Better Than Bakery Raspberry Scones with Flaky Buttery Layers

Better Than Bakery Raspberry Scones

I have tested scone recipes for months, tweaking flour, butter, and cream until the results tasted better than anything from a bakery case. These raspberry scones are that recipe. They bake up soft and plush, gently sweet, with a burst of raspberry in every bite. The edges turn golden and crisp while the centers stay tender and buttery.

Each batch makes 8 servings and takes about 55 minutes from start to finish. That includes 40 minutes of prep and 15 minutes in the oven at 400°F (205°C). Most of the prep is hands off chilling time, so you can measure, grate, and mix while the dough rests.

The secret is cold. Frozen butter, frozen raspberries, and cold heavy cream keep the dough from warming up before it hits the oven. Warm dough spreads, and cold dough rises into flaky layers.

I also press the dough together by hand rather than kneading it, which keeps the texture light instead of tough. I test each batch by pressing the dough lightly. It should feel soft and tacky, not sticky, and hold together when you squeeze a handful.

If you love these, try my blueberry scones, apple cinnamon scones, pumpkin spice scones, or a savory scone version. For more raspberry desserts, my chocolate raspberry cake and chocolate raspberry cookies are reader favorites. They use the same juicy berry flavor in a different form.

Serve these scones warm with coffee or tea, or split them and add a little butter and jam. They are a welcome addition to brunch, a holiday breakfast, or a weekend treat.

Because they travel well and reheat beautifully, they also work for potlucks and gatherings. I often bake a batch on Sunday and reheat one on a busy weekday morning.

Tips for the Best Scones

Scone dough is simple, but a few small details make the difference between a dry, crumbly puck and a tender, flaky scone. Here are the five tips I share with every home baker.

1. Weigh your ingredients. A kitchen scale is the most reliable way to measure flour. Scooping flour straight from the bag can pack in extra, and too much flour is the usual cause of dry, crumbly scones. If you do not have a scale, spoon the flour into the cup and level it off.
2. Keep everything cold. Freeze the butter the night before, and keep the cream and raspberries in the fridge or freezer until the moment you use them. Cold butter creates steam as it melts in the oven, which lifts the dough into flaky layers.
3. Mix by hand. A mixer or a heavy hand overworks the dough and develops gluten, which makes scones dense and tough. Use a rubber spatula and your fingers. Stop as soon as the dough is hydrated and no dry flour pockets remain.
4. Cut straight down. Use a sharp knife or bench scraper, press straight down, and do not twist. Twisting seals the edges and prevents the scones from rising evenly. Flour the blade between cuts so it does not drag the dough.
5. Chill the dough. Chilling hydrates the flour and keeps the butter cold. Warm dough bakes into flatter, less flaky scones. The dough rests in the fridge for 15 minutes, then the shaped scones chill again while the oven preheats.

If you follow these five steps, you will notice the difference in the first bite. The scones hold their shape, pull apart in tender layers, and stay soft for a couple of days. Once you nail the basics, you can adapt the recipe with different berries or a simple glaze.

Ingredient Notes and Substitutions

Heavy cream is the backbone of this recipe. Its high fat content makes the scones rich, tender, and flaky. I do not recommend substituting it with milk or a lower fat alternative, because the texture will not be the same.

Frozen raspberries are my first choice. They are available year round, and because they stay frozen until they hit the dough, they do not bleed color or turn the scones mushy. Fresh raspberries can be used when they are in season. If you use fresh, handle them gently and keep them chilled.

Sparkling sugar is sprinkled on top before baking. It adds a light crunch and a pretty sparkle. If you prefer a glazed scone, skip the sparkling sugar and drizzle a simple lemon glaze or vanilla glaze over the cooled scones. Both are delicious, and neither changes the basic method.

Full measurements are in the recipe card below. You will need unsalted butter, heavy cream, raspberries, all purpose flour, granulated sugar, baking powder, fine sea salt, and sparkling sugar. That is it. Simple ingredients, handled with care, produce a bakery quality result.

Recipe Instructions

This recipe makes 8 scones. Prep time is 40 minutes, bake time is 15 minutes, and total time is about 55 minutes. The oven temperature is 400°F (205°C). Read through the steps once before you start, and set out all of your ingredients so the cold items stay cold.

Ingredients

• 4 tablespoons unsalted butter, frozen
• 1 cup frozen raspberries
• 1 cup plus 1 tablespoon cold heavy cream
• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 2 3/4 teaspoons baking powder
• 3/4 teaspoon fine sea salt
• 1 1/2 tablespoons sparkling sugar, for the tops

Instructions

1. Line a sheet pan with parchment paper. Set it aside.
2. In one bowl, grate the frozen butter. In another bowl, measure the raspberries. Keep both in the freezer until you are ready to use them. In a third bowl, measure the cold heavy cream and keep it refrigerated.
3. Combine the flour, grated butter, granulated sugar, baking powder, and fine sea salt in a large bowl.
4. Make a well in the center of the bowl and pour in the cold cream. Gently stir with a rubber spatula until mostly combined. Then use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps. When the dough is almost combined but a few flour pockets remain, add the raspberries. Continue mixing gently until all of the dough is hydrated. Chill the bowl in the fridge for 15 minutes.
5. Once rested, dump the dough onto a lightly floured surface and gently press the clumps together into an 8 inch round. Cut the round into 8 scones. Place each scone on the prepared baking sheet with a few inches of space between them. Sprinkle the tops with sparkling sugar. Chill the tray in the fridge while the oven preheats to 400°F (205°C).
6. Bake for 15 to 20 minutes, until the edges and corners of the scones start to turn golden brown.
7. Let the pan cool on a wire rack, then enjoy.

Nutrition per serving: 197 calories, 32 g carbohydrates, 3 g protein, 6 g fat, 4 g saturated fat, 2 g fiber, 7 g sugar, 365 mg sodium, 15 mg cholesterol.

Storage and Freezing

Let the scones cool completely before you store them. While they are still warm, condensation can make them soggy. Once cool, place them in an airtight container with a paper towel or a slice of bread to absorb excess moisture.

They keep at room temperature for 2 to 3 days. Refrigeration works too, but it dries the scones out a little, so I usually keep them on the counter.

For longer storage, freeze the baked scones for up to 3 months. Wrap each scone individually in plastic wrap or foil, then place them in a freezer safe bag or an airtight container. Thaw at room temperature when you are ready to eat. Label the bag with the date so you know how long they have been stored.

To reheat, warm the scones in a 350°F (175°C) oven for about 5 to 10 minutes, or use the microwave for a quicker option. The oven brings back the crisp edge, while the microwave is faster for a single scone.

You can also freeze unbaked scones. Shape them, place them on a parchment lined tray, and freeze until solid. Transfer to a freezer bag, then bake them straight from the freezer, adding a few extra minutes to the bake time.

More Bakery Copycats

If you enjoy baking recipes that taste like they came from a bakery case, try my other copycat favorites. My bakery style blueberry muffins are tender, tall, and loaded with berries.

My bakery style chocolate chip cookies have crisp edges, soft centers, and plenty of chocolate. Both are easy to make at home and always disappear quickly. They are perfect for brunch, bake sales, and care packages.

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Better Than Bakery Raspberry Scones I have tested scone recipes for months, tweaking flour, butter, and cream until the results tasted better than anything from a bakery case. These raspberry scones are that recipe.

• Total Time: 55 min
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

4 tablespoons unsalted butter, frozen
1 cup frozen raspberries
1 cup cold heavy cream
1 tablespoon cold heavy cream
2 cups all-purpose flour
1/4 cup granulated sugar
2 3/4 teaspoons baking powder
3/4 teaspoon fine sea salt
1 1/2 tablespoons sparkling sugar, for the tops

Cook Mode Prevent your screen from going dark

Instructions

1-Line a sheet pan with parchment paper: Line a sheet pan with parchment paper. Set aside.
2-In one bowl, grate the frozen butter: In one bowl, grate the frozen butter. In another bowl, measure out the raspberries. Keep both in the freezer until ready to use. In a third bowl, measure out the heavy cream and keep it refrigerated until ready to use.
3-Combine the flour, grated butter, sugar, baking: Combine the flour, grated butter, sugar, baking powder, and salt in a large bowl.
4-Make a well in the center of: Make a well in the center of the bowl and pour in the cold cream. Gently stir with a rubber spatula until mostly combined, then use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps. When almost combined but some flour pockets remain, add in the raspberries. Continue gently mixing until all of the dough is hydrated. Then, chill the bowl in the fridge for 15 minutes.
5-Once rested, dump the dough onto a: Once rested, dump the dough onto a lightly floured surface and gently press the clumps together into an 8″ round. Cut into 8 scones, then place each one onto the prepared baking sheet with a few inches of space in between each. Sprinkle the tops with the sparkling sugar, then chill the tray in the fridge while the oven preheats to 400°F/205°C.
6-Bake for 15-20 minutes, until the edges: Bake for 15-20 minutes, until the edges and corners of the scones start to turn golden brown.
7-Let the pan cool on a wire: Let the pan cool on a wire rack then enjoy!

Last Step:

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• Prep Time: 40 min
• Cook Time: 15 min
• Method: bake

Nutrition

• Serving Size: 1 scone
• Calories: 197
• Sugar: 7g
• Sodium: 365mg
• Fat: 6g
• Saturated Fat: 4g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 15mg