Description
Tender raspberry scones with crisp edges and a soft center. This easy recipe makes bakery-style scones quickly for everyday baking.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter cut into cubes
- 1/2 cup cold whole milk
- 1 large egg
- 1 cup fresh raspberries
- 1 tablespoon milk for brushing tops
Instructions
- Heat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, sugar, and salt until evenly combined.
- Add cold butter and work it into the flour using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-size pieces.
- In a small bowl, whisk milk and egg together, then pour into the flour mixture and gently stir just until a soft dough forms.
- Carefully fold in raspberries, keeping them as intact as possible.
- Turn dough onto a lightly floured surface and gently press into a 1-inch-thick round.
- Cut into 6 equal wedges and transfer to the prepared baking sheet, spacing them slightly apart.
- Brush the tops lightly with milk.
- Bake for 14 to 16 minutes until risen and lightly golden on the edges.
- Cool for 5 minutes before serving warm or at room temperature.
Notes
- Serve plain or with butter for a simple bakery-style finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American