The Best Raspberry Scones
Made with vibrant raspberries, simple pantry staples, butter, and sour cream — these raspberry scones are easy to make and delicious!
Servings 20 scones
Calories 281kcal
Ingredients
- 4 1/2 cups all-purpose flour
- 2 tbsp baking powder
- 1/3 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter
- 3 cups sour cream
- 2 cups raspberries fresh or frozen
- 1 egg for brushing tops
- 1/4 cup coarse sugar for tops
Instructions
- Combine all the dry ingredients together in a large bowl.
- Grate butter into the flour mixture. Gently fold in the sour cream.
- Carefully mix the dough together, being extra careful not to over-mix it. The dough should be crumbly in texture.
- Roll the dough into a rectangular shape. Spread raspberries evenly over the dough. Fold over the dough, rolling it into a log shape. Cut the scones into similar-sized wedges.
- Place scones onto a lined baking sheet, leaving space in between each other. Brush the tops with a whisked egg, followed by a sprinkling of sugar.
- Bake at 350°F for 30-40 minutes or until scones are golden brown.
Video
Nutrition
Calories: 281kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 55mg | Potassium: 218mg | Fiber: 2g | Sugar: 12g | Vitamin A: 444IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg