Homemade Raspberry Scone Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour (3 cups), granulated sugar (1 tbs), baking powder (2 tsp), and fine sea salt (1/2 tsp) until evenly blended.

Cut in the butter

Add the very cold, cubed unsalted butter (1/2 cup) to the dry mixture. Using a pastry cutter, two knives, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly so the butter stays cold.

Mix wet ingredients

In a small bowl, whisk together the heavy cream (1 cup), large egg (1), and vanilla extract (1 tsp) until combined.

Combine wet and dry

Pour about two-thirds of the cream-egg mixture into the flour-butter mixture and gently fold with a spatula or wooden spoon until the dough begins to come together. Add more of the liquid as needed—you want a soft, slightly sticky but manageable dough. Avoid overmixing to keep scones tender.

Add raspberries

Gently fold in the fresh raspberries (1 cup). If berries are very delicate, fold them in a few at a time to avoid crushing. It's fine if a few break and streak the dough lightly.

Shape the dough

Turn the dough out onto a lightly floured surface and shape it gently into a round disk about 8 inches (20 cm) in diameter and about 1 to 1 1/4 inches (2.5–3 cm) thick. Do not overwork the dough; press and pat rather than knead.

Cut scones

Using a sharp knife or a floured bench scraper, cut the disk into 8 wedges (like a pie). Alternatively, use a 2 1/2-inch round cutter for individual rounds, re-shaping scraps minimally to cut extra scones.

Transfer and brush

Place scones on the prepared baking sheet spaced about 1 inch apart. Lightly brush the tops with the remaining heavy cream (reserve about 1–2 tbs for brushing) and sprinkle with coarse sugar (1 tbs) if using.

Bake

Bake in the preheated 425°F (220°C) oven for 12–16 minutes, rotating the pan halfway through, until the scones are golden brown on top and a toothpick inserted into the center comes out clean (watch closely so raspberries don’t cause excess moisture).

Cool

Remove scones from oven and transfer to a wire rack. Let cool for 10–15 minutes before serving so preserves and cream won’t become runny when spread.

Warm the Martello raspberry preserve (1/2 cup) slightly if desired by placing the jar in a bowl of hot water for a few minutes or microwaving a small bowl for 10–15 seconds; do not overheat. This makes it easier to spread.

Cut or split each scone in half. Serve each warm scone with a generous spoonful of Martello preserve, a smear of softened unsalted butter (1/4 cup divided), and a dollop of whipped cream or clotted cream (1/2 cup).

Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Rewarm briefly in a 300°F (150°C) oven for 5–8 minutes before serving to refresh.