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!
Baker’s Tips:
- 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.
Variations:
- 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.
FAQs:
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.
★ Did you make this recipe? Please give it a star rating below!
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Let's Make Iced Raspberry Scones
Ingredients
FOR THE SCONES:
- 3 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon 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
Instructions
- 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
Nutrition Information:
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.
Debbie says
Just picked raspberries and was looking for a scone recipe. Really turned out lovely.
Erren Hart says
I’m delighted to hear that the recipe turned out well for you. Your positive feedback means a lot.
Maureen says
Im new to making scones. These are awesome!! The shape is nice for a different look to a scone. The best part is the taste. The raspberries make it so yummy! I made them and froze them (unbaked) in vacuum sealed bags and cooked the to serve at a bridal tea the morning of the tea. I was nervous to do this but they were perfect and it was easy to mix up the glaze quick. I’m not a baker but I’m going to keep these in the freezer to make quick when someone is over for coffee. Thank you for the recipe!!!
Erren Hart says
Thank you so much for trying out my raspberry scone recipe and sharing your wonderful feedback! I’m glad to hear that they turned out delicious and that you were able to freeze them ahead of time for your bridal tea. That’s a great idea to keep some in the freezer for when guests come over – they’re a perfect treat with coffee or tea. Thank you for giving the recipe a try, and I hope you continue to enjoy making and sharing these scones.
Rhonda says
These turned out really good. I substituted Lakanto Monk Fruit baking sugar for the sugar and it turned out great! I also did drop scones and skipped rolling it out and worked fine if you don’t have time or a rolling pin.
Erren Hart says
What great feedback, Rhonda! We’re so glad you enjoyed your experience, and thank you for taking the time to leave a review!
Stephanie Ellerton says
Just finished making these for a tea party with my Girl Guides this evening. They are going to love them!
Erren's Kitchen says
Oh wow, how wonderful, I hope they do 🙂
Rosemarie Pierce says
Erren’s are the VERY BEST scone recipes! I’m making my 3rd batch right now in 2 weeks! I tell everyone about her recipes!! I will always make only hers! Thank you! Today’s are a surprise for my daughter’s birthday!
On Christmas I brought the cranberry ones, she sent me home with some and regretted it! So today’s are raspberry!
Erren's Kitchen says
Thank you so much Rosemarie, I love to hear how much you enjoy my scone recipes. Happy baking 🙂
Michaela says
Hi, we made this a couple months ago and had no problem (delish!!) but now we’re noticing that the recipe calls for vanilla and milk in the wet ingredients for the scones but doesn’t list any measurements for them up top (only vanilla and milk in the glaze) Can you advise? Thank you
Erren's Kitchen says
Hi Michaela, thank you for pointing this out, not sure what happened there, I have amended it now. It’s eggs and cream you mix together and add to the dry ingredients, the milk and vanilla is indeed for the glaze! Sorry for the confusion 🙂