Luscious Raspberry Scones

Luscious Raspberry Scones

12 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  sal

“Make these tender and delicious scones for a special Sunday brunch.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. In a large bowl, stir together flour, baking soda and baking powder. Mix in butter and raspberry syrup. Add buttermilk and cream; mix just until moistened. Fold in raspberries. Form into an oblong loaf and place on a baking sheet.
  3. Bake in preheated oven for 12 to 15 minutes. Remove from the oven and cut loaf into 6 wedge shaped pieces. Place pieces on baking sheet and continue baking for 15 minutes, until golden.

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Reviews (12)

Rate This Recipe


These were so good they didn't last even 2 hours in my house! I used raspberry jam instead of syrup and added a bit more cream. I put one layer of dough down, then put frozen raspberries and blueberries on it, then put another layer on top and pinched the sides together.



these were amazing with my changes... used 1 c whole wheat flour and 1 c quick oats. used raspberry applesauce in place of butter and raspberry jam in place of syrup. a little dry so i added some more cream but then they came out amazingly moist and soft and delicious!!!

Leslie Sullivan

Leslie Sullivan

The flavor of these scones were allright, but the texture was a little odd. The raspberries completely lost their texture and fell apart into little itty-bitty pieces. They didn't hold their shape when cut into the traditional scone shape. I am going to feel playing with the recipe because the flavor was somewhat tantalizing.

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Amount Per Serving (6 total)

  • Calories
  • 285 cal
  • 14%
  • Fat
  • 8.1 g
  • 13%
  • Carbs
  • 47.6 g
  • 15%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 189 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Brunch Scones


next recipe:

Blueberry Scones