This easy Mary Berry Raspberry Scones recipe is perfect for a quick breakfast or afternoon tea. Bursting with juicy, frozen raspberries, these scones are flaky and delicious. You can easily customize them by adding your favorite berries or chocolate chips. Enjoy warm with a dollop of cream for a truly delightful treat!
Ingredients Needed
- 3 cups (375g) all-purpose flour
- 6 Tablespoons (75g) granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 12 Tablespoons (170g) cold unsalted butter, cut into pieces
- ¾ cup (175ml) cold heavy cream, plus extra for brushing (optional)
- ¼ teaspoon vanilla extract
- ½ heaping cup of frozen raspberries (do not thaw)
- Coarse sugar for sprinkling (optional)
How To Make Raspberry Scones
- Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or bake directly on an ungreased baking sheet.
- Mix Dry Ingredients: In a food processor, add flour, sugar, baking powder, and salt. Pulse briefly to combine.
- Add Butter: Scatter butter pieces over the flour mixture. Pulse until the butter is cut into pebble-sized pieces.
- Combine Cream and Vanilla: Measure cold cream and add vanilla extract, stirring gently. Pour this over the flour mixture and pulse until it begins to clump together.
- Incorporate Raspberries: Transfer the mixture to a lightly floured surface. Scatter frozen raspberries over the top and work the dough into a cohesive rectangle.
- Laminate the Dough: Cut the dough in half and stack the halves. Press down to form a cohesive rectangle, repeating this process 3-4 more times until the dough is about 8×5 inches (20×12 cm).
- Cut Scones: Use a sharp knife to cut the dough into six even squares, pressing straight down without sawing.
- Prepare for Baking: Space scones 1-2 inches apart on the baking sheet. If desired, lightly brush the tops with cream and sprinkle with coarse sugar.
- Bake: Bake for 15-17 minutes or until scones are light golden brown. Allow to cool on the baking sheet before enjoying!
Recipe Tips
- Use Cold Ingredients: Make sure your butter and cream are very cold. This helps create flaky layers in the scones.
- Don’t Overmix the Dough: Mix the dough just until it comes together. Overmixing can make the scones tough.
- Keep Raspberries Frozen: Adding frozen raspberries straight from the freezer prevents them from breaking apart and turning mushy in the dough.
- Laminate the Dough Properly: Fold and press the dough several times to create layers. This makes the scones light and airy.
- Bake Immediately: After cutting the scones, bake them right away for the best rise. Letting them sit too long can affect their texture.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover raspberry scones cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: To freeze, wrap the cooled scones tightly in plastic wrap or place them in a freezer bag. They can be frozen for up to 3 months. To thaw, simply take them out of the freezer and let them sit at room temperature for about 1 hour before serving.
- Reheat: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and cover them loosely with foil. Heat for about 10-15 minutes until warm.
Nutrition Facts
Serving Size: 1 scone (approximately 92g)
- Calories: 277
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 39mg
- Sodium: 309mg
- Potassium: 90mg
- Total Carbohydrate: 33g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Dorset Apple Cake
- Mary Berry Apple Pie Recipe
- Mary Berry Salmon En Croute
- Mary Berry Lamb Casserole
Mary Berry Raspberry Scones
Description
This easy Mary Berry Raspberry Scones recipe is perfect for a quick breakfast or afternoon tea. Bursting with juicy, frozen raspberries, these scones are flaky and delicious. You can easily customize them by adding your favorite berries or chocolate chips. Enjoy warm with a dollop of cream for a truly delightful treat!
Ingredients
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or bake directly on an ungreased baking sheet.
- Mix Dry Ingredients: In a food processor, add flour, sugar, baking powder, and salt. Pulse briefly to combine.
- Add Butter: Scatter butter pieces over the flour mixture. Pulse until the butter is cut into pebble-sized pieces.
- Combine Cream and Vanilla: Measure cold cream and add vanilla extract, stirring gently. Pour this over the flour mixture and pulse until it begins to clump together.
- Incorporate Raspberries: Transfer the mixture to a lightly floured surface. Scatter frozen raspberries over the top and work the dough into a cohesive rectangle.
- Laminate the Dough: Cut the dough in half and stack the halves. Press down to form a cohesive rectangle, repeating this process 3-4 more times until the dough is about 8×5 inches (20×12 cm).
- Cut Scones: Use a sharp knife to cut the dough into six even squares, pressing straight down without sawing.
- Prepare for Baking: Space scones 1-2 inches apart on the baking sheet. If desired, lightly brush the tops with cream and sprinkle with coarse sugar.
- Bake: Bake for 15-17 minutes or until scones are light golden brown. Allow to cool on the baking sheet before enjoying!
Notes
- Use Cold Ingredients: Make sure your butter and cream are very cold. This helps create flaky layers in the scones.
- Don’t Overmix the Dough: Mix the dough just until it comes together. Overmixing can make the scones tough.
- Keep Raspberries Frozen: Adding frozen raspberries straight from the freezer prevents them from breaking apart and turning mushy in the dough.
- Laminate the Dough Properly: Fold and press the dough several times to create layers. This makes the scones light and airy.
- Bake Immediately: After cutting the scones, bake them right away for the best rise. Letting them sit too long can affect their texture.
Mary Berry Raspberry Scones