Easy Raspberry Scones

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5 from 3 reviews

Quick and easy Raspberry Scones with Almonds which are baked in one large cake and sliced up to share. Recipe using fresh or frozen raspberries.



  1. Preheat the oven to 200°C (390°F) (without fan).
  2. Mix together the flour, baking powder, sugar and vanilla bean powder (if using) in a large bowl.
  3. Add the cubes of butter, and use your fingertips to rub the butter into the dry ingredients. Alternatively, you can do this with an electric stand mixer using the flat paddle attachment. The butter should be well incorporated and the mixture should resemble wet sand.
  4. Add most of the milk (you may not need all of it), and gently combine until the mixture starts to come together in a dough. Add the rest of the milk if the dough is too dry.
  5. Try not to overwork the mixture, as this could result in tough scones.
  6. Place the dough onto a tray lined with non-stick baking paper.
  7. Gently pat the dough into a rough circle shape.
  8. Top the dough with the frozen raspberries by gently pushing them into the dough.
  9. Lightly brush the dough with some milk.
  10. Sprinkle generously with demerera sugar and flaked almonds.
  11. Bake for 30-35 minutes, or until the scone is lightly golden and a skewer inserted in the centre comes out clean and dry.
  12. Dust with icing sugar (powdered sugar) and serve warm or cold.

Kitchen Notes

Frozen raspberries work best in this recipe as it is easier to top the scones with frozen raspberries.

You can also use fresh raspberries, but use the handle of a wooden spoon to create an indent in the dough before filling it with the fresh raspberry.

Other frozen berries, or mixed frozen berries, also work great in this recipe.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.