the cold butter, and then using your fingers (or a pastry cutter), blend in with the flour until the butter resembles small flakes, about the size of a pea (or a little larger). Add the raspberries.

  3. In a small mixing bowl, separate part of the egg white from one egg (just the thin part of the white), and set it aside.
  4. Beat the remaining egg and white with your second whole egg. Add the milk.

  5. Pour the egg/milk mixture into the flour and currant mixture. Using a fork, stir to bring together into a shaggy dough, and then knead with your hands a couple of times just until all of the dry ingredients are incorporated and you have a rough dough marbled with pink (do not over-mix).

  6. Divide the dough into 2 equal sections, and press out into 4" discs on a lightly floured work surface (about 1" thick). Cut each disc into 4 wedges.

  7. Preheat the oven to 400 degrees F.

  8. Arrange the scones on a parchment lined cookie sheet and brush with reserved egg white. Sprinkle generously with coarse sugar.

  9. Bake for 15-20 minutes or until golden brown and puffy. Cool on a wire rack.
  10. These scones are best served on the day they are made.