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Fast Raspberry Scones


Serve these raspberry scones at breakfast or with tea for an afternoon snack.

  • Prep:
  • Total Time:
  • Yield: Makes 20
Raspberry Scone

Source: Everyday Food, May 2010


  • 2 1/2 cups all-purpose flour, plus more for work surface
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk
  • 1 large egg yolk
  • 1 1/2 cups fresh raspberries (6 ounces)


  1. Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.

  2. Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.

  3. Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.

Reviews Add a comment

  • sonjacaywood
    23 JUL, 2017
    A waste of fresh raspberries from my garden, these are the Worst scones I've ever made! I thought the recipe seemed wrong as I was following it- I should have followed the reviews and not the recipe!
  • cf_wright
    1 JUL, 2017
    I agree with several of the other comments that it was too messy to knead. I followed some of the suggestions and increased the sugar to 1 cup and decreased the buttermilk to 1/2 cup. I then baked the entire messy batter-like (definitely not dough) in an 8x8 pan for 40-45 minutes. It was delicious but definitely not scones.
  • butterflyhome88
    27 MAR, 2017
    This recipe did not go well for me. I don't understand how one is supposed to knead the dough and leave the raspberries w[filtered]. Also, three strokes is not enough to knead this dough. I baked the mess I made, and the insides were completely flat, barely risen, and almost raw-looking, even though the outsides of the scones were getting very well done. If I do it over, I think I will be kneading the dough on it's own and then trying to fold the raspberries in after.
  • ALR9645663DW
    19 AUG, 2016
    I am wondering if anyone really tests these recipes. I had to throw this entire batch out. The dough was too sticky and "kneading" the raspberries in made such a mess. The bottoms burned on the parchment paper. I am an experienced baker so I do know my way around the kitchen. I thought these were awful
  • moll_
    30 DEC, 2015
    I made this gluten free and added extra buttermilk as some of the other commenters said, which made the dough a bit too moist but that really only affected the messiness! Otherwise, I added some vanilla extract and a dash of cinnamon for a bit more interesting flavor. I took another commenter's advice and brushed the tops with lemon juice before sprinkling with turbinado sugar. All in all, they came out great! It is a fast recipe but you will have clean up.
  • Vin Tage B
    30 JAN, 2014
    Remember, the dough in a scone is not usually sweet, like a cookie or cookie bar. If you prefer a sweeter scone, sprinkle more sugar on top or coat them with a light frosting.
  • Vin Tage B
    30 JAN, 2014
    I tried this Martha Stewart recipe for the Raspberry scones. They were very good. I used regular butter and mixed it with my Kitchenaid stand mixer instead of the food processor. I also used a scone pan and pressed half the dough in, layered in some raspberries, and then put some on top. It was very pretty and I didn't have to worry about storing them. My family ate them all within 18 hours. I questioned the one day keep time, but noticed they did dry out and harden slightly over night.
  • One Busy Mom of 4
    19 NOV, 2013
    Adjusting the recipe = BEST SCONES EVER! Reduce the buttermilk to 1/2 cup. Also, add 1/2 cup whole milk. Use frozen raspberries. Use 1 cup of sugar instead of 1/4 cup. I used a dusting of flour to assist in shaping the dough. Then cut scones (clean knife in between cuts). Once the scones were cut and on the parchment paper I wet the tops of each piece with a little water and then used a shaker and generously sprinkled the tops of the scones with granulated sugar before baking.
  • One Busy Mom of 4
    19 NOV, 2013
    My first batch turned out terribly. Second batch - I added another 1/4 cup sugar (1/2 c. total). I divided the dough making the first part with raspberries (messy) and the second part with crasins (1- 1 oz box) and orange peel (one orange lightly grated). They both turned out better than the first batch, but they still don't seem sweet enough. Next time I will adjust the recipe and try 3/4 cup buttermilk, 1/4 cup water and 1 cup sugar. Also, I am going to try frozen berries and bake longer.
  • Jenny Gonzalez Carrillo
    11 JUN, 2013
    I have a question, is it normal when i put the raspberrys the dough got all get because of the juices from the fruit?....i know is suppose to be messy but i don't think i did right. Help please, i will wait to see what they taste like. Thanks.