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!
The tangy freshness of the raspberries perfectly balances the buttery sweetness of the icing. These scones may look complicated to make, but making scones isn’t hard.
Everybody can make these without much effort. The dough is really uncomplicated.
The key is to cut the butter into dry ingredients until it looks similar 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.
The filling is just raspberries sprinkled with sugar – really, it doesn’t get much more straightforward than that! 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!
Iced Raspberry Scones
- FOR THE SCONES:
- 3 cups all-purpose/plain flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- ½ cup cold butter cut into small pieces
- 1/4 cup whipping cream
- 1/2 cup milk plus extra for brushing
- 1 teaspoon vanilla
- 1 large egg
- FOR THE FILLING:
- 2 tablespoons granulated sugar
- 1 cup of fresh raspberries
- FOR THE GLAZE:
- 2 tablespoons butter melted
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 3 - 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, milk, vanilla and egg. Stir in the wet ingredients until combined. If the mixture seems too wet, mix in more flour and then turn out onto a lightly floured work surface to completely bring it together with your hands. Press 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 8 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.