Better Than Bakery Raspberry Scones
If you love flaky, buttery scones with bursts of juicy berries inside, you’ll fall in love with these Better Than Bakery Raspberry Scones 💕.
I promise, once you make these at home, you’ll wonder why you ever paid coffee shop prices for one.
These scones are tender inside, lightly crisp on the edges, and packed with bright, tangy raspberries in every bite.
I make them whenever I’m craving something cozy with my morning coffee ☕ or want a quick treat to share with friends. Let’s bake these beauties together!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed 🧈
- 2/3 cup heavy cream, plus extra for brushing
- 1 large egg 🥚
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries (don’t thaw if frozen) 🍓
- Optional: coarse sugar for sprinkling
Glaze (optional but so good):
- 1/2 cup powdered sugar
- 1–2 tbsp milk or cream
- 1/4 tsp vanilla extract
Step-by-Step Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
In a small bowl, whisk together cream, egg, and vanilla.
Pour the wet mixture into the dry and mix gently until just combined. Don’t overmix!
Gently fold in the raspberries. The dough will be a little messy, but that’s okay!
Turn the dough onto a floured surface, pat it into a circle about 1-inch thick, and cut into 8 wedges.
Transfer to the baking sheet, brush the tops with cream, and sprinkle with coarse sugar if using.
Bake for 18–22 minutes, or until golden brown.
If using glaze, mix the powdered sugar, milk, and vanilla until smooth. Drizzle over slightly cooled scones.
Tips & Variations
- Want extra flavor? Add 1 tsp lemon zest to the dough 🍋
- You can swap raspberries for blueberries, blackberries, or chopped strawberries
- Freeze unbaked scones and bake straight from the freezer (add 2–3 extra minutes)
Storage
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm them in the oven or toaster oven for that fresh-baked feel!
Nutrition Info (Approx. per scone)
- Calories: 260
- Protein: 4g
- Carbs: 30g
- Fat: 14g
- Sugar: 10g
Final Thoughts
These Better Than Bakery Raspberry Scones do live up to their name. They’re soft, fruity, and irresistible—whether you’re sipping coffee, serving brunch, or just sneaking a snack.
Give them a try, and I bet you’ll be baking them again soon! 💗🥐
