Raspberry Scones

These scones are super easy to make, but they do require time and patience. When working with scones it is important to remember that a cold dough = a successful dough!

A few notes on the recipe:
– I have found that raspberries and other berries tend to bleed less when they are frozen, which is why the recipe calls that you freeze them for at least 30 minutes. You can, of course, substitute the fresh raspberries for the same amount of frozen raspberries! When it comes to making the glaze, I would recommend thawing the berries prior to combining them with the granulated sugar.
– Grating the butter prior is a great way to make combining the butter with the flour much easier. If you do not own a grater, that is perfectly okay! Simply cut the butter into small cubes, place in the freezer, and continue with that.
– The glaze is optional, but provides wonderful flavor to the scones. I used grapefruit juice, but really any citrus fruit juice would work perfectly here, so use your favorite!

Yield: 16 small scones
Preparation: 1 hr. 30 min.
Bake time: 15-20 min.

4 oz. fresh raspberries
1/2 c. butter
2 c. all-purpose flour
1 tbsp. baking powder
1/3 c. granulated sugar
1/2 tsp. salt
1 egg
1/2 c. heavy cream + extra for brushing
1 1/2 tsp. vanilla extract
1 tbsp. honey

2 oz. fresh raspberries
1 1/2 tsp. sugar
1 tbsp. grapefruit juice
3/4 c. powdered sugar


Slice the raspberries in half and place in to the freezer. Use a box grater to grate the stick of butter, then place in the freezer alongside the raspberries. Leave in the freezer for 30 minutes.

Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, granulated sugar, and salt. Add in your grated butter, and use either a pastry blender or two forks to combine the butter with the flour until the butter is pea-sized. Set aside.

Wet Ingredients: In another medium-sized bowl, whisk together the egg, heavy cream, vanilla, and honey until well combined. Then, mix in the frozen raspberries.

Make a well in the center of the dry ingredients, and pour in your liquid ingredients. Then, gently fold the wet ingredients into the dry ingredients until they are combined and form one cohesive dough.

Turn out the dough on to a lightly floured surface and divide into two sections. Create a 5″(~13 cm) circle that is approximately 1/2″ (~1.25 cm) thick. Cut each circle into 8 equal triangles. Place the scones on a parchment-lined sheet or plate, and place them into the freezer for 30 minutes.

While you wait, start on the glaze by cutting the raspberries in half and lightly tossing them with the sugar. Set aside to let the raspberries macerate.

Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. After the scones have been in the freezer for 30 minutes, take out one of the circles of dough and spread out the scones on the baking sheet. Lightly brush the tops of each scone with heavy cream, and bake for 15-20 minutes. The scones are ready to be taken out of the oven when the tops are golden brown. Repeat with the other batch of scones.

Glaze (continued)
While the scones are cooling, use a fine-mesh sieve to strain the liquid from the macerated raspberries. Combine with the grapefruit juice, and then mix together with the powdered sugar. If the mixture seems too thin, add in more powdered sugar. If the mixture seems to thick, add in more grapefruit juice until you reach your desired consistency. Top the scones with the glaze once they are fully cooled. Enjoy!

Scones will taste the best on the day that they are baked, but will keep in an airtight container at room temperature for 3 days.

If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

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