Name: Raspberry Scones Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups white whole wheat flour (or whole wheat pastry flour); ⅓ cup granulated sugar; 2 ½ teaspoons baking powder; ½ teaspoon fine sea salt; 6 tablespoons frozen unsalted butter (plant based is fine, see notes); ⅔ cup canned light coconut milk; 1 teaspoon vanilla extract; ¾ cup fresh raspberries; Confectioners sugar (amount not specified, approximately ½ cup); Lemon juice (to mix until smooth, about 1-2 tablespoons); Lemon zest (optional, for topping)

Jump to Recipe· 3.9 from 46 reviews

If you’re on the hunt for a delightful treat that’s bursting with fresh fruit flavor and crumbly, tender texture, you’re going to adore this Raspberry Scones Recipe. These scones combine the subtle sweetness of white whole wheat flour with juicy raspberries that pop in every bite, creating a perfect balance of hearty and bright. Whether it’s a cozy weekend breakfast or an irresistible afternoon snack, this Raspberry Scones Recipe is one you’ll want to keep coming back to again and again.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, containing a mixture that appears to be in the early stages of blending. Inside the bowl, there are visible layers of light beige flour powder unevenly spread over a creamy, off-white liquid. Some parts show small clumps of flour still dry, while other areas reveal a smoother, more mixed texture, giving the mixture a rough, grainy look from above. The glass bowl has a slight shine and transparency, showing the thickness and chunky consistency of the mixture. photo taken with an iphone --ar 4:5 --v 7

Don’t let the short list fool you—each ingredient in this Raspberry Scones Recipe plays a crucial role in delivering the perfect scone experience. From the cozy whole wheat flour to the luscious raspberries, every element adds flavor, texture, or moisture in just the right way.

2 cups white whole wheat flour (or whole wheat pastry flour): Provides a wholesome, tender crumb with just enough structure to hold the scones together.
⅓ cup granulated sugar: Adds a touch of sweetness that complements the tart raspberries without overpowering.
2 ½ teaspoons baking powder: Ensures a light and fluffy rise, making the scones airy yet sturdy.
½ teaspoon fine sea salt: Balances the flavors and enhances the natural sweetness of the berries.
6 tablespoons frozen unsalted butter (plant-based is fine): Frozen butter creates those irresistible flaky layers with flakey pockets of richness.
⅔ cup canned light coconut milk: Adds moisture and a subtle creaminess, plus a hint of tropical charm.
1 teaspoon vanilla extract: Brings warmth and depth, rounding out the flavor beautifully.
¾ cup fresh raspberries: The star ingredient, bursting with juicy tartness and vibrant color.

How to Make Raspberry Scones Recipe

Step 1: Mix Dry Ingredients

Start by combining the flour, sugar, baking powder, and salt in a large bowl. This mix is your dry foundation that not only sets the structure but also ensures that the scones get a perfect rise and balanced seasoning throughout.

Step 2: Cut in the Butter

Grate the frozen butter directly into the dry ingredients using the large side of a box grater for flakiness or cube the butter and pulse it quickly in a food processor. Then, use a pastry blender or two forks to work the butter into the mixture until it resembles coarse crumbs. This step is key to that delightful, flaky texture everyone’s craving.

Step 3: Add Wet Ingredients

Pour in the canned light coconut milk and vanilla extract. Mix gently but thoroughly with a large wooden spoon or spatula until the dough just comes together into a ball. If the dough feels too dry, add a tablespoon or two of milk until it holds. If you’re using plant-based butter, pop the dough in the fridge for 20 minutes to set—this helps with shaping later on.

Step 4: Preheat and Prepare

Set your oven to 400ºF and line a baking sheet with parchment paper. Having your oven ready will make the rest of the process seamless and ensures your scones hit the oven at just the right moment for maximum fluffiness.

Step 5: Shape the Dough

Divide the dough into two halves. On a large cutting board dusted lightly with flour, shape one half into a 6-inch circle. Press about two-thirds of the raspberries gently into the dough, then cover with the second half of the dough and press gently into another circle. Add the remaining raspberries onto the top, pressing lightly to embed them without crushing.

Step 6: Chill the Dough

Pop your cutting board with the scone dough circle into the freezer for 15 minutes. Chilling the dough helps maintain its shape during baking, preventing the scones from spreading too much and keeping those beautiful triangular edges sharp.

Step 7: Slice and Bake

Using a sharp, large knife, cut the dough circle into 8 equal triangles. Place them on your lined baking sheet, making sure they’re comfortably spaced. If the scones aren’t separating easily, give them another 10-minute chill. Bake for 15 to 20 minutes until the tops turn a lovely golden hue and the aroma fills your kitchen with pure happiness.

Step 8: Cool and Glaze

Allow the scones to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, whisk together confectioners sugar and lemon juice to a smooth glaze, then drizzle generously over the scones. If you like, sprinkle a bit of lemon zest on top for an extra zingy finish. Just make sure to place a plate or parchment under your wire rack—this glaze can get delightfully drippy!

How to Serve Raspberry Scones Recipe

The image shows eight triangular scones placed on a black round cooling rack over a white marbled surface. Each scone has a golden-brown base with visible red raspberry pieces baked inside, giving pops of bright red color throughout the scones. The tops are covered with a smooth white icing that drips slightly down the sides, and they are sprinkled with strands of yellow lemon zest adding a fresh contrast. To the upper left of the cooling rack, there is a white round plate holding a small pile of fresh red raspberries. The overall scene is bright and fresh, with the focus on the detailed textures of the fruit, icing, and zest. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Delight your guests by topping your Raspberry Scones with a dusting of powdered sugar or a fresh sprig of mint. A light lemon glaze or a dollop of clotted cream takes these scones from simple to absolutely luscious with minimal effort.

Side Dishes

Pair these scones with a cozy cup of tea, freshly brewed coffee, or even a chilled glass of milk. A bowl of fresh berries or a small side of whipped cream adds complementary flavors that enhance the natural raspberry sweetness.

Creative Ways to Present

Serve your Raspberry Scones Recipe on a rustic wooden board alongside small bowls of assorted jams or honey. Arrange layers of scones with fresh raspberries or edible flowers for an irresistible brunch centerpiece that’s both colorful and inviting.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store leftover scones in an airtight container at room temperature for up to 2 days. To keep them fresh longer, a quick wrap in plastic wrap before sealing helps retain moisture without making them soggy.

Freezing

These scones freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They can be frozen for up to 3 months, ready to be thawed when the craving hits.

Reheating

To bring your scones back to life, reheat them gently in a 325ºF oven for 8 to 10 minutes or until warm and slightly crisp on the outside. Avoid microwaving, as it can make the flaky exterior chewy rather than tender.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but gently thaw and drain excess liquid before incorporating them into the dough to prevent sogginess and excessive moisture.

Is it possible to make this recipe vegan?

Absolutely! Using plant-based butter and a non-dairy milk like the canned light coconut milk called for here makes it vegan-friendly while keeping flavors rich and textures perfect.

Can I substitute all-purpose flour?

While all-purpose flour will work, the white whole wheat flour adds a nuttier flavor and more wholesome texture that makes these scones uniquely delightful. If using all-purpose, consider adjusting liquid slightly for the best result.

What’s the best way to cut the dough without it sticking?

Using a large sharp knife and cutting in a single smooth motion helps prevent tearing. Dusting the knife lightly with flour and chilling the dough thoroughly also makes slicing easier.

How do I prevent the scones from becoming dry?

Not over-mixing the dough and maintaining chunks of cold butter will keep moisture locked in and ensure a tender crumb. Also, chilling the dough before baking helps avoid dryness by preserving the butter’s integrity.

Final Thoughts

This Raspberry Scones Recipe is more than just a baked good; it’s a little moment of joy wrapped in tender crumb and bright berries. Whether it’s your special breakfast or an afternoon pick-me-up, these scones are bound to become one of your favorite recipes to make and share. I can’t wait for you to try them and experience the magic of fresh raspberries inside every flaky bite!