Raspberry Scones

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 16 scones
Author Sam Merritt


  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 4 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cups cold butter (frozen is better if you will be grating it, or at least pop it in the freezer for 5-10 minutes before grating)
  • 2 large eggs
  • 3/4 cup + 2 Tablespoons heavy cream divided
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon lemon extract Or zest of one lemon
  • 1 cup frozen raspberries


  • Preheat oven to 375F
  • Combine flour, sugar, baking powder and salt in large bowl. Cut in cold butter with a pastry cutter or, preferably, use a box grater to grate in the butter and then cut in with a pastry cutter, and combine until mixture resembles coarse crumbles.
  • In a separate bowl, whisk together eggs, 3/4 cup heavy cream, lemon zest or extract and almond extract.
  • Add wet ingredients into dry and combine until dough is just moist.*
  • Transfer dough to clean, lightly floured surface. Add your frozen raspberries and fold in berries by hand.
  • Flatten dough out until it is 3/4" thick.
  • Use a 2 1/2" wide biscuit cutter or the rim of a small glass to cut out 16 scones.
  • Transfer scones to parchment paper-lined baking sheet and brush with the reserved 2 Tablespoons of cream. Sprinkle tops with granulated sugar (preferably coarse sugar, but regular will work, too).
  • Bake at 375F for 15-18 minutes.
  • Allow scones to cool a bit before eating, but these are best when eaten warm.


*This is a quite dry dough that takes a while to thoroughly moisten. You may need to use your hands to get it to cling together, or if you are using your KitchenAid you may give it a few stirs with the mixer until it clings together.