Luscious Raspberry Scones Recipe - Allrecipes.com
Luscious Raspberry Scones Recipe
  • READY IN 45 mins

Luscious Raspberry Scones

Recipe by  

"Make these tender and delicious scones for a special Sunday brunch."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. In a large bowl, stir together flour, baking soda and baking powder. Mix in butter and raspberry syrup. Add buttermilk and cream; mix just until moistened. Fold in raspberries. Form into an oblong loaf and place on a baking sheet.
  3. Bake in preheated oven for 12 to 15 minutes. Remove from the oven and cut loaf into 6 wedge shaped pieces. Place pieces on baking sheet and continue baking for 15 minutes, until golden.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2009

These were so good they didn't last even 2 hours in my house! I used raspberry jam instead of syrup and added a bit more cream. I put one layer of dough down, then put frozen raspberries and blueberries on it, then put another layer on top and pinched the sides together.

 
Most Helpful Critical Review
Mar 22, 2006

The flavor of these scones were allright, but the texture was a little odd. The raspberries completely lost their texture and fell apart into little itty-bitty pieces. They didn't hold their shape when cut into the traditional scone shape. I am going to feel playing with the recipe because the flavor was somewhat tantalizing.

 

14 Ratings

Oct 28, 2007

these were amazing with my changes... used 1 c whole wheat flour and 1 c quick oats. used raspberry applesauce in place of butter and raspberry jam in place of syrup. a little dry so i added some more cream but then they came out amazingly moist and soft and delicious!!!

 
Jul 02, 2003

This produced some nice scones; however, not as sweet as I would have liked. My mother-in-law did enjoy them very much. Thank you.

 
Sep 12, 2011

Great recipe! I made a few changes. I use half whole wheat flour and half all purpose, jam instead of raspberry syrup, use 2/3 cup of buttermilk, no cream and I tripled the amount of baking soda as mine were really dense the first time. All in all this is a great basic recipe that you can add to and make into your own.

 
May 11, 2004

After I formed this very sticky dough into an oblong shape on the baking pan and baked it for 15 min., it still was very sticky when I tried to cut it in wedges; I left it in the oven for another 15 min and it wasn't anywhere near done. I left it in for at least another 30 min. It's hard to tell when it's done because the fresh berries make it kind of squishy. The taste was mediocre.

 
Nov 18, 2006

They're very messy to seperate when you take them out of the oven for the first time, but otherwise very easy to make, even with frozen raspberries. It will seem like they are not done at all when you take them out. They taste wonderful though, and they look beautiful.

 
Jan 18, 2011

The batter for these was extremely sticky. I had to add a bit more cream (about a tablespoon) to try to make it easier to work with. Otherwise, I made the recipe as directed. They turned out very tasty and tender. I think a little icing glaze would be great on these next time.

 

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Nutrition

  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 47.6 g
  • 15%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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