Easy Red Raspberry Scones

These Easy Red Raspberry Scones are the absolute best scones to make if you're a scone lover like our family!



Why? Because they are all in one pan, no cutting no rolling the dough.



The dough is made with simple pantry ingredients and simply spread in a baking pan, cooled, iced, and cut.



The results are fabulous and these can be made in less than 30 minutes.



If you're not a baker, and you love the taste of freshly baked scones, these are fabulous.



My family ate this first batch all in one day and they really taste great even without icing.



Don't take my word, try them and I can't wait to hear how you love this simplified way to make this famous style biscuit!



We love simple recipes like this one maybe you tried my Strawberry Buttermilk Skillet Shortcake Recipe or my Chocolate Skillet Cookie Recipe those two are other favorites and both divine.



Scroll down to get my tips and printable recipe card.

Making Scones

Before we get started on the easiest scones on the planet to make, you must read the tips for great results.



This recipe can be used to make them the old fashioned way, using a biscuit cutter or cutting into triangles but you will have to use some of the tips to get them cut first using a bit more flour.



Typically American scones found in pastry shops are large and triangular-shaped with a rustic, rough exterior.



The English scone is more buttery and contains fruit in the center such as blueberries, raspberries, and topped with a sprinkling of sugar.



I have combined the two but in a sheet pan to make these simple, and quicker than the original authentic versions.

Tips and Tricks for One Pan Scones

• Do not over combine the ingredients
• Only add fruits to the top (preventing less mixing)
• Make sure the fruits are dried after washing them
• Always use cold butter, cold makes them rise better 
• Use a fork or pastry cutter
• Do not over-handle the dough 
• Always level the flour do not overflow the cup
• Do not over bake these
• Preheat the oven
• These are great with butter while warm or spread with jam
• Use a brownie size pan 12 x 8
• If you prefer to roll out the dough use a sharp floured knife to cut these or a round biscuit cutter topping them with fruits before baking (if the dough is too sticky you will have to use more flour)
• Use only fresh baking powder
• For the lightest scones use pastry flour and buttermilk

Ingredients You Will Need

Scroll to the printable recipe card below for exact measurements

• flour
• sugar
• baking powder
• salt
• cold butter cut into small pieces
• milk
• pure vanilla
• egg
• Topping
• sugar
• cinnamon
• fresh raspberries
• Glaze
• powdered sugar
• pure vanilla extract
• milk or cream
• butter

Tool You Will Need

1. pastry cutter
2. bowls
3. measuring cup
4. measuring spoon
5. fork
6. spatula
7. brownie sheet pan
8. parchment paper
9. sharp knife or pizza cutter

Other Fruit Suggestions:

• Blueberries
• Blackberries
• Dried Fruits (raisins, nuts)
• Chopped Strawberries
• Diced Fresh Figs
• Mango chopped
• Apples chopped
• Pears chopped
• Dried peels, oranges, lemon (using flavored extracts in place of vanilla also)

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Old Fashioned Scones

This easy recipe can be transformed back to the old fashioned cut and rolled scones, you will just have to adapt using a floured board and cut rounds with a biscuit cutter or use a knife to cut the triangles before baking.



If you do decide to make the old fashioned scones, brushed them with a little milk or cream on top before baking then sprinkle with sugar.



Enjoy and I always love to hear your thoughts and comments.

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desserts, breakfast scones, biscuit recipes, red raspberry recipes, scone recipes

French , American

Yield: 14

Author: Claudia Lamascolo

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Easy Red Raspberry Scones

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

These are one-pan glazed red raspberry scones made so simple with no fuss. The scones are cut after they are baked and drizzled with butter icing and are pretty addicting. No rolling and cutting.

Ingredients:

• 3 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter cut into small pieces plus 4 tablespoons
• 1/2 cup milk, cream, or buttermilk 
• 1 teaspoon pure vanilla
• 1 large egg
• see fruit suggestions below (we used around 1 cup of red raspberries)
• Topping
• 3 tablespoons sugar and 1 teaspoon cinnamon
• 1 cup of fresh raspberries
• Glaze
• 1 cup powdered sugar
• 1/2 teaspoon pure vanilla extract
• 3 - 5 tablespoons milk or cream
• 2 tablespoons softened butter
• Optional Fruits:
• Blueberries
• Blackberries
• Dried Fruits (raisins, nuts)
• Chopped Strawberries
• Diced Fresh Figs
• Mango chopped
• Apples chopped
• Pears chopped
• Dried peels, oranges, lemon (using flavored extracts in place of vanilla also)

Instructions:

1. Preheat the oven to 375 degrees
2. Line a cookie sheet with parchment paper or heavily spray with cooking oil.
3. In a large bowl, add the flour, sugar baking powder, and salt.  then using a pastry cutter or fork cut the butter into this mixture until it looks like coarse crumbs.
4. In a different medium-sized bowl, whisk together, the milk, vanilla, and egg.
5. Combine the wet ingredients with dry until combined.
6. Note: add more milk if it seems a bit dry 1 tablespoon at a time.
7. Press the dough out into a rectangle about a 12 x 8 size brownie pan.
8. Toss the raspberries in a bowl with sugar and cinnamon spread on top of the dough.
9. Bake the scones for about 20 minutes until lightly browned.
10. For the glaze:
11. Mix in a bowl until it has a flowing consistency.
12. Drizzle over the scones after they cooled for around 15 minutes.
13. Cut into triangles or squares using a pizza cutter or sharp knife.

https://www.whatscookinitalianstylecuisine.com/2020/09/easy-red-raspberry-scones.html

Created using The Recipes Generator

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Try Some Other Scone Favorites!

Raspberry One Pan Scones
Breakfast Peach Scones
Amaretto Raspberry Scones
Mini Apple Scone Muffins