Scones, like banana muffins and French toast casserole (a.k.a. bread pudding), are one of those desserts that you eat for breakfast without anyone blinking an eye. And, with these, you are even getting in some morning fruit!

These scones are considered American scones because they are a little sweeter and slightly more dense than English scones; English scones are more like what we in the US would call biscuits.

This post was written by Megan Porta, writer, recipe developer and photographer behind the food blog pipandebby.com, where you can find healthy salads, easy dinners, layer cakes, and everything in between. Her debut cookbook, Cookie Remix [paid link], includes 75 cookie recipes inspired by your favorite treats such as donuts, cakes, drinks and more!

There is something so satisfying and yummy about the combination of raspberries and lemons. The mixture of tart and sweet, with the lovely reds and yellows, is an appealing marriage.

This buttercream frosting is the best raspberry frosting for when you want intricate cake or cupcake decorations. Like other buttercream frostings, it holds its shape really well.

Most raspberry desserts, simply mix in fresh raspberries into the batter or use them on top – like my raspberry scones. Other recipes like raspberry lemonade cookies call for freeze dried raspberries. What makes these cupcakes special is that in addition to whole raspberries, there is pureed raspberries mixed into the batter. 

Tips for Making the Best Raspberry Cupcakes