This post may contain affiliate links. Please see my disclosure policy.

Soft and tender raspberry cream scones make the perfect breakfast! Sprinkled with sugar and baked until golden, you’ll love this easy raspberry scone recipe. Recipe makes 14 scones.

Raspberry Cream Scones
Want to save this recipe?
Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!
Please enable JavaScript in your browser to complete this form.

Julia Child famously once said, “If you’re afraid of butter, use cream.” She’s right, of course, which is why I switched from butter to heavy cream for my go-to scone recipe. Using heavy cream means ultra-flaky, perfectly soft scones every time, and these raspberry cream scones are no exception!

Dotted with the prettiest raspberries and perfumed with almond extract, there’s nothing quite so fine as summer berries baked into tender cream scones. Serve warm with your morning coffee and enjoy!

Raspberry Cream Scones

More delicious cream scones:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Raspberry Cream Scones

Raspberry Cream Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 14 scones
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
Save Recipe

Description

Soft and tender raspberry cream scones make the perfect breakfast! Sprinkled with sugar and baked until golden, you’ll love this easy raspberry scone recipe. Recipe makes 14 scones.


Ingredients

Scones

  • 1 1/2 cups fresh raspberries
  • 3 cups flour
  • 1 Tbsp aluminum-free baking powder*
  • 1 tsp salt
  • 1 cup sugar
  • 1 1/4 tsp pure almond extract
  • 1 1/3 to 1 1/2 cups cold heavy cream

Topping

  • 1 Tbsp cold heavy cream
  • 1 Tbsp sugar

Instructions

  1. Line a rimmed baking sheet with parchment paper and arrange raspberries in a single layer; freeze for 1 hour. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl.
  2. Combine almond extract with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add raspberries and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
  3. Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
  4. Pull the wedges slightly apart, leaving an inch between them. Brush scones with cream and sprinkle with sugar.
  5. Bake for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.

Notes

Baking powder: Use an aluminum-free baking powder to keep your scones from turning blue.

Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

You'll also love:

Leave a comment

If you love this recipe, please consider leaving a star rating when you post a comment to help other readers. If you have a question, I'd love to hear from you too.

As always, thanks for your feedback!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 5 MB. You can upload: image. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

12 Comments

  1. Laura, I’m not afraid of butter or cream! But I’m definitely going to try your go to scone base. The texture of these is amazing. And I LOVE raspberries! Lovely photos as always! 🙂

  2. I’ve never had a cream scone before! What a delicious idea, Laura!! Will have to try these beauties soon!!