Sweeten up your scones with this easy recipe for Iced Raspberry Scones. They are ideal for a breakfast treat or Sunday brunch.
These iced raspberry scones are light, flaky and so good that you will make them again and again! These scones may look complicated to make, but making scones isn’t difficult.
Everybody can make these without much effort. The dough is really uncomplicated. The filling is just raspberries sprinkled with sugar – really, it doesn’t get much more straightforward than that!
Why this recipe works:
- The tangy freshness of the raspberries perfectly balances the buttery sweetness of the icing.
- The dough is very easy to make.
- These scones are perfect a delicious and quick breakfast.
I made these on a warm day and my dough was quite soft. If I had more time, I would have chilled it a bit before rolling it out.
If I had, the scones would have had a more pronounced swirl effect (like my Cinnamon Swirl Scones recipe), but as I was short on time, I used the softer dough which just goes to show that it’s really hard to mess these up!
Here’s how to make it:
The key is to cut the butter into dry ingredients until it looks similar to bread crumbs. After that, you really just mix in the other ingredients with a wooden spoon – simple!
After that, you roll out the dough, spread over the filling, roll it up like a cinnamon roll, and cut them out.
Roll the dough up tightly starting from the longer side.
Slice the dough into 8 rounds and place them on a parchment lined cookie tray. Brush the top of scones with milk then put in place in preheated oven and bake for 20 minutes.
Let scones cool for 10 minutes before glazing.
Glaze with the icing.
Grab a cup of coffee and enjoy!
- Don’t soften your butter. Cold butter gives scones a higher rise. If it’s hot in your kitchen, freeze your butter before making scones.
- Chill dough. Chilling the dough before working with it can make it easier to work with.
- How to easily cut butter using two knives or a pastry cutter to make sure that the butter pieces are small enough.
- Don’t have fresh raspberries? Try using jam instead. Just a thin layer before rolling into the swirls will do.
- Using frozen berries – Thaw the fruit completely and be sure to drain it really well, followed by a light coating of flour.
- Try adding walnuts or pecans to add a little crunch to these.
- Switch the raspberries for fresh strawberries or both to add variety to the scones.
- Try adding chocolate chips to add another layer of flavor. If using this variation, I would skip the icing.
Can you Freeze Scones? Scones freeze really well. You can freeze them before or after baking.
Freezing Baked Scones:
Freezing Scones Before Baking:
- The best way to freeze scones before baking is to form the scones and place them on to a baking tray lined with parchment paper.
- Freeze the scones on the tray until solid.
- Once fully frozen, transfer them to freezer bags or an airtight container and freeze for up to 3 months.
- Bake the frozen scones as directed in the recipe, but allow an extra 2-3 minutes in the baking time.
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Let's Make Iced Raspberry Scones
FOR THE SCONES:
- 3 cups all-purpose flour
- ½ cup sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- ½ cup cold butter cut into small pieces
- 1 cup whipping cream plus extra for brushing
- 2 large eggs
FOR THE FILLING:
- 2 tablespoons granulated sugar
- 1 cup fresh raspberries
FOR THE GLAZE:
- 2 tablespoons butter melted
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 3 to 5 tablespoons milk
- Preheat the oven to 375°F/190°C
- Line a cookie sheet with parchment paper.
- In a large bowl, sift together the flour, sugar baking powder, and salt. Cut the butter into the flour mixture until it resembles coarse bread crumbs.
- In a separate bowl, whisk together, the cream and eggs. Stir the wet ingredients with the dry until combined. If it’s too sticky, add a little more flour. Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times. Roll the dough out into a rectangle about 10-x-14-inches.
- Spread the raspberries evenly across the dough and sprinkle with the sugar. Roll the dough up tightly from the 10-inch side.
- Slice the dough into 12 rounds and place them on a parchment lined cookie tray.
- Brush the tops of the scones with milk.
- Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.
For the glaze:
- In a mixing bowl whisk together 2 tablespoons of the milk, the melted butter powdered sugar and vanilla extract.
- Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
- Once the scones have cooled ten minutes, drizzle with the glaze and serve.
Tips + Notes
Update Notes: This post was originally published in July of 2014, but was republished with step by step instructions and tips in June of 2018.