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These heavenly, melt-in-your-mouth Lemon Raspberry Scones are not only ridiculously delicious, they're also ridiculously easy and come together so quickly!
Have you ever (mistakenly) tried to trick yourself into thinking that something enticingly delicious was "safe" in the freezer? That you wouldn't be tempted by it if it was tucked away somewhere in Siberia? That's exactly what happened to me with these Lemon Raspberry Scones.
After taking pictures of these crazy good scones, I packaged up a few plates to take to friends. Not trusting myself (or Scott), I wrapped up the rest and quickly stashed them in the freezer. Not the kitchen refrigerator-freezer, mind you, but rather the one in the farthest corner of the garage, the one that takes a bit of effort to get to. You know, "out of sight, out of mind", as the old saying goes.
So much for earnest plans. After spending the last 30 minutes editing (in other words, "staring" at) the pictures for this post, I succumbed to the enticement and meandered (well, probably more honest to say, raced) out to the garage. It only took about 30 seconds in the microwave to remove the chill and restore every bit of deliciousness... oh my!
If you're frowning at me a bit, from the other side of this screen, you need to know that I did this more for you than for me. Simply because I really wanted to be able to describe just how incredible these little sweet confections are. How else am I supposed to write this post?
Oh goodness! Now I have a problem with my nose growing... Brother! That means that there's no way I can hide my indiscretion from Scott. Yikes! Busted again!
Seriously, these Lemon Raspberry Scones are melt-in-your-mouth delicious and amazingly irresistible. One friend commented after the first bite: "Oh my goodness, I've never tasted a scone anything like this, SO... delicious!"
Ridiculously easy!
The awesome thing is that they're as easy as they are delicious. We call it Ridiculously Easy around here. We have lots of recipes with this special little classification but, in order to take on that description, they have to live up to very specific guidelines. You can read more about these guidelines in this post but my nutshell definition is "Recipes that make you look like a kitchen rock star with minimal effort on your part."
A brilliant technique
This Ridiculously Easy Lemon Raspberry Scones recipe incorporates one of my favorite little kitchen tricks. I didn't come up with this technique myself but discovered it on the Cook's Illustrated site. They figured out that instead of having to "cut" the butter into the flour mixture (the classic biscuit/scone method), you could get the same results by simply combining very cold cream (or buttermilk in the case of biscuits) and warm butter, resulting in "globules" of butter suspended in the buttermilk (see picture below).
This lumpy mixture is then combined with the dry ingredients to form little pockets of butter that produce steam when the butter melts which creates little air pockets. The final result is tender flaky scones, with much less work when using this method! 🙌
Do you have to use heavy cream to make these Lemon Raspberry Scones?
Yes and no. I know that most everyone is trying to watch their calories these days. Because of that, I actually tried these scones with buttermilk instead of heavy cream that has significantly more calories and fat. Honestly, it's just not the same.
The scones were good with buttermilk, but not GREAT. They were more like raspberry biscuits. While there's nothing to turn your nose up about biscuits, they just weren't the same as melt-in-your-mouth crazy-good scones. So, in my humble opinion, if you're in the mood for some fabulous scones, use the real-deal ingredients and just plan to get a little extra exercise after breakfast or brunch!
A simple glaze
These scones aren't super sweet so the lemon glaze is, what I call, the crowning glory. It's a simple combination of powdered sugar, fresh lemon juice and milk or half and half. Just stir it up while the scones bake, let them cool slightly and glaze away!
A wonderful recipe to have in your breakfast/brunch collection
These Lemon Raspberry Scones will be sure to steal the show at any breakfast or brunch gathering. They're perfect for easy entertaining because you can make and bake them ahead then either freeze or serve fresh. Another option is to make the dough the night before, portion it out onto a sheet pan and refrigerate. In the morning all you have to do is bake these delightful sweet treats and... breakfast is served!
Put these scones on your "must make" list. Just learn a leasson from me though: don't even dream for a minute that you can hide them from yourself in the freezer!
Cafe Tips for making these Ridiculously Easy Lemon Raspberry Scones
- I use fresh raspberries to make these scones. Frozen berries tend to bleed more into the batter and make it an unattractive purple color.
- Break each raspberry in half with your fingers and distribute them over the dough. Then gently mix the dough. You want the raspberries to break up a bit, but you don't want the batter to turn pink.
- If your cream mixture doesn't form the "clumps" or "globules", your cream probably wasn't cold enough. You can stick the whole mixture in the freezer for another 5-8 minutes, then stir with a fork and you should see the clumps.
- You don't want to overmix scone dough. However, you do want to make sure all of the flour at the bottom of the bowl is incorporated into the dough.
- Be sure to refrigerate the scones for at least 15 minutes before baking. This helps the butter to chill again which creates tender scones. It will also help the scones to keep their shape.
- You can make these scones several hours ahead of time. Just scoop them up onto your sheet pan, cover with plastic wrap and pop the whole tray into the refrigerator. When ready to bake, transfer to the oven and bake as directed. They will take a minute or two longer to bake.
- You can also make these Lemon Raspberry Scones and freeze them, unbaked. Pull as many as you want out of the freezer and bake as directed, adding about 3-5 minutes extra to the total baking time. You want to look for a pretty golden brown color.
- I use a medium size retractable ice cream/cookie scooper to scoop up consistent sized scones. A medium size scoop will yield about 12 scones. If you use a larger scoop the yield will be closer to 8.
- Scoops are also super helpful for lots of other recipes. I really like this set of scoopers that includes a small, medium and large size.
- I spray my cookie scoop with non-stick cooking spray which makes scooping up the scones really easy.
- This recipe calls for lining a sheet pan with parchment paper. This is optional, but is nice for easy cleanup. I love these pre-cut parchment paper sheets. They come in a flat box for easy storage, are perfect for cookies, scones, biscuits, cake, etc. and a box will last forever.
- This batter is quite thick. You'll want a sturdy spatula or wooden spoon to stir it. At first, it might seem like all the flour mixture will not be incorporated, but keep going. All of a sudden it will be all mixed in. Don't be tempted to add more liquid.
- You may not need all of the icing and some of it will drip onto the foil or sheet pan.
Thought for the day:
When I consider your heavens,
the work of your fingers,
the moon and the stars,
which you have set in place,
what is mankind that you are mindful of them,
human beings that you care for them?
Psalm 8:3&4
What we're listening to for inspiration:
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Ridiculously Easy Lemon Raspberry Scones
Ingredients
For the scones:
- 1 cup heavy cream
- 8 tablespoons butter
- 2 cups all purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- zest of 1 medium size lemon
- ½ cup fresh raspberries
For the glaze:
- 2 cups powdered sugar
- 3 tablespoon milk or half and half
- 1 tablespoon fresh lemon juice
Instructions
For the scones:
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you'll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven. Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes.)
- Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.
- Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.
- After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).
- Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. The batter will be very thick, like a cookie dough. Don't over mix it, but you do make sure all the little flour bits are incorporated.
- Break each raspberry in half and sprinkle them evenly over the top of the batter. Stir once or twice, gently to mix the berries throughout the dough.
- Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. When you scoop, try to get some of the raspberries into each portion. Space the scones at least 2-inches apart to allow for some spreading.
- Refrigerate scones for at least 15 minutes or up to an hour. If you don't have room for 2 sheet pans in your refrigerator, put them all on one to chill. Then separate before baking.
- Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.
For the glaze:
- While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.)
- Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil.
- If you can wait, let scones sit for 15 minutes to let glaze set before serving.
Notes
Nutrition
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Oh my word Chris! I live in Etowah, NC. I just left a review about my British mom. Your verse gave me such joy! Thank you for sharing about yourself in your bio. Couldn’t love the Lord anymore! God bless.
I love that, Jacqueline, sounds like you have such great memories of growing up! And I love that you also love Jesus and you live right here in NC.🥰
Oh my gosh!!!! My mom came over after the war and me and my 5 siblings were raised on tea in our bottles!!!! Tea and scones were a part of our upbringing. These scones would have been served with pride! They are light and airy with a crisp crust. The lemon and raspberries were perfect. Thank you!!!
Hi Jacqueline, Thank you for the lovely review! It's such high praise to hear that your mom would approve of this scone recipe. We're delighted to hear how well these turned out for you - thanks so much for letting us know!
Made these today, hubby gave 10 stars!
Thanks for the excellent review, Diane! It's great to hear what high praise your husband gave this recipe (and your baking skills!) - we appreciate you taking the time to let us know!
I was given this recipe by a great Aunt. It has become a family favorite. I have made this as it many times and have also subbed other fruits. They always turn out perfect and never have even one left over. I make them for mothers day, fathers day and for work family just because. Everyone loves them. I love the technique of the cream and butter. Just perfection. Thank you for sharing and for all your tips.
Hi Anissa, Thanks for your kind comments and for sharing your experience with this recipe! It's wonderful to hear how often you make these scones for family and friends. We're so glad to know how much you and your loved ones enjoy our lemon raspberry scones - thank you for letting us know!
Have you ever used blueberries to make these scones?
Hi Sandy, You can certainly substitute blueberries for the raspberries in this recipe - multiple readers have reported good success with that. We do have a lemon blueberry scone recipe here: https://thecafesucrefarine.com/ridiculously-easy-lemon-blueberry-scones/
Whichever recipe you use, we hope they turn out well for you!
I wish I had read more of the comments before baking. I feel the 400 degree oven is too hot. They burned on the bottom in the oven at only 13 minutes, had to take them out. Put the oven down to 350 and put them back in. Oven rack was in the middle section of the oven not the bottom and used Wilton baking pans. I had left them in the fridge for a little over 1/2 an hour before baking. They were for Easter breakfast but not. Disappointed. May try them again but not at 400.
I'm so sorry you had trouble with these, Gale. I always bake mine at 400 - scones and biscuits need that boost of heat. If you try the recipe again, you might want to double your sheet pan. Wilton pans are a little thinner than the ones I use.
I have a cup of fresh blackberries on hand and am tempted to sub for raspberries. Your thoughts?
Hi Diane, I think fresh blackberries will work well!
I haven't tried these yet, but all your recipes have been great so far.
My question is: can I substitute strawberries for the raspberries?
Thank you, Renee
Hi Renee, Our readers have reported success with substituting strawberries for raspberries in this recipe. We also have a strawberry scone recipe here: https://thecafesucrefarine.com/ridiculously-easy-fresh-strawberry-scones/.
Hope these turn out well for you!
Hi, This is the first recipe of yours that didn’t turn out for me. The scones spread so much and were burnt on the bottom. Left in the refrig for 15 minutes before baking. Should I have left them in longer? So disappointed as everything I have made from your website has been so so good.
Hi Liz, I'm so sorry you had trouble with this recipe.
I'm wondering if your oven runs a little hot or if your baking pan is thin. Either one of those could cause burning on the bottom. A remedy for this is to use two sheet pans stacked and to make sure the oven shelf is not too low.
Regarding the spreading, butter and flour can vary in their moisture content. Also, cream varies, which can cause different results. It's best to use heavy cream vs regular cream. Also, you might want to add a couple of extra tablespoons of flour to your dough next time.
Again, so sorry this recipe didn't work well for you - I hate wasting good ingredients.
Thank you for your advice. Will definitely try again. Absolutely love your website. I’m sure it was me…not your recipe!
Hope your next attempt is much more successful, Liz! Please let us know if we can help further and we'd love to hear how these turn out for you this time.
Hi, Chris! I think your metric button is playing tricks on you again. It's claiming your 8 tablespoons of butter weigh 118.29 grams (should be 113) and that your 6 tablespoons granulated sugar weigh almost 89 grams (should be more like 75 grams, I believe.) The grandlings are so excited to make these - and if they can stop themselves from terminal snacking before we're meant to add them, there might even be some raspberries left to put in the scones! Thanks, Chris!
Thanks, John! I'll run it through my conversion plugin again!
Made these for a book club tea party, and they were a huge hit!
Hi Scooby, Thank you for the wonderful review! So glad to hear how much you and your book club enjoyed this recipe - thanks for letting us know!
A definite keeper! So easy to make and not dry like some of the ones I've made in the past. They were consumed and enjoyed within an hour! Thanks so much for sharing!!
Thank you for the great review, Graciela! It's wonderful to hear how much you enjoyed this recipe - we appreciate you taking the time to let us know!
These are always a hit with family and friends! I was wondering if I could make the scones in the evening , cover the scones , place in refrigerator and bake first thing in the morning? Thanks so much for this great recipe!
Hi Jill, yes, that works really well! You can also freeze the unbaked scones, then bake right from the freezer. Just give them a few extra minutes in the oven to account for starting out with frozen dough.
Love these scones. Everyone loves these scones when I make them!!! People scarf them down. So easy! I use blueberries instead of raspberries sometimes, but other than that follow the recipe exactly!!! Thank you for the recipe.
Hi Sweet Rachel, Thank you for the excellent review! It's wonderful to hear how well this recipe turned out for you and how much you and yours enjoyed them. Thanks for taking the time to let us know!
Hi Chris, thanks for this lovely recipe! I'm new to baking, regarding the portion size, what would be?
I'm thinking 1/4 cup of batter each?!
Thanks
Rosemarie
Hi Rosemarie, the scoops linked in the recipe are a medium, which makes 8 scones, or a large, which makes 12. The medium size scoop holds about 2.7 Tablespoons and the large holds about 1/3 cup. Hope you enjoy this recipe!
If I’m serving 2 days later, should I freeze them? And should I glaze before freezing? Thx.
Hi Linda, yes, I would freeze them and save the glaze until after they’re thawed. Enjoy!
So easy and delicious with a great texture Probably the easiest scone recipe I have used.
Thank you for the great review, Dee! So happy to hear that you enjoyed both the recipe and the scones!
Loooove this recipe! The liquid butter in the cold cream is genius. I've made this a few times, I had failed to get the proper lumps the first 3 times, I assumed I just wasnt letting my cream get cold enough etc. But this time I changed my butter brand and instant globules! Worked perfectly. My husband had been saying that that other brand isn't real butter but I thought he was just being elitist. If any of you are struggling to get the lumps, try a different brand!
Btw every time it was incredibly delicious and light even if the technique wasnt perfect! Cheers!
Awesome! Thanks for the review, Caitlin!
I’m questioning the 400 degree as my scones turn brown really fast. I made them smaller, but I only baked them for 14 minutes, the second batch I put in for 12 at 375 and they were also brown but I had to add another minute to make sure they were baked through.
The one I tried was very tender and tasty, but the caramelized outside changes the taste to more of a cookie, not a scone.
Easy to make and the butter in the cold cream is a very clever way to get that buttery tender texture. Will try again at lower temp, I’m thinking 350 may be? Any suggestions?
Hi Chantal, every oven is a little different, however 400˚F is the proper temperature for baking scones. The high temp is necessary for the scones to rise quickly, keep their shape and create that beautiful melt-in-your-mouth texture as the butter melts and creates little air pockets.
Your oven may run hot - you might want to check the accuracy with an oven thermometer. On another note, because ovens can vary so much, the time given is a suggestion. It's always good to set a timer for approximately one half to three quarters of the suggested baking time and see how things are going. Hope that helps!
Can blueberry be used? and can they be made without Lemon juice, my son is allergic to citrus fruits.
Hi Mary, we do have a blueberry scone recipe here- https://thecafesucrefarine.com/ridiculously-easy-lemon-blueberry-scones/ and yes, you can omit the lemon if you need to.
My scones turned blue , looks mouldy but tastes ok. I will not be giving them to my sick friend. Any thoughts on why they turned blue-grey?
Hi Joyce, just wondering if you use fresh or frozen raspberries?
Can these scones be made with dried cranberries and orange? Would the recipe stay the same just the fruit & citrus change?
Hi Lil, yes! Here is the recipe: https://thecafesucrefarine.com/ridiculously-easy-orange-cranberry-scones/
I love this recipe. I am wondering if it would work to add a slightly over ripe banana in place of the other fruit.
Thanks, Frannie! We actually have a banana version here- https://thecafesucrefarine.com/ridiculously-easy-banana-bread-scones/
These are definitely a favorite go to recipe. Quick question - I was asked to make these for a church bake sale. I will bake the day before the sale.and drop off at church. What is the best way to store them.until.the sale the following morning? Thank you.
Hi Shelly, Scones are best on the day they are baked but if you need to make them a day ahead, store them in an airtight container lined with a layer paper towels.
This recipe is delicious, and I’ve made it a lot! I wonder if I could make a gluten-free version using an all purpose flour blend (Robin Hood). Made from rice flour, potato starch, pea hull fiber, tapioca starch and xanthan gum. What do you think?
Thanks, Bev! All of our scones and biscuits work well with GF flour. Enjoy!
I'm going to try strawberry's...a little nervous due to being at high altitude so will definitely be adding the xtra flour!
Hi Molly, we do have a strawberry version you might like! Here's the link-
For Canadian bakers, you need to be aware that American cups measure less than Canadian cups. Canadian cups are 250 ml where American are 240 ml. Not making adjustments will result in flat scones. Always try and use weight measures on most American recipes when baking.
Hi Gabriela, thanks for pointing this out. I was not aware there was a difference!
Can these be cut in to 8 triangles instead of the rounds? Then put in the fridge overnight?
Yes, that will work, Carrie!
I had no room in my refrigerator to chill them before baking, so my “scones” were pretty flat. BUT they still tasted wonderful! The next time I will make sure to chill them! Thanks for a wonderful recipe!
Thanks for sharing your results, Stephanie. Another factor could be that the cream you used had a higher water content. Try to find heavy cream that's at least 36%.
I was VERY skeptical of this technique, especially when my butter/cream mixture didn’t glob up like the photo. So I put the mix in the freezer for a few minutes before adding the flour. Worked like a charm. Everyone loved this recipe for Father’s Day. Thank you!
So glad to hear that, Laura!
These were amazing! I used frozen raspberries that I picked myself and froze. They worked great. And the lemon glaze is the best. And you're right. Hiding them in the freezer from myself doesn't work. Lol
Best scones ever! Thank you
That's awesome, Sabine! Thanks for the review!
These scones are amazing. I always avoided scones because of rolling issues so I love this recipe. Am going to try with raisins!! Do you think they would come out the same?
Thanks, Sandra! Raisins will work. Enjoy!
Made these scones and they were melt in the mouth delicious! Will definitely do it again! Thanks for the recipe!From Toronto Canada
So glad to hear that, Asha!
Mine flatened out like cookies , made the dough really cold but still came out flat ?
Hi Jack, so sorry you had trouble with these scones. Flour and butter can vary a lot in moisture content. You may want to try adding 2-3 tablespoons of extra flour next time.
I am currently chilling them, anxious to try. Question and I hope it won't affect them. The butter cream mix did not look like the gobs described. Cream thoroughly chilled and butter cooled.
Hi Sharon, hope things turned out well for you. If you don't get the little globules you can chill the mixture and they will show up.
I made recipe exactly as written. Even so, mine spread out like cookies. I did refrigerate the scones before baking. Any suggestions on how to make so they keep their shape as in the pictures??
Thanks.
Hi C, I'm sorry you've had trouble with these scones. Flour and butter can differ a lot in their water content. I would try adding more flour. Start with 2-3 tablespoons and see if that helps.
Can you freeze the scones?
Hi Camilla, yes these freeze very well. You can freeze them baked or unbaked and bake from frozen (our preference!)
Hello, do you think I could substitute half and half in place of heavy cream?
Also, do you apples would work in place of raspberries?
Thank you
Hi Michele, you could sub half and half but you won't get that same melt-in-your-mouth texture.
Yes, apples will work well in this recipe or you might enjoy this one: https://thecafesucrefarine.com/ridiculously-easy-cider-glazed-apple-scones/
So easy and absolutely delicious! I omitted the glaze & they were scrumptious! I just made another batch today - again omitting the glaze but am thinking of serving them with whipped cream.
Thanks for the review, Donna!
Absolutely fabulous recipe. I shared the scones with friends and they agreed with me that they are very delicious. Definitely a repeat. 🙂
Awesome! Thanks for the review, Darlene!
My Aunt Pat shared this recipe with me. Truly delicious, tender scrumptious scones. Family favorite.
Wonderful! Thanks for letting us know, Anissa!
I replaced the flour with quinoa and it wasn't good. I also didn't like it because I didn't mix it. When you put oven at 100 instead of 400 they really do not turn out the same. They were completely raw in the middle. Do not recommend this recipe.
Haha! You gave me a much needed laugh, Karen!!😂
Made these using blueberries instead of raspberries. These are to die for. My family loved them and asked for more. Thank you for this amazing recipe. It is definitely a keeper!
Thank you for the review, Diane!
Has anyone tried making these with honey instead of sugar? Or other sugar free option?
Hi Beth, I haven't tried this recipe without sugar but perhaps one of our readers will chime in.
These are the best scones ever!! I make them all the time! Question—would it be possible for me to refrigerate the dough over night and then scooping them out and baking in the morning? Taking to a brunch potluck tomorrow and would love to go ahead and get the dough made, but portion out and bake in the morning! Please let me know, thank you!
Hi Hinal,
You can definitely do that, but I like to scoop them up the night before onto a sheet pan, chill them overnight and then you’re ready to bake.
Hinal, the scone dough can be made, portioned & then put in the freezer. Once frozen, you can store them in the freezer until you want to bake them. They actually turn out BETTER than when baked at the time of mixing. You might need to add a couple of extra minutes .. depending on how many scones you bake. I like to bake 2 scones in the morning - principally to ensure I don't sneak back to the cooling rack for a second one.
Thanks so much for sharing your helpful tips, KD!
These are so perfect! They turn out amazing every time! I've done raspberry lemon, blueberry lemon and cranberry orange and they never disappoint. I'm so excited to have stumbled upon this recipe!
Awesome! Thanks for letting us know, Michelle!
I made your Lemon Raspberry Scones! They were delicious!
The one change I made: heavy cream was almost $6 for a pint... so I made my own heavy cream with 1/4 cup butter with 3/4 cup whole milk... other than that I followed your recipe
katy
Thanks for your review, Katy!
These scones are so easy and so delicious. I volunteered at a hospice in the kitchen and they were a staple every Monday morning. I have made them also with blueberries, peaches and strawberries. ❤️
Thank you for the review, Debbie!
They were so delicious. Planning on making them again soon. Since I've never made scones before, I was unsure of how they would turn out. More like a cookie this time but will let them cook a little longer and not use a dark pan next time.
Thanks, Peggy!
I have tried this and made some variations other fruits. It seems to be a favorite with the morning mass group with coffee.
Scarred me at first but techniques are great.
That's great, John! Thanks for letting us know!
Okay people, these are AMAZING!! I have out of town guests for a few days, so I wanted to provide a nice breakfast each day before venturing out. I made these and my friends husband ate 3, as did my hubby. Before I knew it, we were down to 1 and a 1/2 scones left. LOL! They are beautiful and oh so tasty!!! I cook far more than bake and they were simple to make! The fresh raspberries and lemon add so much zing!
Awesome! So glad you enjoyed these, Diana and thanks for the run review!
They were a huge hit. I’ve only ever made scones from the bagged mixes and they were kind of dry. I was leery making them from scratch, but they were amazing. I used more raspberries as 1/2 cup is like 8 raspberries. I will be making these again and again. Thank you!!!
Wonderful! Thanks for letting us know, Donna!
Oh my goodness! These were so delicious and turned out great. I love to cook, but I have never had much success with baking. Thank you for the straight forward recipe with very helpful tips! The cream in the freezer before adding melted butter is genius. Our family is hooked!
Awesome! Thanks for the review, Dawn!
Absolutely delicious!!!!! I will be making these again and again!!!
Wonderful! Thanks for the review, Cheryl!
This recipe was great, especially with the lemon icing. I thought that the scones without the icing were a little bland, but the author of this recipe did mention that so I can't complain. The raspberry flavor came through very well and it was complemented beautifully by the lemon. This recipe was also very easy to make (the heavy cream + melted butter was genius!) and I will definitely be baking these again!
Thanks for the review, Sarah!
These scones were easy and delicious! I love the lemon zest and raspberry flavors together. I was wondering, could it be made in one pan and then cut into individual pieces after baked? If so, what size pan would work best?
Hi MA, sure, you could do that! I would use a 9-inch round pan. You could score them before baking.
The butter technique…and chilling for awhile. Makes them sooo flaky, I almost needed a fork. This is a very good recipe. One difference, though, was mine only took about 12 min till done, according to the toothpick test. I also couldn’t get mine beautifully round and uniform like the pictures, even though I used a cookie scoop. They spread like other scones. Probably not enough chill time in the fridge. Thanks for this!
Hi Carol, flour and butter can vary in moisture content, causing the sos. You may want a tablespoon or two of extra flour next time you make these scones.
I could not even get through the ads enough to even get to the recipe. I had at prayed 3 pop up windows of videos. Your page is over kill with ads. This is exactly why most people can’t even focus nowadays on an article online.
Hi Spring, if you click on the PRINT RECIPE button you can get to an ad-free recipe. Ads are the way we're able to offer well-tested recipes to our readers for free.
This was pretty easy. And pretty delicious. It absolutely needs the glaze, I thought at first maybe I could get away without it.
I substituted plant-based heavy cream for traditional heavy cream, and it turned out just fine.
Thanks for the review, Ross!
I made these scones this morning. They came out melt in your mouth perfect. I used an ice cream scooper to dip scones onto baking sheet got 9 larger ones cooked 18 minutes and they turned out heavenly. These are so soft the melt in your mouth I love them. Thanks for the butter tip it works perfectly. Renea Leahy
Wonderful! Thank you for the review, Renea!
I just made these but used chopped dried cherries (what I had on hand). The new technique with the melted butter and cold cream was interesting. While the end result was delicious the scones looked like a partially melted scoop of ice cream. Not sure what didn’t work. I will make again using a food processor to cut the butter into the flour.
Hi Colette, sorry you had difficulty with these scones. It's really hard to say why yours spread so much. Flour and butter can vary a lot from brand to brand. The technique shouldn't make a difference. Again, sorry these didn't turn out for you - so many others have had good success.
These are good but they don't quite have the texture I am used to. They taste like pie crust which I like but I was expecting more of a dense biscuit type texture.
Hi Leah, I think you're looking for more of a British scone. Our daughter lived in the UK for 7 years so I had a lot of scones "across the pond". They are delicious but totally different than American scones. These are supposed to be more of a "melt in your mouth" type of scone, one that you don't need butter or jam on. If you don't care for this type of scone, it would be better to stick with versions from the UK. I love both types but they are different.
Can these be made with jam instead of fresh fruit?
If so, what quantity do you recommend?
Thanks
Hi Elaine, I would not recommend making these with jam. They will spread and come out like pancakes instead of scones.
What is the best way to store these scones to keep them fresh?
Hi Jenna, you can keep them covered on the counter for a day or so but we like these best fresh. If you want to freeze them and bake from frozen that works well. You can also freeze them once they've been baked.
I just love these! Would it be possible to have ingredients in grams? I get inconsistent results and while I use the same products/ingredients. I'm thinking it's the flour. Thanks.
Hi Gayle, if you look on the recipe card, directly across from the word "Instructions" you'll find a button to toggle to metric measurements. Hope that helps!
Can you make these gluten free using gluten free flour.
This recipe is absolutely amazing I have been using your recipe for years !!
Thank you ,
Lisa E.
Hi Lisa, so happy you enjoyed the scones!
Regarding your question, all of our scone and biscuit recipes work well with GF AP flour.
These scones were ridiculously delicious, however they were quite short on easy or quick.
It was really hard to mix the raspberries into the stiff dough. They did not rise very well, rather spread out on the cookie sheets . While we did enjoy seeing the butter and cream have the fun reaction, we believe it would have taken less time overall to cut the butter in the more usual way in our food processor.
We are experienced scone makers, and loved how they tasted, but are doubtful we would try these again.
Hi Louise, thanks for your review.
So happy you have a method that works well. Go with whatever works best for you!
However, as you can read from the other comments, most of our readers absolutely love this technique and find it super easy.
Do these freeze well?
Hi Tammy, these freeze perfectly. We like to freeze them unbaked but either will work.
Absolutely easy and delicious!!!
Yay! Thanks for the review, Sharon!
can I use frozen raspberries?
Hi Joan, I did not have good success with frozen berried. They were too wet.
Just made these and they are so easy to make. I made a couple of changes … used plant butter and cream and it worked fabulous. I made ice cream a few days ago with roasted strawberries lime and basil and had a little left over so I swirled the strawberries in the batter and used lime instead of lemon. They are a hit! I will be making again, hopefully with raspberries and lemon the next time. Thanks so much for sharing your recipe ♥️
That's great, Vickie! Thank you for the review!
Absolutely delicious and definitely easy! Everyone loved them. I plan to make mini boxes of them for gifts, so I would love to get the printable labels for this recipe. Thanks.
Thank you, Marygene! We do not have labels for this recipe at this time.
Well, the dough tasted great, however as another reviewer mentioned, the dough was dry (I had to sprinkle with more cream) and these did not rise at all. In fact, they spread - so far out that they crawled over the edge of the cookie sheet/parchment, and I had to clean my oven. All of my products were fresh, too. I found the butter/cream method interesting, but I'll go back to my tried & true recipe and method. Glad others had some success, because the dough was delicious.
Hi Moxie, so sorry you had trouble with this recipe. As you can read from the reviews, others have loved it so much. It's difficult to say what went wrong without having been there in the kitchen with you.
Would I be able to make these using raisins instead of the raspberries? I would also have to use gluten free flour because of celiac.
Yes! Both of those will work well, Jody!
These were absolutely delicious! I’m still trying to master scones, more out of stubbornness than anything else. I came across a great sale on plump, juicy organic raspberries lately and picked this as my “next try” recipe. These scones had the best flavour of any I’ve tried so far. Texture was also amazing. They didn’t get as tall as I’d hoped but I know that’s just me. I froze six “cookie scoops” of the dough on parchment, covered with cling wrap in a vacuum seal bag. I also put the extra icing in a plastic reusable piping bag and popped that in the freezer too. This morning was the test… while the icing bag defrosted in a tall glass of warm water I baked two frozen scones (on the parchment, on pre-heated pizza stone in a pre-heated toaster oven) at 400° for 27 minutes as recommended. OhMyGoodness!!! Unbelievably delectable - so flavourful, light and flaky with a slightly crunchy golden top! Dare I say these might even be better baked from frozen? I’ve never enjoyed my Sunday morning coffee more than I did today. My scone recipe search is officially over. I ate both scones! Thank you for posting this glorious recipe.
Thank you for the review, Debbie! So glad you enjoyed these!
Prep time is more like 35 minutes if you include the wait times in the refrigerator and freezer. Then there's 15 minutes more waiting at the end, so total time from start to table is 1 hour 15 minutes. They are in the oven now and I'm eager to find the extra half hour compared to mixing butter in with a pastry cutter will result in better scones. It is a lot easier! Also, I found that the batter was too stiff to mix in raspberries without a lot of damage, and the mix looked pretty uneven. I'm planning to make half the glaze based on my experience with glazed scones...
Thanks for the review, Hugh!
Hi thank you for sharing this. Oh so delicious recipe. I made them yesterday morning and they truly were amazing. I love the technique of melting the butter and chilling the whipping cream instead of cutting in butter so much easier. I have a question instead of baking the whole batch I wanted to save them and bake them and I needed them so I put put the prepared scones dough in my refrigerator overnight in the covered container and today they have a bluish greenish tint to them as if they are moulded, any clue as to why this would be? My raspberries were a few days old. I’m hoping it’s not that they turned and contaminated the whole dough. I also read something about a kind of baking powder that have some chemical in them that could cause that do you have any idea?
Much appreciated. I really don’t wanna lose this whole batch of dough. They are truly amazing. Scones are my new favourite thing to make
Thank you, thank you, Shannon
Hi Shannon, so happy you've enjoyed this recipe!
Regarding the bluish color, it is a reaction with the baking powder. They are perfectly safe to eat. It helps to use aluminum-free baking powder although sometimes you still can have a bit of an issue with this.
Oh, that’s such a great relief. Thank you so much for clarifying.
I made this recipe exactly as the directions stated, and the scones did not rise very much. I chilled in the refrigerator for an hour as well. Any thoughts as to what could have happened? I made three batches and all the same and I used the measurements for the baking powder and baking soda. This is a mystery.
Hi Barb, it's difficult to say why they didn't rise without having been right there in the kitchen with you. Is your baking powder and baking soda fresh?
Another thought is that if your oven temperature is off, it could cause and issue with rising.
Incredibly delicious and so easy to make! Everyone loves them! Thank you for the great recipe.
Awesome! Thank you for letting us know, Mary!
Dying to make these, they look absolutely delicious, would they be ‘high’ enough to split and fill with whipped cream and lemon curd or raspberry jam?
Hi Margaret, that sounds delicious and would work well.
These were unbelievably delicious! We added a bit of white chocolate to ours and opted to drizzle that on top instead of icing. When I tell you these were buttery, soft, and decadent, I mean it. We will be making these regularly!
Wonderful! Thank you for letting us know, Tara!
I am about to try this recipe and am wondering whether instead of using a cookie scoop, I might flatten the dough somewhat so I can use a round cookie cutter instead. If so, how flat should I make the dough? 1-inch? 2-inches?
Hi Annie, you can roll out this dough and cut it into circles. I would roll it about 1½ inches tall.
Delish!! Big hit! Not dry--just wonderful. DIL Loved them!
Wonderful! Thanks, Carol!
Sorry it’s me again. I doubled the recipe and they turned out very flat. I refrigerated for 30min before baking.
Did you use a tablespoon of baking soda? It baking powder that is one tablespoon.
Confused about the baking soda. One tablespoon! Seems like a lot?
Hi Karen, it's half a teaspoon of baking soda and one tablespoon of baking powder. The amounts are correct.
I made them for our book group at church. I did a double batch none left.
It was easy and tastes great.
Thank You
Wonderful! Thank you for letting us know, John!
These are, hands down, the best scones I have ever eaten! The technique of pouring the melted butter into the super cold cream makes the lightest crumb! And so much easier than grating frozen butter!
Awesome! Thanks for the review, Jan!
Made these for a tea party and was asked for the recipe over and over. Even people who didn’t like raspberries and lemon loved them. Melts in your mouth. Thanks for sharing
Wonderful! Thanks for the review, Fran!
I wonder if these can be made with blueberries?
Thanks!
Yes! We have a blueberry version here- https://thecafesucrefarine.com/ridiculously-easy-lemon-blueberry-scones/
I made these today and they are wonderful!!! So easy and tasty. Will make another batch and freeze for later.
Wonderful! Thanks for the review, Sueann!
Can these be glazed before freezing or so I need to wait and thaw the scones first?
Hi Gloria, you can do it either way. Whatever is more convenient for you!
I came across this recipe on line a couple of weeks ago. Today, I finally made them. Super delicious!! The recipe was very easy to follow with very clear instructions. Upon baking the scones, the tops formed a little bit of a crust while the insides stayed nice and soft. The scones are not overly sweet, which I liked very much, and the icing provided an added dimension of sweetness coupled with the tartness of the lemon juice, which gave the scones the perfect amount of sweetness and tartness. I won't even bother to put them away. I will share with family, otherwise, I will eat them all in no time. This may have been my first time making them, but it won't be my last time for sure! Thanks for such great recipe!!
Wonderful! Thank you for your review, Liliana!
I have made these several times and everyone loves them! I was wondering what other variations are poaaible as I like the melted butter and freezing the cream, it is so easy!!
Thanks, Judy! Check out this post for all the variations we've posted- https://thecafesucrefarine.com/9-melt-in-your-mouth-ridiculously-easy-scone-recipes-perfect-for-spring-entertaining/
I made these scones for coffee with the ladies and were fantastic! Making more this weekend to freeze before baking to have on hand!
Awesome! Thank you for the review, Linda!
I may have missed the answer to this questions in your blog. I see that you freeze the fully baked scone, but can you freeze the scone batter and then bake for the same result. I prefer things fresh out of the oven. Thanks!!! I didn't have raspberries the first time I made these. So, I substituted blueberries, and they were super tasty.
Hi Rachel, yes you can freeze them unbaked. Glad you enjoyed them!
I made these yesterday and they truly are delicious. My husband and I each had 1 and the rest went to the freezer. Ten minutes later he appeared with 2 more scones. I will definitely be making these again! Thank you!!
That's great, Joanne! Thank you for your review 🙂
These were UH-mazing! SO easy and delicious, I added an ouch of nutmeg and just a bit of homemade vanilla paste to both the dough and glaze, this is a keeper!! Thank you!
Awesome! Thanks for your review, D!
This recipe was very easy to put together. I set the oven to 400° and set timer for 18 minutes the minimum recommended baking time. The batch burned after 15 minutes. I reduced the oven to 375° and they were ready at 10 minutes. They were easy, taste great, I make them again with the oven revisions.
So happy you enjoyed this recipe in the end. I'm sorry your first batch burned. Every oven is a little different that why I always give a time plus an "OR", "bake for 18-22 minutes or until light golden brown". Because ovens can be very different, it's a good idea to check half way through and see where things are at.
These were delicious, and very easy to make. I've made them a few times before but cant remember if I used salted or unsalted butter. Help!
Hi Cathy, either works! We always use salted.
I loved these scones. Can I extend the refrigerated time to overnight and bake them the next morning?
Hi Mari, so happy you enjoyed them!
Regarding your question, yes that works well! I have even frozen them and then baked right from the freezer, giving them a few extra minutes in the oven.
Hi! I LOVE your photos, I enjoy orange- raspberry combos. If I use an orange instead of lemon do you think it would be same measurements?
Thank you for sharing, look forward making these for Easter brunch 🐣
Hi Carol, thanks so much for your kind words 💕
Regarding your question, I would use the zest of 1 orange in the scones but a bit more orange juice in the icing. Just sub 2 extra tablespoons of orange juice for 2 of the tablespoons of half and half.
Can I use this recipe with savory add ins like bacon and cheddar?
Hi Susan, you might like this recipe- https://thecafesucrefarine.com/easy-cheddar-chive-biscuits/
Thanks. I will!
Good Morning! Last evening I made the Lemon Raspberry and the Maple Pecan scones to have for breakfast this morning. While making them my husband could barely wait till they were glazed, his anticipation was well worth the wait. He said both were awesome, which surprised me because he is a total anything pecan kind of guy. The same went for my granddaughter’s! Both recipes even though they were a little different were so easy and so delicious. The butter in the cold heavy cream makes these effortless. I told my husband the recipe came from my new favorite web site! Thank you Chris for another great recipe along with all the beautiful photos (thanks you Scott!)
Happy Baking, Teri
That's great, Teri! Thank you for your kind review!
I made these this morning, following the recipe exactly as written. Chilled the scones for about 40 minutes in the refrigerator before baking. I set one timer for 18 minutes and a second timer for 20 to be sure to check them on the early end of the baking time. They were done and getting too brown at 14 minutes! I pulled both batches out at 14 minutes and they are browner than the photos. Also, even though the cream was chilled in the freezer and when added, the melted butter made the right texture of butter globules, I still felt like these scones spread more than they should have. They look like raspberry biscuits! My husband says, "don't worry, they smell delicious and I will eat them!" I am kind of disappointed though in the outcome, after following the directions so carefully.
Hi Marti, I'm so sorry these didn't work out for you.
I'm wondering if your oven might run a little hot?? Eveyone's oven is a little different. That's why I always give a time span as well as saying something like "OR until they're light golden brown".
Regarding the spreading, flour can vary in it's "thirstiness". Butter can vary in the water content and spreading is sometimes the result. You might want to add an additional 2-3 tablespoons of flour if you make these again, using the same ingredients. You could also turn your oven to 375˚F after you put the scones in, to reduce the heat a bit.
Again, sorry these were not successful for you. I hate wasting good ingredients!
That's a great idea! Thank you.
As promised these scones were easy to make and delicious. I have a question. After baking the dough looked green inside. I read that baking powder can react with the raspberries and make it look green or blue. Have you had this happen to you. Is there a way to correct it. I was afraid to eat them after noticing the greenish color. It also happened after I froze them before baking. Thank you for any advice you can offer.
Hi Cheryl, I have never had this happen however I have also read that it can happen. The scones will still be delicious and there's not problem with safety however you could try coating the raspberries with a teaspoon or two of flour before adding them to the dough. The flour might coat them enough to prevent the chemical reaction.
Love these scones. I've made them three times in the last few weeks with my son since finding the recipe. I am planning on doing blackberry lemon as well. Can this recipe be adapted to any add ins? Such as chocolate chips instead of berries? I love the taste and texture of the dough part so want to keep that but adjust the add ins.
Hi Grace, so happy you've enjoyed these scones. We love them too!
Regarding your question, chocolate chips would be delicious! We have lots of variation recipes in our archives also, utilizing the same basic recipe: https://thecafesucrefarine.com/?s=scones
The best scones I’ve ever had! Delicious and easy to make..
Awesome! Thanks for your review, Eileen!
I made these scones and they were so delicious! I used frozen raspberries but didn’t put them in the batter until the last second! It worked really good! I love the almost frozen cream and butter! Thank you for the recipe. 😊
Awesome! Thanks for your review, Donna!
I followed the recipe exactly and mine did not turn out at all. The dough would not incorporate. Then after adding the raspberries the dough seemed TOO wet. I make scones all the time - about once a week - and these were a failure for me 😞
Hi Tibb’s mom, I’m so sorry these didn’t work out for you. It’s difficult to say what went wrong without having been right there in the kitchen with you. So many others have had such great results. Again, so sorry, I hate wasting good ingredients!
The most tender scones, I have ever made. Didn’t have raspberries for this batch, so I chopped up an apple added dried cranberries and orange zest. Yummo. This is my go to recipe from now on. The near frozen cream with the hot butter. Genius!!!!
Awesome! Thanks for your review, Lynne!
I made your Blueberry Lemon Scones and they turned out amazing! I love the tip about the cold cream and butter. So much easier than the way I have done it before. Thank you for a great scone recipe. It is a keeper!!
Wonderful! Thanks for your review, Judith!
Hello, do I have to refrigerate them before baking? Making 15 dz so trying to figure this out.
Hi Darlene, yes it helps them hold their shape. You can also bake them from frozen if you wanted to make them ahead of time. We like to freeze them on a sheet pan and then once frozen you can transfer them to tupperware or freezer bags.
Do scones have to completely cool before glazing?
Hi Sandy, you do not need to cool them before glazing. Enjoy!
This recipe looks absolutely scrumpious! My question is about the lemon used. We live in a very rural area and shopping for "fresh" is not always easy. Would bottled lemon juice ever work for the glaze? But what then for the zest? I found dried lemon zest once, but, "no-go" - - it was bitter. Comments & suggestions welcome!
Bottled lemon juice will work. If you can't find fresh lemons, just skip the zest.
Chris? Do you think dried Red Raspberries would work in this recipe? Would there be any modification required? Thank you.
Hi Peacetou, I think dried berries would work well without any modifications!
Does this work the same with other berries like cranberries, blueberries, strawberries?
Hi Christie, funny you should ask. We also have those recipes:
https://thecafesucrefarine.com/ridiculously-easy-orange-cranberry-scones/
https://thecafesucrefarine.com/ridiculously-easy-fresh-strawberry-scones/
https://thecafesucrefarine.com/ridiculously-easy-lemon-blueberry-scones/
ENJOY!
These scones were delicious! However, mine flattened out a little bit more than yours. I'm wondering if I should have made an adjustment for high altitude?
Hi Pat, there are several variables. Some butter has a higher water content than others. Also, it can be the type of flour you use. I would try adding a few extra tablespoons of flour next time and see if you have better results.
Hi Chris! made a double batch of these yesterday. Gluten-free! Used a Gluten-free pastry flour blend and recipe without other modifications. Delicious! Thank you for another "keeper" for my gluten-free recipes. Forgot to say I froze one tray to bake later...Will update how they do after cook them. Likely won't be long, lol!😉😁
That's great to know! Thanks for your review!
Deliciously the same after freezing, thawing, baking. 👍🏻👌
Deliciously the same after freezing, thawing, baking. 👍🏻👌
Yay! Thanks for the review!
my oven must cook hotter than yours, because when i took the first batch out at 18 min they were too dark. So i timed the 2nd bacth for 15 but checked at 14 and they were done. Super easy to make and you are right they are "heavenly" soft on the inside crunchy/crispy on the outside.
I love them, thank you for sharing your recipe. yum
So glad to hear that, Deolinda!
Thank you for this recipe. They turned out delicious! I was wondering what is the best way to store these. Can I leave them out or should I put them in the refrigerator because of the milk in the glaze. Thank you!
Hi Coco, you do not need to refrigerate them. The sugar in the glaze will stable the small amount of milk.
I would like to take these to my aunt who is 98 and lives alone. Id prefer to bake them and then freeze them so she doesn’t have to worry with the oven (I live 8 hours away). Do you think that is advisable?
Thank you,
Marti in Tampa
Hi Marti, you could definitely freeze them. They won't be quite as crisp when thawed on the outside but they will still be delicious!
These turn out perfect and absolutely delicous.
Thanks for letting us know, Wendy! So glad you enjoyed these.
Thank you for this wonderful recipe! I actually thought I DID NOT like scones because of coffee shop ones that are SO dry. So, glad your beautiful pictures enticed me to make them. So, so good and 100% dangerous. I've made them twice now. Both times for other people. Thankfully because I would eat them all! Also, I wanted to thank you for your encouraging scriptures at the end of each of your recipes. And what you are listening to. God has such encouragement in His word. I love how you've combined your love of food/recipes with your love of the Lord!
Thank you for the kind and encouraging comment, Dawn! We're so glad you enjoyed the scones and the website 🙂
I made these earlier this year with rave reviews! I was wondering if you have tried fresh strawberries in this scone? I have a bumper crop of strawberries here in the PNW and wanted to try something new with them ☺️
That's great, Lori! They are excellent with strawberries, we have a recipe here- https://thecafesucrefarine.com/ridiculously-easy-fresh-strawberry-scones/
Horrible website. Too many ads that pop up and also cover the recipe. Not worth the time to try and read anymore
Thanks for sharing your thoughts, Suzanne. It would be nice to be able to have a website sans ads. However, the ads are the way we are able to offer well-tested recipes to our readers for free.
Please feel free to leave a star rating if you try this recipe.
Kind regards,
Chris
In response to the person who complained about the ads, there were no ads popping up when I read the recipe and wonderful description. I haven’t made them yet as I just found the recipe, but I certainly intend to! I’ll come back and do the rating afterwards I’m sure it’s going to be a five star! Thank you so much for sharing and God bless.
Thanks, Micahla!
I'm trying to read the recipe and there are "tons" of "pop-up" ads which are distracting when you're trying to find the recipe~
Hi Bridgette, I'm sorry you've had trouble with this. There shouldn't be any pop-up ads that can't be "x"ed out of. If you see that please take a screenshot and send it to us so we can forward it to our ad company. The ads are how we make our living, pay our employees, afford expensive equipment, run the website and offer well-tested recipes to our readers for free.
Well worth the entire read for this recipe!
Thanks, so much, ZeZe 🥰
I was introduced to scones by a sweet Australian friend in 2002. I fell in love and have been baking them ever since. I’ve also been searching for an easier way to get that flaky wonderful texture that is essential to call oneself a scone. (It’s amazing what is labeled “scone” these days, isn’t it?). Thank you-This is it! This recipe has officially made it into the baking rotation. 😊 My family is grateful.
So happy to hear that, Pam!
I read your comments about the Raspberry Scones and laughed out loud because I'm no different....I truly enjoyed your sense of humor!! I haven't tried the scones but I definitely will.....
Julie
Enjoy, Julie!
Just read all the comments and can't wait to try these. I've now subscribed to your posts so I won't miss one recipe. You seem to have a number of the "ridiculously easy" ones and, as I only started baking anything 3 months ago, that's exactly what I need. Thanks for sharing. Oh could I please get some printable labels if you have them. Thanks
So glad you're enjoying the site, Sheila! We do not have labels for this recipe at this time.
I have made these twice. Once as a trial run, and then again for a bride and her bridesmaids getting ready for the wedding. Everyone LOVED them. The second time I made one batch with raspberries and a second with blueberries, requested by the maid of honor. I kept a bowl of extra glaze next to them so you could add more if you wanted. Thank you for an awesome recipe that will be made many more times!
That's wonderful, Heidi! Thank you for your review 🙂
I got this recipe from a friend, and made these for our womens gathering at church. They were a huge hit! Everybody loved them, including my 6 kiddos who insisted I make more for them. Thanks for the recipe. Also, thanks for sharing your faith on this site. It’s beautiful to get to know you and your testimony. Blessings!
So happy to hear that, Rebecca! Thanks for the kind comment!
These scones are by far the best tasting and fabulously easy to make. The melted butter and the super cold cream take all the "work" out of the scones and the flavor is AMAZING! I have made this recipe several times and it will be my go to scone recipe. I have also made a peaches and cream scone substituting fresh or canned peaches and white baking chips with a peach flavored glaze.
Wonderful! Thank you for letting us know, Andrea!
This recipe is so easy and by far the most delicious treat!
I can tell you it’s my forever recipe!
Had them with a dab of raspberry jam and clotted cream to celebrate the coronation of King Charles and Queen Camilla!
Very decadent and oh so good!
Thank you!
So glad to hear that, Nancy! Thank you for your review!
Hi Chris, I've made many of your scones, from the plain ones to the ones with fruit. They are always a sensation. I actually have a few in the freezer unbaked. My question is for how long can you keep scones in the freezer? I'd like to make these for a women's tea party for our Church and because I have other goodies to bake and can't bake all in two days, could these freeze well over a month, pull them out of the freezer, bake them and glaze the day before the event? Thanks much. Dina
Hi Dina, a month should be fine! Just make sure they are packaged well. They are best baked the day you want to eat them if possible.
Hello again. I’m not sure my first request went through. I am planning on opening a tea room and would love to use your scone recipes. Could you please send me the printable labels for the blueberry and cranberry and plain scones. Thank you and I love your scripture verses.
Hi Rosalie, we only have labels for the blueberry scones at this time but we will be happy to send them your way.
Hello Chris!
I am making these for our church's spring brunch this sat. the 18th. Because of my health, I may need to make these the night before and store them properly. Will they still be as moist and fresh in the morning?
Thank you,
Heather
Hi Heather, is there any way you can make them and freeze them the night before and then bake them from frozen in the morning? They really are best right after they are baked.
I did a trial run on this scone recipe and will definitely make these again! I was surprised at how easy they are and quick to put together. Delicious and nice to find something that’s not overly sweet but so light and full of flavor.
So happy you enjoyed these, Linda!
Just tasted my first one from the batch I've made, they are tasty, and not too sweet. However, they didn't rise very well - I cooked them in two batches. One batch was chilled as recommended, the other was not chilled. When finished and iced, there's little or no difference. And they taste more like soft cookies rather than scones.
Hi, so sorry you had trouble with these scones. There are several reasons why they might not rise very well. One, could be your baking powder - is it fresh? The other could be that you just needed more flour. Flour can be the problem as everyone seems to measure a little differently. If you try them again I would add a tablespoon or more of extra flour.
You may be used to British scones which are dryer and meant to be enjoyed with clotted cream and jam. These are supposed to be more melt-in-your-mouth American-style scones.
These were delicious!! The recipe was easy to follow, and came out as expected. I didn't bake for the full time, but every oven is different so keep an eye on your scones while baking. Thank you for this lovely recipe, I will surely make these again!
Thanks for letting us know, Sarah!
So much easier than any of the scone recipes I’ve used in the past and do so delicious!! I’ll never need another scone recipe again. Thank you!
That's awesome, Kathy! Thanks for letting us know!
Would I be able to make these ahead in the afternoon to the refrigeration part and then bake the next morning? I LOVE your scone recipes!
Definitely! That works really well!
I made these and I love the flavor and it was quite easy to make. However, after I made the dough, I put it in the refrigerator and it turned bluish. Any comments on this?
Hi Diane, sometimes raspberries can add a bluish cast to dough. It's not unusual.
Weigh the flour. 2 cups should weigh 10 ounces. When I measured 2 cups, I had only 8 ounces. Weighing it give you a more accurate amount. These scones are absolutely amazing!
Thanks for your review, Audrey!
Can you still break them in half and spread with jam and cream?
They are very moist and tender, but yes you can do that, Barbara.
I made the scones and made half as the raspberry and half with frozen blueberries. They are amazing! I read comments about spreading too much. I think measuring the flour properly is so important. I gently scoop and level flour to ensure the correct amount is added to any recipe. The dough for these scones is very thick but the butter and cream mixture allows them to rise and be delicately moist. Chilling the scooped dough for about an hour also made a difference.
I would definitely make these again!
Thank you for letting us know, Shelby! So glad you enjoyed them.
These turned out delicious! Love the technique of putting the melted butter in the cold cream, worked like a charm!
I’ve been trying to duplicate the wonderful scones we had in Ireland and England. These just might be better!
Wonderful! Thank you for letting us know, Darlene!
Mine spread out. Do you think it was too much baking powder? A tablespoon is a lot
No, it's not the baking powder. It's either your butter (a higher water content) or the flour (it can vary greatly). Try adding an extra 2 tablespoons of flour.
I am not a big fan of zest. Can I substitute lemon juice or extract?
Hi Lynn, lemon extract would be better as lemon juice could make the scones spread too much.
Excited by the tip, if nothing else. Because.... Because, at the tender age of 66, I have just become lactose intolerant and cream kills me. I don't know if it would in baked goods. Is there a sub you can recommend? Plain Greek yogurt, maybe?
Hi Karina, it's the cream that makes these scones incredibly melt-in-your-mouth delicious. I haven't tried using a substitute for cream in this recipe. I hope you find a recipe that works for you!
Try unsweetened evaporated milk as a substitute for cream. I'm a bit like you in that I find cream very hard to digest, but have no issues with milk, butter and cheese, so the sub works for me. Must try this recipe soon too!
Thanks, Nana!
Hi! I just made these scones and they were soooo good! I substituted King Arthur 1:1 gluten free flour and used dried cranberries and some chopped pecans and they were amazing!!! I recently went gluten free, so this will definitely become one of my new favorite recipes.
P.S. I added a splash of vanilla to the glaze too! So so good! ⭐️⭐️⭐️⭐️⭐️
Wonderful! Thanks for letting us know, Dawn!
Did you soak your cranberries first or just put them in?
Are the raspberries cut in half lengthwise? Is the recommended 1/2 cup before or after the raspberries are cut in half. These look delicious
Hi Lisa, I measure before breaking them and then just break them in half, lengthwise. It doesn't have to be exact. You just don't want large pieces of raspberry. Breaking them in half distributes them a little more evenly.
Can I use dried cranberries in place of raspberries ( my family doesn’t like cranberries)… Thank You, Denise
Yes! Dried cranberries are delicious in these scones!
a complete disaster. after 15 minutes in the oven, they were burnt and flat.
we couldnt even eat them. what a waste of time, energy and disapointed expectation.
not to mention, that l left them in the fridge all night.
So sorry you had trouble with these, Renata. I hate wasting good ingredients. It's really hard to say what went wrong without having been right there in the kitchen with you. As you can read, from the reviews, almost everyone who tries these scones, loves them. Again, sorry this recipe didn't work for you.
Wonderful! I can't wait to put these on the table for our annual Christmas brunch! I absolutely love the cream/butter technique - nobreasons niw to not bake because I loath standing over a bowl making big scoops of butter into "peas"! I will be making these often - thank you for the recipe and especially the new "trick"!
I'm so glad, Shelly! Thanks for letting us know.
These scones are easy and lovely. The first batch was gone in no time. Making more for a gathering this weekend. Lemon and raspberries are such nice combo.
Wonderful! Thanks, Sandy.
luckily I checked them after 15 minutes.. done
So easy and yummy! My family ate them up, had to hide a few lol
Thanks, Bekah!
Great until they burned after just 16 minutes in an oven that cooks cold. Next time will cook at 350F
Hi William, I haven't had others complain of these scones burning. You might want to keep them temp the same (to promote a good rise) but put an extra sheet pan beneath the original. Your oven may cook cold but it sounds like it's hot on the bottom.
Made these a couple of times and they always come out so tender and very tasty. The recipe works very well as Gluten-free too. A bonus for my GF friends.
That's great, Vicky! Thanks for letting us know!
Can you bake these in a muffin pan? Thanks
You could bake these in a muffin tin, Barbara!
that's a wonderful idea
Hello Chris and Scott,
I have just baked your raspberry scones and mine were an unmitigated disaster. They came out like flat biscuits. Literally.
I wondered if my kitchen was too warm as the mixture wasn’t that stiff to start with or maybe my butter cream mixture was not cold enough?
I was so disappointed with myself. I am willing to try them again as they look divine but thought you might be able to suggest where I had gone wrong ?
Thanking you in advance.
Hi Jules, so sorry you had difficulty with these. It's hard to say what went wrong without having been there in the kitchen with you.
Every flour and each butter is a little different (as far as the moisture content), so I would suggest that, if your dough seems wet next time, add more flour, a tablespoon at a time, until the dough feels a little stiffer. You also might want to pop the unbaked scones in the freezer or refrigerator before baking to chill them if your kitchen is really warm. Hope that helps!
Thanks so much for your advise Chris. I will definately give them another go.
Did I mention that I am in Australia? Maybe the ingredients are a little different over here. 😁
Maybe so! Let us know how it goes 🙂
Chris maybe your baking powder was old or out dated? That will prevent dough from rising. Trina
Thanks, Triana.
Oh. My. Goodness.
These scones are AH-MAZING!! I have made them three weeks in a row now. Very easy to make and virtually fool-proof. My plan this week is to double the recipe and freeze the portioned servings for next weekend.
I brought a tray to work and they were quickly devoured.
Thank you for this recipe, it has made it into the family cookbook.
That's awesome, Elyse! Thank you for letting us know 🙂
I want to try this recipe ASAP! Do you think it would work with peaches diced to similar size of the raspberries? I have an over abundance of peaches right now!
I think that would be delicious, Mary!
they are in the oven now, look wonderful, I did notice that there is not an egg in the recipe, am hoping this is correct, any other scones I have made have an egg in them,( not that I have made very many). Anyway I did follow the recipe exactly,(something my husband doesn"t think I can do ). Can't wait to try them. Thanks
Yes, that's correct, sophiamarie. Enjoy!
These are amazing. I don’t normally comment but these are worthy of 5 stars. I love the technique for the butter and cream. Will keep using this method. So happy I ran into your site. I subscribed to your website.
Awesome! Thanks so much for letting us know, Denise!
I want to start out by saying I bake traditional scones frequently and was so excited to find such an easy recipe that skips a few steps! The batch of these that I made tasted delicious-- but came out to look like, have the texture of, and taste like muffin tops! It was surprising! All of my ingredients were fresh & active, measurements were correct, the ingredients spent time chilling as directed...I have no idea why they turned out the way they did, but they were still tasty! I'll make them again & see what happens! 😊
Hi Kris, I think that sometimes the water content of the butter can cause the scones to spread.
Hello, I would like to make these for my daughter’s baby shower, but was thinking mini scones. What would your baking time recommendation be?
Thanks!
Hi Debby, I haven't tested this recipe with mini scones but I would check them after 10-12 minutes and then every minute or so after that until they are a nice light golden brown.
One of my families favorite Desserts! If I do not have Heavy Cream for the Scones can I substitute it with Half & Half?
Hi Kourtney, you could use half and half, they won't be quite as tender and melt-in-your-mouth delicious.
Hi there! Wanted to know if I could use frozen berries instead of fresh? If so, should I thaw and pat them dry, or use them frozen? Thanks!
Hi Ali, I like fresh raspberries to make these scones. Frozen berries tend to bleed more into the batter and make it an unattractive purple color. That being said, if you want to use frozen I would stir them in frozen. Enjoy!
The flavor came out great however my scones were totally flat, almost like a cookie or a muffin top? I follow the recipe and I even refrigerated the dough after making for approximately two hours before baking at 400°. Not sure what happened?
Hi Sam, try adding a little extra flour next time. The moisture level in the butter can make a difference as well as the type of flour.
Would it work if I gathered all the dough together and made a large round and then cut into wedges?
Hi Jewelie, it will work that way too. Flour you work surface fairly generously before making the round.
I’ve made these several times and they are always delicious! My question is how do I bake them so they are a very light golden brown like the photos from the recipe ? I’ve tried both conventional oven method and also convection but they always are a lot darker golden brown than the beautiful light and airy photos. If I take them out of the oven at this color , they aren’t cooked enough inside … 🤔
Hi Judy, your oven may be a little hot. You could try decreasing the temperature by 25 degrees but baking them a bit longer. Or cover them with foil once them get to be close the color that you want.
Are you using a convection oven? If so, what temperature?
I'm using a regular oven.
I made these and the maple pecan scones this morning for breakfast. They were definitely easy and the flavors were amazing. The family loved them! I'm not sure if I did something wrong but I found them to be more biscuit like than a scone.
Hi Amaal, so happy you enjoyed these scones.
Biscuits and scones are similar in texture and ingredients and different people have differing ideas regarding what each should taste like. Because of the heavy cream, the texture to me is like a scone but, as I said, everyone is different.
These were fabulous! Followed the recipe...except I did use cake flour as I find it gives scones a real light, melt in your mouth texture, which we prefer. Thank you for another excellent recipe.
Thanks so much for sharing your results, Cynthia!
How can I store? Refrigerator? Freezer?
I would not store these in the refrigerator. They are fine stores at room temperature for a day and they freeze well.
Do you have a label for the Lemon Raspberry Scones? I decided to make a monthly treat gift to give to my family thus year and I think the labels just Amp up the presentation. Thanks
Hi Linda, we don't have labels for the raspberry scones at this time.
Did you double-glaze the scones?
Hi Francine, no, I just glazed them with one coat.
Thank you for this wonderful recipe! I have made the scones twice using blueberries instead of raspberries. Everyone loves them and this method of making them has cut prep time in half! Again, we loved the scones!
Yay! Thanks for letting us know, Karen!
These are delicious. I’ve made them twice using blueberries the first time and raspberries the second. I followed the recipe without any changes and proper chill time. However, my scones do not retain their shape. My chubby in the middle scones are delicious but I need the presentation to equal the taste. I’m using a regular size ice cream scoop. Perhaps mine scoop is to large or I’m over filling. What diameter is the scoop you recommend? Thank you!
Hi Wendy, you might want to try an extra tablespoon or two of flour. Butter and flour can vary in moisture content which could make the scones flatten out. I use a regular-size scoop as well so that shouldn't make a difference.
Hello! Has anyone tried this method with 2% milk or half-and-half instead of the heavy cream?
Hi Anton, it's the cream that makes these scones incredibly melt-in-your-mouth delicious. If you're wanting to cut back on calories (and I totally understand that), it would be better to make something else and save this recipe for a special occasion. You could also make mini scones which would cut back on the calories.
My 4 year old grandson and I enjoy baking together and we made these scones this morning. He nibbled on raspberries while we prepared the ingredients 😊. They came out perfect and are so moist and delicious! I love your recipes and find your notes to be very helpful. Thank you 💕
I love that, Donna! Thank you for taking the time to let us know 🙂
These scones are SO delicious AND easy to make! I had never thought of making them before but am thankful I ran across this recipe on Pinterest. Mine may not have been quite as pretty as the ones shown in the recipe picture BUT very close. I will definitely make them again. Thanks so much for sharing.
Awesome! Thank you for taking the time to let us know, Anne.
Is the salt in the ingredients table salt or kosher salt?
Can't wait to make these!
Hi Dieselle, I use kosher salt.
I'm not sure what I did wrong but after putting them in the fridge and baking them they turned out a grayish blue color. My husband thought they were blueberry scones. Do you have any idea what made them turn a gray blue? I followed everything perfectly or so I thought lol. Thanks in advance.
Hi Paula, did you use fresh or frozen berries? I tried this recipe with frozen berries and found that the berries will bleed quite a bit into the batter and create a purplish gray color. The other reason that could happen is if you mixed the dough too much after adding the berries.
I made these raspberry scones as a donation for our local fire departments fund raising "all you can eat" breakfast. Everyone loved them...I used fresh raspberries and threw in a few freeze dried raspberries. As a result, I was requested to make more to sell at yard sale....I used freeze dried raspberries this time and again everyone loved them.
That's awesome, Ginny! Thank you for letting us know!
As our Granddaughter is allerge to raspberries, would strawberries work as well? I love scones & am anxious to try these. Thanks
Hi Dottie, we have a strawberry scone recipe here- https://thecafesucrefarine.com/ridiculously-easy-fresh-strawberry-scones/ Enjoy!
Made them and loved them. My kid isn't that big on lemon flavored food but she loves raspberries and she absolutely wants me to make more of these. I did have flat ones but I didn't have the time to chill them but this time I do as I am making them at night for the morning so the batter will be chilled plenty. Will definitely be looking at the other recipes and I am going to try to make orange ones with this recipe and maybe try to put some of the orange fruit in them.
Thanks for your review, Janice!
So crazy about all of your recipes I've tried so far. They are fantastic and add to that that they're Ridiculously Easy, well this has made my year.
Plus and always love love love the Thought for the Day and Inspirations at the end of each recipe. How wonderful.
Have a blessed year
I'm so glad to hear that, Jane! 💕
Hi there! I was wondering how well the scones would freeze with the glaze on them?? I guess you would have to serve them at room temp after you defrosted them otherwise the glaze would melt off?
Hi Michelle, you can freeze them with or without the glaze. If you choose to glaze them before freezing, I would just warm them slightly.
I've made these a few times now and every single time they have turned out incredible!! I don't make any changes to the recipe and it is perfect as is. I've made a double batch today for a women's event tomorrow and they are just lovely. Thank you so much for sharing this recipe ❤️
Awesome! Thanks for letting us know, Amanda!
These were awesome! I have has so many hard/dry scones in the past that I thought they were just something I didn't like. These were moist and delicate and so very tasty. I only had about 3/4 cup of cream, so used buttermilk for the other 1/4 cup. I used frozen raspberries as I needed to get them out of the freezer, and also couldn't get fresh this week. I broke them up while frozen and didn't put them in until right before dropping the batter directly onto the parchment. Truly the best scones I have ever had.
Awesome! Thanks so much for letting us know, Kayleen!
These look and sound delicious Chris! Could you please send me the labels for these.
Thank you
Thanks so much, Deborah! We actually do not have labels for these scones. Let us know if there is another one you would like.
OH WOW! These might be the best scones I've ever made AND eaten!! With a crusty outside but still soft and moist middle, these scones balance the tartness of lemon and the sweetness perfectly! The first but definitely not the last time these will be made!
Awesome! Thanks for letting us know, Renee!
I will be trying these out today! I would love to have the printable labels sent to me.
I hope you enjoy them, Mary! We actually do not have a label for these scones. Let us know if there is another one you would like.
Yum….these sound delicious. I would love to have the printable label.
Thanks, Debbie! I don't have a label for these scones. Let us know if there is another label you would like.
Mixed up a batch with fresh raspberries from our garden! What a treat! Thanks for sharing your recipe.
Lucky you! Thanks for letting us know, Diana!
I've had these called "Heavenly" and "simply the best scones we've ever had". I will be making these forever.
Awesome! Thanks so much for letting us know, PJ!
I have never made scones before, but these are the best I've ever eaten (my husband compared them to cookies from Levain -- an excellent bakery here in NYC)! I added an extra tablespoon of sugar, used frozen raspberries (the scones stayed perfectly colored), and used heavy cream for the frosting. (People who comment after changing a recipe always make me crazy, but my changes were so tiny I had to tell you how amazing your recipe is!)
Thanks so much for sharing your results, Maggie!
These are simply amazing. I’ve eaten them freshly baked, baked and then frozen and frozen and then baked. All of them turn out delightfully. Excellent recipe and perfect flavors. Thanks!
Yay! Thanks so much for sharing your results, Sue!
This was absolutely the best scone I’ve ever made. Thank you for the recipe. The only change I made was to transfer the dough to a floured surface and form a circular disk. I cut into 8 wedges and baked according to your instructions
Superb!!!!!
Very Easy!!!!!
Thanks so much for letting us know, Kelly!
I originally gave this a five! The first time I made them they were flat, but my baking powder was old. I assumed that was the issue. However, I’m still having trouble getting them to rise and so is my sister. They taste great! I checked my ingredients, chilled them over an hour... and, still flat. The batter needs more flour, I think, because it’s just to sticky. They taste great, but they aren’t pretty. When I make them again, I will add another half cup of flour and try muffin tins.
Hi Ann, sorry you had trouble with these. The moisture content of the raspberries can make a difference so, yes, you may need to adjust the flour. For most people who have tried this recipe, the flour amount is correct.
Very good scones! My new favorite scone recipe! Thank you.
Thanks so much, Ann!
I made these this morning for my neighborhood fellowship group. They were delicious! The recipe was wanting by a friend so I am sharing your website. I also am thinking blueberries could be substituted for the raspberries. Have you tried other fruit? Thanks for this super easy delicious recipe.
Hi Jan, so happy you enjoyed these cookies! All of our scones are based on this same recipe. You can see them here: https://thecafesucrefarine.com/?s=scones
Hello! Weirdest thing! I scooped these and put them in the fridge for about 50 min (while I whipped up a batch of your maple pecan scones!) and then popped them in the oven. I noticed as I took them out of fridge snd popped in oven that there were some darker shadows but figured it was raspberries just below the surface. But now that they’ve baked, there are streaks of blue! Just on the surface it seems- I opened one and they have baked beautiful, smell beautiful, beautiful white and raspberry inside but the blue speckles over the top. This ever happen? Any idea what it could be? I’m baffled!
Never mind! I wasn’t finding an answer in initial google search so I asked you. But I found it now- my clabber girl baking powder has aluminum in it- which reacts with the acid from the berries! Guess I’m getting new baking powder!
I'm glad you figured it out, Sarah!
Do you think I could add fresh peaches to this recipe along with the raspberries?
That would be delicious. I would cut the peaches small and drain them on a paper towel before adding to the batter.
Fantastic! So tender and delicate. Left off the glaze and served with lemon curd - raves from everyone. Thank you
Awesome! Thanks so much for letting us know, Anne!
Hands down the best scone I have ever made. They came out unbelievably light and tender and were so easy. This is going to be the “one” from now on!! I can’t wait to try them with dried cherries!
Awesome! Thanks so much for letting us know, Liz!
Hi. A little confused. Step 1 says that the cream is in the freezer for "about 10 minutes"
Step 4 says "chilled in freezer for 15 minutes". So, is it 10 or 15 minutes? Does it matter - minimum 10 to maximum 15 minutes? Thanks
Hi Linda, sorry for the confusion. It is 10-15 minutes and I have clarified that in the recipe. Enjoy!
Thanks so much for this clarification!
Does this recipe call for unsalted butter? I just want to be certain. Thanks!
Hi Tara, contrary to popular opinion, I'm a big fan of salted butter. I think it has more flavor and it stays fresh longer. You could definitely use unsalted butter though and add a little extra salt.
My daughter and I made these and they were delicious, even though we had to make adaptations since I have many food intolerances that trigger migraines.
Oat Creamer-instead of cream.
White Spelt Flour
Dried Cranberries reconstituted in pineapple juice Lemon Zest that I had previously frozen
In glaze-Fresh Lime Juice because I didn’t have lemons. I baked them 19.5 minutes, which I think was a minute too long.
I would definitely make these again! I don’t know how to post a picture. They don’t look near as nice as yours, but delicious nonetheless!
Thank you for sharing your recipe!!!
Thanks for sharing your results, Holly!
These were perfect scones". I made them and froze the dough and then baked 5his morning for Easter. No fuss and they are awesome.
Yay! Thanks so much for sharing your results, M!
Hands down, the best, mouthwatering, scrumptious scones ever; it replaces Victoria's famous Empress Hotel's afternoon tea scones (their recipe came from Buckingham Palace) as my favourite! This will be a special occasion staple in our household. The tips really make the difference! Thank you, thank you, thank you!
Thank you, Evelyn! I'm so glad you had great success with these!
Should I bake a day ahead or is it ok to refrigerate until ready to bake the next day?
Hi Cathy, it's fine to refrigerate them overnight. Just cover them lightly with plastic wrap.
Can I make these in a 9x5 loaf pan?
Hi Cynthia, I haven't tested this recipe in a loaf pan so I can't say if it would work or not. You might be better off going with a recipe for raspberry bread.
These are absolutely the best scones, the method of cold heavy cream with the melted butter is a winner! I may try with milk or buttermilk but doubt will be as good, really so quick & easy, it’s definitely my go 2 receipe for scones, best I’ve ever tasted
Thanks so much, Susan!
Would strawberries work in place of the raspberries? Live in country. Grocery is too far away....ha. I really like your recipes!
Here you go:
https://thecafesucrefarine.com/ridiculously-easy-fresh-strawberry-scones/
Hello again Chris, Thank you for showing me just how simple the solution was to my querie to a Tablespoon of butter.(I am as SIMPLE as was the solution).
Heather
Haha! It's easy to miss 😉
Hi Chris, thank you for a YUMMY sounding recipe BUT a Tablespoon of butter is pretty ambiguous, I have had some FAILURES due to this fact. I don't want these to fail they sound so good.
Could you be more specific please i.e grams/ounces. (we are Metric in Australia).
Anxious - Heather
Hi Heather, you can change the units of the recipe by clicking the word metric at the end of the ingredient list.
I made these scones last night ( at midnight). I can’t believe how easy they were to make. All the recipes I make of yours have turned out perfect. I don’t look anywhere else now. I followed the recipe exactly but I used wax paper to line my trays instead of parchment paper. I didn’t know there was a difference. And about 18 minutes into baking my oven started to smoke and I didn’t realize until today it was because of the wax paper ! I am making these again tomorrow morning so I will use the parchment this time :). I wonder what these would taste like with a few white chocolate chips in them :). Thanks again for all your delicious recipes
Oh my goodness, Melona! What a thing to happened at midnight! 😩
Thanks so much for your kind words, I'm so happy you'e enjoyed our recipes! 💕
I think white chocolate chips would be delicious. If I were making them, I would probably run my knife through the chips a few times to roughly chop them which would distribute the flavor nicely.
Ridiculously delicious scones!!! I love the technique of mixing the very cold cream with the butter. Thank you for making me want to make scones again!
Thanks so much, Doran! I'm so glad you enjoyed them!
My "scones" came out flat and spongy, not at all how they are pictured above. I will not be using this recipe again.
Hi Sarah, first of all, I'm so sorry you had poor results with this recipe. It's hard to say why these scones came out spongy without having been right there in the kitchen with you.
I've made variations of them hundreds of times and never have had "spongy" results. I'm wondering if you may have inadvertently veered from the ingredients or directions at some point.
These sound great. Am going to try them as soon as I get raspberries.
Enjoy!
Made them today. Love them! The only problem is mine didn't look like yours. They spread out like a cookie, and weren't rounded up like the picture. They are still wonderful. I followed the instructions to the letter. Any ideas as to why this happened?
So happy you enjoyed them, Mary. It may be your flour, not that anything is wrong with it but flour can vary and hold different amounts of moisture. You may want to add 1-2 tablespoons extra flour next time.
Also be sure to chill before baking.
Could you use blueberries instead of raspberries? I searched the site to see if you had a lemon blueberry scone recipe. Thank you.
Yes, you could use blueberries, Candice!
Thank you.
Hi Chris
Love the globules technique. The biscuits are an awesome recipe and so are the cinn rolls. With this scone recipe would cranberries be an option. Not a fan of raspberries.
Cranberries would work fine. We do have a cranberry scone recipe: https://thecafesucrefarine.com/ridiculously-easy-orange-cranberry-scones/
Hi Chris, what a great read, really enjoyed your great sense of humour. Probably won't enjoy the extra inches around my girth but they sound so worth it. I am about to rush to the shops for the ingredients. Best wishes. Suzanne (Australia)
Haha! Thanks Suzanne 🥰
Hi Chris,
Can these be made ahead?
Thanks for another yummy recipe!
Millie
Hi Millie,
Yes you can definitely make these ahead. Check under the Café Tips for a couple of options.