These raspberry scones not only make a wonderful breakfast or brunch treat! I added some blueberries and they become patriotic too! A fun snack or dessert and so good with cream or ice cream!
I am happy to report that berries are abundant right now in the grocery store. The other day I needed something to go with our coffee in the morning that was not overly sweet, so I made scones.
Why this Recipe?
This scones recipe was adapted from the Joy of Cooking cookbook. I used to make scones a lot when my daughter was younger and we would have tea parties with friends. It has been a long time since we have done that and I think we are going to have to schedule a spring tea soon.
My girlfriends and I like to schedule a quarterly tea time to enjoy catching up with each other. Have you been to tea lately? These scones are great for breakfasts and brunches too. They would be fun to make for Mother's Day too.
These are also really nice for breakfast or a mid-morning snack.
These Blueberry Raspberry Scones are a nice treat that you will want to make again and again.
The scones are deliciously flakey and fruity.
They are great on their own, with cream or with coffee. Scones also go wonderfully with tea too.
Don't forget to pin this recipe
Delicious Scones Recipes
- Pumpkin Scones - One of our favorite recipes made with pumpkin and spice.
- Banana chocolate chip scones - A nice combination of chocolate and banana in a perfect breakfast bread.
- Simple Scone Recipes - Check out this compilation of scones recipes - perfect for tea parties.
- Cinnamon Sugar Scones - A delicious scone recipe that is perfect year-round
Blueberry Raspberry Scones
Blueberry Raspberry Scones
Ingredients
- 2 cups flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter cut into small pieces
- ½ cup milk
- 1 egg
- ¾ cup blueberries and raspberries sliced mixed together
- sugar for topping
Instructions
- 1. Preheat oven to 425° .
- 2. In a bowl, mix together flour, sugar, baking powder, salt and butter thoroughly.
- 3. Add the egg and milk until blended. Add the fruit, just until moistened.
- 4. Knead the dough against the bowl until the dough starts sticking together.
- 5. Move the dough to a floured surface and form into about an 8" round circle.
- 6. Cut the dough into wedges.
- 7. Place each wedge on a cookie sheet lined with parchment paper 2" apart.
- 8.Brush each piece with milk and sprinkle with a little bit of sugar.
- 9. Bake 14-16 minutes until golden brown.
Nutrition
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Do you like scones? What is your favorite scone flavor?
debbiedoos
Mmm! Love the combination. They look wonderful!
kristy @ the wicked noodle
These sound fantastic!! I've never thought to mix two berries together in a scone, love it!! Raspberries are my favorite and I love blueberries, too - great combination.
Raquel
Thanks Kristy! They came out really good & the fruit is still nice and juicy.
Tamara
Yours look very good. I usually think the scones you get at restaurant/stores are too dry but yours doesn't look that way at all. The best food in the world is summer berries, I sometimes think.
Raquel
I know what you mean Tamara. I love baking with summer berries! Then I figure I can count it as a fruit! 🙂
Stephanie
OH MY! These look delicious! Thanks for sharing the recipe, I'm going to have to try to make these! Yum!
Raquel
Thanks Stephanie - they are tasty!
Ann
I love, love, love scones--my favorite would be cranberry orange; but these look great too!
Raquel
I love cranberry and orange too Ann 🙂
Riya Ahuja
Hi Raquel..... I also Love cranberry and orange. and they are testy also.
Regina
So i tried this recipe however the dough did not get doughie. It was loose like the dough you use to make banana bread. Regardless of how much flour I added I could not get it to thicken up to a dough consistency that could be kneaded. What did I do wrong?
I did tweak the ingredients a bits. I used lactose free stick butter and evaporated milk because that was what I had on hand to use.
Raquel
It may have been the evaporated milk causing the issue. Where you using all-purpose flour or a different flour?