Tender, crumbly raspberry scones made with cold butter and juicy raspberries, perfect for breakfast or brunch.

Scale

2 cups all-purpose flour

1/2 cup granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup cold unsalted butter, cubed

2/3 cup heavy cream

1 large egg

1 tsp vanilla extract (alcohol-free)

1 cup raspberries (fresh or frozen)

Preheat the oven to 400°F (200°C); line a baking sheet with parchment paper.

In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.

Cut in cold butter using fingers or pastry cutter until coarse crumbs form.

Whisk cream, egg, and vanilla extract in a separate bowl, then mix into the dry ingredients.

Gently fold in raspberries without overmixing.

Turn dough onto floured surface, pat into a 1-inch disk, and cut into 8 wedges.

Place on baking sheet and chill in freezer for 10–15 minutes.

Brush tops with cream and bake for 20–22 minutes.

Cool slightly before serving or add icing if desired.

Use frozen raspberries right from the freezer to avoid bleed-through.

Freeze unbaked scones for a ready-to-bake option anytime.

Keywords: raspberry scones, fluffy scones, raspberry baking recipe, weekend brunch