{"id":19601,"date":"2020-06-19T09:13:20","date_gmt":"2020-06-19T14:13:20","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=19601"},"modified":"2023-05-28T09:17:05","modified_gmt":"2023-05-28T14:17:05","slug":"crumb-topped-raspberry-scones","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/crumb-topped-raspberry-scones\/","title":{"rendered":"Best Homemade Fruit Scones (Raspberry Scones)"},"content":{"rendered":"\n

This Fruit Scones<\/strong> recipe yields raspberry scones that are buttery, tender, lightly sweetened, and irresistible<\/em>. Make them with fresh fruit and top with a lemon glaze.<\/p>\n\n\n

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This easy scone recipe is perfect for a sweet and fruity treat that you can serve any time of day!<\/figcaption><\/figure>\n<\/div>\n\n\n

Scones, like banana muffins<\/a> and French toast casserole<\/a> (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!<\/p>\n\n\n\n

These scones are considered American scones<\/em> 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.<\/p>\n\n\n\n

Either way, fruit scones are delicious to enjoy with breakfast, brunch, or alongside a cup of afternoon tea!<\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n
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Fruit scones are one of the most common varieties, and this recipe specifically yields delicious raspberry scones with fresh and colorful berries!<\/figcaption><\/figure>\n<\/div>\n\n\n

The secret to perfect scones, similarly to when you make pie crust or homemade puff pastry<\/a>, is making sure that your butter is at the right temperature.<\/p>\n\n\n\n

Your butter must be cold!<\/strong><\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

Scones<\/h3>\n\n\n\n
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  1. Start off by whisking together flour<\/strong>, brown sugar<\/strong>, baking powder<\/strong>, baking soda<\/strong>, and salt<\/strong> in a large bowl.<\/li>\n\n\n\n
  2. Then, make sure your butter<\/strong> is very cold and cut it into the flour mixture<\/strong>. You don’t want the butter to fully integrate into the dough.<\/em> Mix in the butter with your hands, squeezing it to smash it down as you work. Keep going until the butter breaks into pea-sized pieces. You could also use a food processor – giving short pulses until the butter is the correct size. If you do this with an electric mixer, you run the risk of over-mixing.<\/b><\/li>\n<\/ol>\n\n\n
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    \"Mixing
    As long as you use nice cold butter and avoid over-mixing the dough, this easy scone recipe will turn out perfectly every time!<\/figcaption><\/figure>\n<\/div>\n\n\n
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    1. In a separate bowl, mix eggs<\/strong>, sour cream<\/strong>, vanilla<\/strong>, and lemon zest<\/strong>.<\/li>\n\n\n\n
    2. Whisk the dry ingredients<\/strong> into the wet ingredients<\/strong>. You still want to be careful about not overworking the dough. Everything will be combined, but the batter will still be lumpy.<\/li>\n<\/ol>\n\n\n
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      \"Scone
      These baked scones are fairly simple to prepare, and once you’ve got the hang of the recipe it will become a breeze to quickly whip up a batch of delicious fruit scones!<\/figcaption><\/figure>\n<\/div>\n\n\n
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      1. To bake, you can divide the dough evenly and put it into a greased scone pan [paid link]<\/a> – this will make the most uniform scones. If you’re really worried about the scones sticking, make sure your pan is also lightly floured.<\/li>\n<\/ol>\n\n\n
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        \"Scone
        Using a scone pan is a sure-fire way to end up with perfectly baked scones with uniform shape, but it isn’t necessary for this recipe.<\/figcaption><\/figure>\n<\/div>\n\n\n
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        1. Or<\/em>, you could form the batter into a circle onto a parchment paper or silicone mat-lined cookie sheet and cut it into sections. Unlike desserts like madeleines<\/a> where the correct pan is a must, you can make perfectly respectable scones without a scone pan<\/strong>. This method yields less uniform scones (unless you measure your cuts), but the edges of each scone come out more crispy.<\/li>\n<\/ol>\n\n\n
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          \"Cutting
          You can also cut the scone dough by hand, making this easy scone recipe versatile and accessible regardless of your baking equipment!<\/figcaption><\/figure>\n<\/div>\n\n\n
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          1. I always add lemon zest to my raspberry scones because lemon and raspberry go so well together (think raspberry lemonade<\/a>). I place several raspberries on top of each scone before baking.<\/li>\n\n\n\n
          2. Scones are best within a few days, but you can freeze them in an airtight container for months<\/strong>.<\/li>\n<\/ol>\n\n\n\n

            Lemon Glaze<\/h3>\n\n\n\n

            I top my scones with a simple two-ingredient lemon glaze<\/strong> made by mixing together lemon juice and powdered sugar.<\/p>\n\n\n\n

            I use a ratio of 2 1\/2 teaspoons of lemon juice to 1\/2 cup powdered sugar. The goal is for the glaze to be thick yet still flow<\/strong>.<\/p>\n\n\n

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            These raspberry scones with lemon glaze are perfect as a special morning treat but can just as easily be served as a light and fruity dessert!<\/figcaption><\/figure>\n<\/div>\n\n\n

            Expert Tips and FAQs<\/h2>\n\n\n\n

            For a totally fun twist on these scones, I like giving them a crumb topping<\/a><\/strong>. (Let’s be honest, I like giving everything<\/em> a crumb topping – see my apple crumble pie<\/a>).<\/p>\n\n\n\n

            To do so, mix together 1\/4 cup of melted butter, 1\/2 cup + two tablespoons of all-purpose flour, 3 tablespoons of brown sugar, and 3 tablespoons of rolled oats to make crumbs. Put the unbaked crumbs over the scone dough before baking.<\/p>\n\n\n

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            \"Raspberry
            Finish your fruit scones with a crumb topping to add even more sweetness and an extra touch of buttery flavor.<\/figcaption><\/figure>\n<\/div>\n\n\n
            How do I store these fruit scones?<\/strong>

            While they’re best eaten within a few days, you can freeze raspberry scones in an airtight container and they should stay for months.<\/p> <\/div>

            Can I use other berries?<\/strong>

            Absolutely – swap the raspberries for blueberries, strawberries, blackberries, or any berry of your choosing. Any summer fruit also works well for these fruit scones. In a pinch, you can use dried fruit, but fresh fruit will make your baked scones really delicious.<\/p> <\/div>

            Are British scones the same as American scones?<\/strong>

            No, not quite. British scones are closer to what Americans would consider biscuits: usually lighter and fluffier and often served with jam and cream. (Mary Berry has an iconic recipe for British scones if you’re looking for a place to start<\/a>). On the other hand, American scones are a bit more solid and typically have a distinctive triangular shape.<\/p> <\/div> <\/div>\n\n\n\n

            Related Recipes<\/h2>\n\n\n\n