Imagine waking up to the comforting aroma of freshly baked scones wafting through your kitchen. Flaky Raspberry Scones not only offer a delightful taste but also provide a beautiful splash of color, making them a feast for the eyes as much as for the palate. The slight tang from the crème fraîche and sweet bursts of raspberries blend perfectly, creating a mouthwatering treat. Whether you’re planning a cozy brunch, a simple afternoon tea, or just treating yourself, these scones are quick to whip up and will surely impress your family and friends. With their delicious flavor and buttery texture, you won’t want to miss out on making these delicious treats!
Why Make This Recipe
These Flaky Raspberry Scones are more than just a breakfast option; they are a delightful treat that will elevate any gathering. The use of crème fraîche adds a rich creaminess, while the raspberries introduce a refreshing tartness that balances the sweetness perfectly. Each bite is tender and flaky, making them a joy to eat.
Preparation is straightforward, and they bake in less than 30 minutes, making them a perfect choice for busy mornings or spontaneous tea parties. You can also make them ahead of time and freeze the unbaked scones for a quick treat whenever the craving strikes. Plus, the ingredients are often pantry staples, making them budget-friendly without compromising on taste.
How to Make Flaky Raspberry Scones
Ingredients
- ½ cup [120 g] crème fraîche or sour cream
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 ¼ cups [320 g] all-purpose flour*
- ¼ cup [50 g] granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- 12 tablespoons [1 ½ sticks or 170 g] cold unsalted butter (cut into ½ inches [12 mm] pieces)
- 2 tablespoons raspberry jam
- ½ cup [50 g] raspberries
- Heavy cream (for brushing)
- 2 to 4 tablespoons milk
- 1 tablespoon unsalted butter (melted)
- ½ teaspoon pure vanilla extract
- Pinch salt
- 1 ½ cups [180 g] confectioners’ sugar
*Note: For best results, use high-quality all-purpose flour to improve the texture of the scones.
Directions
- Preheat your oven to 375°F [190°C] and line a sheet pan with parchment paper.
- In a medium bowl or liquid measuring cup, whisk together the crème fraîche, egg, egg yolk, and vanilla extract. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the cold butter and mix on low speed until the mixture resembles small peas.
- Remove the bowl from the mixer and gently fold the wet ingredients into the dry until just combined. Do not overmix. Transfer the dough to a lightly floured surface and knead gently 4 to 6 times, adding more flour if the mixture is sticky.
- Pat the dough into a square and roll it out to a 12 inches [30.5 cm] square, dusting with flour as needed. Fold the square into thirds, like a business letter, then fold into thirds again from the short ends, making a square.
- Transfer to the prepared sheet pan and place it in the freezer for 10 minutes to firm up.
- Roll the chilled dough back into a 12 inches [30.5 cm] square and spread the raspberry jam evenly over the top. Sprinkle the raspberries over the jam, pressing them in gently.
- Fold the dough into thirds again, seam-side down, and roll out into a 12 by 4 inches [30.5 by 10 cm] rectangle. Cut it into four equal rectangles, then cut each rectangle diagonally into two triangles.
- Transfer the scones to the prepared sheet pan and freeze while the oven preheats. This helps them maintain their shape while baking.
- Stack the pan of scones on another sheet pan to prevent burning. Brush the tops with heavy cream, taking care not to let it drip down the sides.
- Bake for 18 to 25 minutes, rotating the pans halfway through, until the tops and bottoms are lightly golden brown.
- Prepare the icing by combining the melted butter, vanilla extract, pinch of salt, and confectioners’ sugar with 2 to 4 tablespoons of milk until smooth. Adjust for desired consistency.
How to Serve Flaky Raspberry Scones
Flaky Raspberry Scones are best enjoyed warm or at room temperature. For a delightful presentation, dust them with powdered sugar and serve on a decorative plate. Pair these scones with a dollop of clotted cream or a drizzle of the prepared icing for a touch of sweetness. They make an excellent pairing with a cup of freshly brewed tea or coffee, and you can even serve them alongside fresh fruit for a well-rounded brunch experience. Perfect for breakfast, an afternoon tea gathering, or a cozy dessert option!
How to Store Flaky Raspberry Scones
For storage, place any leftover scones in an airtight container at room temperature, where they will stay fresh for about 2 to 3 days. If you want to enjoy them later, freeze them before baking. Wrap the unbaked scones tightly in plastic wrap and store in the freezer for up to two weeks. To bake from frozen, simply add a few extra minutes to your baking time. If you have leftover baked scones, reheat them in the oven for 5-10 minutes at 350°F [175°C] to restore their flaky texture. Always check for freshness, and discard any scones that develop an off smell or mold.
Tips to Make Flaky Raspberry Scones
- Use cold ingredients: Keep your butter and any dairy cold to achieve a flakier texture.
- Don’t overwork the dough: Mix gently to avoid tough scones; stop mixing once the ingredients come together.
- Experiment with flours: For a gluten-free version, substitute with a gluten-free all-purpose blend.
- Add spices: Consider adding a pinch of cinnamon or lemon zest for an extra flavor boost.
- Check your baking powder: Ensure your baking powder is fresh for the best rise.
- Cut with a sharp knife: This helps to maintain the layers instead of crushing them.
- Make-ahead: Prepare and freeze scones to bake fresh whenever desired.
- Substitute jam: Feel free to use other fruit preserves for different flavors, like apricot or blueberry.
- Elevate your icing: Add a teaspoon of almond extract to your icing for a unique taste.
- Swap raspberries: Try using cherries or blackberries instead of raspberries for variety.
Variations
Lemon Thyme Bliss Scones: Infuse the dough with lemon zest and a tablespoon of finely chopped fresh thyme for a refreshing herbal twist.
Chocolate Chip Raspberry Scones: Replace half of the raspberries with chocolate chips for a delightful sweet-and-tart fusion.
Maple-Glazed Scones: Substitute the sugar in the dough with maple syrup and drizzle a maple glaze on top after baking for a sweet breakfast treat.
Savory Cheddar and Chive Scones: Omit the jam and raspberries, adding shredded cheddar and chopped chives into the dough instead for a savory version.
Orange Cranberry Scones: Swap out the raspberries for dried cranberries and add orange zest to the scone dough for a festive flavor perfect for the holidays.
FAQs
Can I make this ahead of time?
Absolutely! You can prepare the dough in advance, shape the scones, and freeze them before baking. Just bake directly from the freezer, adding a couple of extra minutes to the baking time.
How do I store leftovers?
Store leftover scones in an airtight container at room temperature for 2-3 days. If you plan to keep them longer, consider freezing unbaked scones instead.
Can I freeze this dish?
Yes, you can freeze the unbaked scones for up to two weeks. Wrap them well in plastic wrap before placing them in a freezer bag.
What can I substitute for crème fraîche?
If you don’t have crème fraîche on hand, sour cream is an excellent substitute in terms of flavor and texture.
How do I prevent scones from burning?
Double-stacking your sheet pans helps insulate the scones and prevents them from browning too quickly on the bottom.
Can I double/halve this recipe?
Absolutely! You can easily scale this recipe up or down depending on your needs. Just ensure that you adjust your baking time if necessary.
What if I don’t have a stand mixer?
You can mix the dough by hand with a pastry cutter or fork to achieve a similar texture. Just be careful not to overwork the dough.
How do I know when it’s done?
The scones are done when they are golden brown on top and firm when gently pressed. Check the bottoms for a light golden color as well.
Flaky Raspberry Scones
Ingredients
Wet Ingredients
- 120 g ½ cup crème fraîche or sour cream Crème fraîche is preferred for richer flavor.
- 1 large 1 large egg
- 1 large 1 large egg yolk
- 1 teaspoon 1 teaspoon pure vanilla extract
- 2 to 4 tablespoons 2 to 4 tablespoons milk Adjust to reach desired icing consistency.
- 1 tablespoon 1 tablespoon unsalted butter (melted)
Dry Ingredients
- 320 g 2 ¼ cups all-purpose flour Use high-quality flour for best results.
- 50 g ¼ cup granulated sugar
- 1 tablespoon 1 tablespoon baking powder Ensure it is fresh for best rise.
- ½ teaspoon ½ teaspoon fine salt
- 180 g 1 ½ cups confectioners’ sugar For icing.
Additional Ingredients
- 170 g 12 tablespoons cold unsalted butter (cut into ½ inches pieces) Keep butter cold for flakiness.
- 2 tablespoons 2 tablespoons raspberry jam
- 50 g ½ cup raspberries Fresh or frozen, depending on availability.
- Heavy cream (for brushing)
- ½ teaspoon ½ teaspoon pure vanilla extract For icing.
- Pinch pinch Pinch salt For icing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.
- In a medium bowl, whisk together crème fraîche, egg, egg yolk, and vanilla extract. Set aside.
Mixing Dry Ingredients
- In a stand mixer, combine flour, sugar, baking powder, and salt. Add cold butter and mix on low speed until the mixture resembles small peas.
- Gently fold in the wet ingredients until just combined. Do not overmix.
Forming the Dough
- Transfer the dough to a lightly floured surface and knead gently 4 to 6 times, adding more flour if the mixture is sticky.
- Pat the dough into a square, roll it out to a 12 inches square, and fold it into thirds like a business letter.
- Fold into thirds again, making a square, and freeze for 10 minutes to firm up.
Preparing to Bake
- Roll out the chilled dough to a 12 inches square, spread raspberry jam on top, and sprinkle raspberries, pressing gently.
- Fold the dough, seam-side down, and roll into a 12 by 4 inches rectangle. Cut into four rectangles, then diagonally into triangles.
- Transfer the scones to the prepared sheet pan and freeze while the oven preheats.
- Brush the tops with heavy cream without letting it drip down the sides.
Baking
- Bake for 18 to 25 minutes, rotating halfway through, until golden brown on top.
Icing
- Combine melted butter, vanilla extract, salt, and confectioners’ sugar with milk until smooth. Adjust consistency as needed.