This basic scone recipe will work with any berries, so you can swap out the raspberries for blueberries, strawberries or blackberries, or use a mixture of them all. The scones are the perfect accompaniment to a cup of coffee or afternoon tea.
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 25 min |
| Yield: | 6 scones |
Ingredients
- 1 1/2 cups cake flour
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup heavy cream
- 1/2 cup sour cream, cold
- 10 tablespoons salted butter, frozen
- 1 1/4 cups raspberries (about 6 ounces)
- 2 cups powdered sugar
- 1/4 cup raspberry jam, or more as needed
- 1 tablespoon salted butter
- 1 to 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste
- Pinch kosher salt
Instructions
- For the scones: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the cake flour and all-purpose flour together in the bowl of a stand mixer, then add the granulated sugar, baking powder, salt and baking soda.
- In a pitcher, whisk the heavy cream and sour cream together.
- Using a box grater, grate the frozen butter and add to the flour mixture. Using the paddle attachment, mix on medium-low speed until the butter is worked in, about 1 minute. Add the cream mixture to the bowl and mix until you have a crumbly texture, about 30 seconds.
- Turn the mixture out onto a sheet of parchment paper and pat into a rough square. Use a rolling pin to thin the dough to a 12-by-10-inch rectangle.
- Scatter over the raspberries, then roll up like a jelly roll before flattening the log into a 1-by-4-by-12-inch strip. Cut into thirds, creating 3 squares, then cut each square diagonally, making 6 pieces.
- Transfer to the parchment-lined baking sheet. Bake until golden, about 20 minutes. Let cool on the baking sheet.
- For the icing: Whisk the powdered sugar, jam, butter, cream, vanilla and salt together in a bowl. If it is too thick, add more jam or a splash of cream. Spoon over the cooled scones and spread to the corners. Let set for an hour, then serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 758 |
| Total Fat | 34 g |
| Saturated Fat | 21 g |
| Carbohydrates | 109 g |
| Dietary Fiber | 3 g |
| Sugar | 60 g |
| Protein | 7 g |
| Cholesterol | 94 mg |
| Sodium | 512 mg |
Reviews
Delicious. Not the easiest scone I’ve made. The dough is really dry so I added a bit more cream. The rolling process is tough with so much crumb but the end product is delicious. I used blueberries but think it works with any berry.
This recipe is delicious!!! Make it immediately! I used rhubarb as it’s rhubarb season and I have a ton but the scones themselves are light and melt in your mouth! So good!
I need to adjust for high altitude but once I do, I think these will be perfect.
This such a fun and simple recipe to try, today. Of course “simple” means every step has to be done perfectly. Gave it my best.
We are high humidity here in South Georgia, so the dough came together beautifully. And I followed everyone’s advice and did NOT overwork my dough.
We are high humidity here in South Georgia, so the dough came together beautifully. And I followed everyone’s advice and did NOT overwork my dough.
First challenge? No fresh raspberries to be found. Substituted blackberries. Added lemon juice to balance off the added sweetness from the trade.
Shredding frozen butter is a game changer and I will use this tip for years to come. One step I added, out of habit, was to set the scones in the freezer for a few minutes before baking them.
I appreciate the recipe and will bake this version again…with raspberries.
Loved this recipe…but with a few changes. The dough was dry and would not come together. I added a bit more cream. The frosting was too thick…I added a little more cream and for a little tartness, fresh lemon juice. I like my frosting a little thinner and more like a glaze. With the extra cream, the frosting stayed soft. Also, I made nine large scones vs six huge scones! Not that I couldn’t eat a huge one! But, I would definitely make again.