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

Source: Everyday Food, May 2010
Total Time Prep Yield



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How would you rate this recipe?
  • ishaolinma4928149
    2 NOV, 2018
    It is a rule of thumb that when buttermilk is used, *baking soda* is needed to create the chemical reaction that raises the dough. I would cut back on the baking powder to one teaspoon and add one teaspoon of *baking soda*. Also, do not over knead your dough or it will come out tough. This only applies to scones made with gluten flour such as wheat.
  • MS11121203
    17 MAY, 2018
    After reading the reviews below, I almost did not make this Fast Raspberry Scone. However, since I think Sarah is a wonderful chef, I watched the video again, followed her instructions to a T, and I thought it was very fast and easy to make! To me, it was not messy. If you prefer a sweeter scone, you might want to add a little bit more sugar. I will definitely be making this again.
  • 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.

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