• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Caitriona Cooks

  • Home
  • Recipes
  • Tips & Techniques
  • About
  • Contact Me

Raspberry Scones

October 31, 2018

Jump to Recipe Print Recipe

On Sunday mornings we usually have no where we need to be so we take the opportunity to have a more leisurely breakfast. A frequent request is for raspberry scones. There is something wonderful about sitting down with a warm scone just out of the oven and a freshly brewed coffee (or hot chocolate).

We always have a supply of frozen raspberries from our garden in the freezer and they are great for baking. The fact that they are frozen makes it easier to add them to the scone mix as they don’t turn to mush when mixing.

There are a few secrets to making a light fluffy scone, some of which I learned this year while teaching a cookery class! The other instructor is a great baker and I’ve learned a lot from her.

  • Always sift your flour and try to get as much air into your flour as possible
  • Use gentle fingers when combining the flour and butter into breadcrumbs
  • Use a knife to mix the wet ingredients into the butter/flour combination
  • Don’t over knead, just gently knead enough to create the dough
  • When using a scone cutter, don’t twist as you cut. This will prevent the scone from rising.

You will see in the recipe that the amount of buttermilk is listed as between 3 and 5 tablespoons. Some times you will need about 3 tablespoons and sometimes 5. This can depend on the flour you  are using or the size of the egg or other factors. Always add the smaller amount first as it is easy to add more more but impossible to remove it.

Roll the dough to about 2 cm thick and cut into shapes, being careful not to twist the cutter.

Print

Raspberry Scones

Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Servings 8 scones

Ingredients

  • 250 g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 75 g butter cubed
  • 1 egg beaten
  • 3-5 tbsp buttermilk
  • 90 g frozen raspberries

Instructions

  • Preheat your oven to 180 C/350 F/Gas Mark 4
  • Sift the flour into a bowl
  • Add the salt and baking powder
  • Cut the butter into cubes and use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs
  • Beat the egg in a cup or bowl. Keep a little of the beaten egg to glaze the scones.
  • Make a well in the centre of the flour/butter mix and add the beaten egg and 3 tbsp of buttermillk
  • Combine the wet and dry ingredients gently using a knife. If the mix is too dry then add more buttermilk and continue to combine
  • Add the frozen raspberries and mix gently
  • When the dough has just come together, remove it from the bowl and knead it gently on a floured board
  • Roll the dough out to about 2cm thick and use a scone or cookie cutter to shape your scones. Be care not to twist the cutter as you cut
  • Glaze the scones with the remaining beaten egg. If you forgot to keep back some egg, then use some milk instead
  • Bake the scones in the oven for about 15 minutes.

Filed Under: Baked Goods, Breakfast, Vegetarian

Previous Post: « Vegetable Soup
Next Post: French Toast »

Reader Interactions

Comments

  1. Deirdre

    November 2, 2018 at 20:15

    Good recipe idea easy

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Categories

About Me

Hi! My name is Caitriona and I like to cook, especially for my extended family and friends.

Recent Posts

  • Carrot, Butternut Squash & Sweet Potato Soup
  • Summer Tomato Salad
  • Chocolate Torte
  • Spinach & Potato Soup
  • Chunky Vegetable Soup

Copyright © 2025 Caitriona Cooks with a little help from Damien Carbery · Privacy Policy

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept RejectRead More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT