Raspberry Cream Scones Raspberry Cream Scones

Photography: Maya Visnyei | Food styling: Michael Elliott/Judyinc.com | Prop styling: Geary House

Traditionally served with tea and often enjoyed for breakfast, buttery scones can be customized with your choice of fruit and dairy. 

  • Total time 50 minutes
  • Portion size 12 servings
  • Credits : Canadian Living Magazine




Preheat oven to 425°F. Line baking sheet with parchment paper. 

In large bowl, rub sugar with lemon zest (if using) until fragrant. Whisk in 3¼ cups of the flour, the baking powder, baking soda and salt. Using coarse side of box grater, grate butter into flour mixture; toss to combine. 

In small bowl, whisk together cream and egg. Make well in centre of flour mixture; using fork, stir in cream mixture just until ragged dough forms. In bowl, toss together raspberries and remaining 2 tsp flour. Add to flour mixture; toss to coat. 

Turn out onto lightly floured surface. Divide in half; quickly pat and lightly knead each into 5-inch round. Using pastry scraper or chef’s knife, cut each into 6 triangles. Arrange on prepared pan, 2 inches apart. Freeze for 15 minutes. 

Topping Brush with cream; sprinkle with sugar. 

Bake until deep golden brown, about 20 minutes. Transfer to rack. 

Test Kitchen Tip: Swap out the frozen raspberries for frozen blueberries or frozen sliced strawberries.

Nutritional facts PER SCONE about

  • Fibre 2 g
  • Sodium 331 mg
  • Sugars 10 g
  • Protein 5 g
  • Calories 335
  • Total fat 18 g
  • Potassium 95 mg
  • Cholesterol 67 mg
  • Saturated fat 11g
  • Total carbohydrate 38 g


  • Iron 14
  • Folate 32
  • Calcium 8
  • Vitamin A 19
  • Vitamin C 7
Share X
Baking & Desserts

Raspberry Cream Scones