Fast Raspberry Scones Recipe (With Video)

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

6

You won't believe how quickly and easily these homemade raspberry scones come together. They're made in a food processor, which eliminates the need for any stirring or kneading by hand. Simply pulse until a dough forms, then fold in berries and bake for about 15 minutes. You can also swap in other berries with great results. Keep this recipe in your back pocket for when unexpected guests drop by, or when you're craving a homemade baked good but are short on time—or energy.

Since these scones already contain fruit, they're best served with a pat of butter or dollop of clotted cream (the latter is the traditional choice in Britain) rather than jam. Enjoy them warm or at room temperature with afternoon tea or wrap one up for a bakery-worthy breakfast on the go.

Plate of raspberry scones with a pink cloth in the background — Jacob Fox

2 Ways to Mix This Dough

Food processor: Leaning on a food processor to bring the dough together makes all the difference. From working in the butter until crumbly to incorporating the eggs and buttermilk, the machine does it all—without the risk of over-mixing.

By hand: No food processor? No problem. You can still make this recipe by hand, it may just take a few minutes longer. Use two forks, a pastry cutter, or your fingers to work the butter into the flour in step 1. Using extra-cold butter will help keep it from getting too soft during the mixing process, which can impact the texture of the baked scones.

This recipe makes 6 good-size scones, but you can easily divide the dough into 8, 10, or even a dozen portions for a larger yield. If making smaller scones, check them around the 13-minute mark to ensure they don't overbake.

How to Test If Your Baking Powder Is Still Good

Baking powder loses potency over time, especially once it's been opened. Using baking powder that's past its prime can result in dense and heavy baked goods that don't rise properly. If you can't recall when you bought yours—or if the expiration date is creeping up—it's a good idea to test it to ensure it's still active.

Most baking powder is "double-acting," meaning it reacts both with liquid and the heat of the oven. Therefore, when combined with water, active baking powder should fizz upon contact. (Warm or hot water will give you the most rapid and noticeable results, so opt for that over cold water.) To test yours, place about 1/2 teaspoon of baking powder in a liquid measuring cup, then fill with 1/4 cup of hot tap water. Watch for the fizz, then get baking. If nothing happens, it's time to replace it.

Directions

Ingredients for making raspberry scones including flour raspberries butter milk egg and other baking basics arranged on a countertop — Jacob Fox

Preheat oven and make butter-flour mixture:

Preheat oven to 400°F. In a food processor, pulse together flour, 1/4 cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form.

Jacob Fox

Jacob Fox
Whisk buttermilk and egg yolk:

In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.

Jacob Fox

Jacob Fox
Incorporate raspberries into dough:

Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Gently press and fold dough to work in raspberries (there may be loose pieces of dough and a stray berry or two; that's OK). Avoid kneading or over-mixing.

Jacob Fox

Jacob Fox
Separate dough into pieces:

Gather and pat dough into a 1-inch-thick square, then cut into six equal-size pieces. Place scones, about 2 inches apart, on a parchment-lined rimmed baking sheet and sprinkle tops with 1 tablespoon sugar for a flaky finish.

Jacob Fox
Bake:

Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.

Jacob Fox

How to Store Homemade Scones

Keep scones in an airtight container at room temperature for 2 to 4 days. They can also be refrigerated for up to 1 week or frozen for up to 1 month. For best results when freezing, wrap scones individually in plastic wrap, then transfer to a freezer bag. Before eating, thaw frozen scones on the counter, which will take 2 to 3 hours.

Reheating Scones

To give leftover scones a just-baked taste, heat them in a 350-degree oven for 5 to 10 minutes, tented loosely with foil.

What to Serve With Raspberry Scones

Clotted cream is the traditional partner for scones in the U.K. We love these scones with a pat of butter, which is especially delicious when the scone is still warm. Some people enjoy fruit scones with whipped cream, honey, or chocolate ganache.

Variations

Switch up the fruit: Feel free to swap in a different type of berry—blueberries would be especially delicious here—or use frozen raspberries instead (do not thaw them before adding to your batter).

Add citrus or extract: For extra brightness, try adding up to one teaspoon of grated lemon or orange zest when pulsing together the dry ingredients. Alternatively, mix in a teaspoon of vanilla or almond extract for added depth.

Top with a glaze: If you prefer sweeter baked goods, skip the sugar on top and drizzle just-baked scones with a simple glaze or try this lemony version instead.

Frequently Asked Questions

What can I use besides fresh raspberries?

Besides fresh raspberries, you can use blueberries, diced strawberries, or even a combination of different berries in this recipe. You can also use frozen raspberries. Using frozen berries will result in fully intact pieces of fruit in the baked scones—this is because they won't become lightly crushed like fresh berries during the folding process.
What can I substitute for the buttermilk in this recipe?

If you don't have buttermilk on hand, simply combine 1 cup whole milk and 1 tablespoon fresh lemon juice or white vinegar. (You can also use apple cider vinegar.) Stir the mixture and let sit for about five minutes—or until it looks slightly curdled—before using. Besides contributing a touch of tanginess, buttermilk adds welcome moisture and aids with browning; therefore, we don't recommend replacing it with plain milk.
Why are my scones tough?

Tough scones can be the result of over-mixing the dough, which will also make them chewy. For light and crumbly scones, it's best to work the dough as little as possible—just until it comes together. It's OK if the dough is still crumbly; gently press the pieces into each mound before baking.

5 More Fruit Scone Recipes to Try

Updated by

Kirsten Nunez

Fast Raspberry Scones

2 Ways to Mix This Dough

How to Test If Your Baking Powder Is Still Good

Directions

Preheat oven and make butter-flour mixture:

Whisk buttermilk and egg yolk:

Incorporate raspberries into dough:

Separate dough into pieces:

Bake: