For breakfast, a snack, or high tea, these easy raspberry scones are exactly that: EASY! Did I mention, delicious too?

Easy Raspberry Scones Recipe

Cuisine Breakfast
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 30
Author Karly


For The Scones

  • 2 C Flour
  • 1/2 C Sugar
  • 1 Tbsp Baking Powder
  • 1/4 tsp Kosher Salt
  • 1/2 C Unsalted Butter cold and cut into tabs
  • 1/2 C Half & Half
  • 1 Egg
  • 1 1/2 tsp. Vanilla Extract
  • 1/4 C Raspberries freshly smashed or jam/jelly

For The Glaze

  • 2 1/2 C Powdered Sugar
  • 6 Tbsp Half & Half
  • Zest of 1 Lime


  • Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside.
  • Using a food processor, add the flour, sugar, baking powder, and salt, then pulse to combine. Add cold butter and pulse until well incorporated and no large chunks remain.
  • In a small bowl, whisk together half & half, egg, and vanilla extract. Add to flour mixture and pulse until just combined. Turn the dough out onto a floured surface then gently knead 4 or 5 times to bring the dough together and reduce stickiness. Roll dough into a long rectangle about 1/4? thick then evenly distribute the raspberries over half the dough. Fold in half the long way, pinch the edges together, then trim any uneven ends to make an even rectangle.
  • Using a sharp knife, or pizza cutter, cut the rectangle into even squares, then cut the squares at a diagonal to create the triangle scones. Transfer to prepared baking sheet then bake for 6-7 minutes, or until edges are just barely golden brown.
  • Remove scones to a cooling rack and cool completely. Meanwhile, in a large bowl, genltly whisk together glaze ingredients. Dip cooled scones in glaze then place back onto cooling rack to harden completely. Enjoy!