Breakfast & Brunch > Baked Goods (Sweet) > Scones > Fruit Scones Recipe (Berry, Raisin)

Berry Raisin Scones

Indulge in these delightful berry raisin scones, a perfect addition to your breakfast or brunch. These scones are moist, flavorful, and bursting with fruity goodness. Enjoy them warm with a dollop of cream or clotted cream for an unforgettable treat. This recipe is easy to follow and yields delicious results every time.

Prep Time
20 minutes
Cook Time
20-25 minutes
Servings
8
Ingredients
  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/2 cup Cold unsalted butter, cut into cubes
  • 1/2 cup Heavy cream
  • 1 Egg
  • 1 tsp Vanilla extract
  • 1/2 cup Mixed berries (fresh or frozen)
  • 1/4 cup Raisins
  • 2 tbsp Milk (for brushing)
  • 1 tbsp Turbinado sugar (for sprinkling)

Get Started

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents the scones from sticking.

Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, sugar, and salt. Make sure the baking powder is evenly distributed for a good rise.

Cut in the Butter

Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces; this creates flaky scones.

Add Wet Ingredients

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Ensure the egg is well combined for a smooth batter.

Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix! The dough will be slightly shaggy.

Add Berries and Raisins

Gently fold in the mixed berries and raisins. Be careful not to crush the berries. Even distribution is key!

Shape the Scones

Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle. Use a 2-inch biscuit cutter or a sharp knife to cut out the scones. You can also cut into wedges for a different shape.

Bake the Scones

Place the scones onto the prepared baking sheet. Brush the tops with milk and sprinkle with turbinado sugar. Bake for 20-25 minutes, or until golden brown. Check for doneness by inserting a toothpick into the center; it should come out clean.

Cool and Serve

Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm with clotted cream, jam, or your favorite toppings. Enjoy!

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FAQ

  • Can I use frozen berries?

    Yes, you can use frozen berries. Do not thaw them before adding to the dough.
  • How do I store leftover scones?

    Store leftover scones in an airtight container at room temperature for up to 2 days.
  • Can I freeze the scones?

    Yes, you can freeze the scones. Freeze baked scones in an airtight container for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
  • What if I don't have heavy cream?

    You can substitute heavy cream with half-and-half, but the scones may not be as rich.