How to Make the Best Raspberry Scones

We know how much you guys love our popular blueberry scone recipe. So we’ve revamped it to make the ultimate raspberry scone. It boasts a crumbly and delicate dough, impeccable browning, a soft texture, and is bursting with large pieces of fruit. Here are a few tips for a successful batch.

1. Combine milk and lemon juice instead of buttermilk

Buttermilk is often used to help dough rise in the oven. After a few attempts, we opted instead for a mixture of milk with a good amount of lemon juice. This more acidic preparation helps it rise even more. And, bonus, these are basic ingredients you likely already have in your kitchen for when the craving for scones arises.

2. Use all-purpose flour

We tried a version made with pastry flour, given that it’s lighter than all-purpose, and we had hoped to obtain a more crumbly and crisp dough. The result? The flour struggled to retain the fat and couldn’t control the rise in the oven. All-purpose flour was therefore the best option. But be warned; to ensure a delicate dough, work it with your fingers as little as possible.

3. Add an abundance of fruit

Lemon is a popular flavour when it comes to scones. Its freshness pairs perfectly with butter. Here, we’ve also included whole raspberries. Since you’re only handling the dough gently with your fingers, once the raspberries are spread throughout it, they remain almost intact. This means you’ll get large pieces of fruit in each bite. Using smaller fruits like blueberries or blackberries is also a possibility.

4. Make a butter glaze

Replace the buttermilk, which is normally brushed on the surface of the scones before baking, with melted unsalted butter. The scones will brown even better, and all that’s left is to sprinkle on some sugar for a sparkling effect.