Breads, Breakfast, Quick Breads

Raspberry Scones

There is something wonderful about a flaky pastry with a touch of sweetness and maybe a little tartness.  The trick to these scones is keeping everything cold…or frozen.  Cold butter, frozen raspberries, cold pastry, this creates a flaky scone and keeps the raspberries from melting into a juicy mess, I speak from experience.  Remember, with this recipe – Keep it Cool!

This recipe adapted from



2 cups flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup butter, cut into small cubes then chilled
3/4 cup heavy cream, cold
1 cup frozen raspberries, kept in freezer until ready to use

Line baking sheet with Silpat or parchment paper, set aside. Lightly flour a large plate, set aside.

Combine flour, sugar, baking powder, and salt.  Cut cold butter into flour mixture with pastry blender or two knives.  Pour cold cream over flour, using your fingers, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated).  Turn all dough and loose flour out onto work surface and gently knead until most of flour is incorporated and the dough just holds together (careful not to overwork it, warmth from hands will melt butter).  Using your hands, form dough into rectangle.  Roll dough into 8″x10″ rectangle, if the dough cracks, push back together.

Take raspberries from freezer, evenly arrange them in single layer over lower two-thirds of rectangle, and press them into the dough (it’s OK if some break).  Fold dough lengthwise into thirds, gently pressing on layers as you go (pictures above).  With rolling pin, gently roll dough into an even 1″ high block. If the ends become tapered, square them with your hands.  Slice dough crosswise (do not saw back and forth) into 4 equal pieces.  Cut each piece diagonally to form 2 triangles.

Transfer scones to floured plate and place in freezer for 15 minutes.  While scones are in freezer, heat oven to 400°.

Remove scones from freezer and transfer to prepared baking sheet, setting them 2″ apart.  Brush thin layer of cream over tops of scones and sprinkle with sugar.  Bake until golden brown on top and bottom, about 20 minutes (cover with foil with about 5-7 minutes baking time remaining.  Let cool 5 minutes on baking sheet, then transfer to wire rack to cool completely.

One Year Ago Today:  Oatmeal Wheat Bread with Sunflower Seeds

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.


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