Raspberry Scones

raspberry scones with homemade clotted cream

Light and fluffy raspberry scones which are incredibly easy and quick to make, served with a rich and decadent homemade clotted cream.


For the Raspberry Scones

For the Homemade Clotted Cream


For the Raspberry Scones

  1. Preheat the oven to 220°C (430°F). Place a metal baking tray in the oven during this time.
  2. Sift the flour and baking powder into the bowl of a stand mixer.
  3. Stir through the salt and sugar.
  4. Add the butter. Using the flat paddle attachment, light mix until the mixture resembles wet sand. Alternatively, if you do not have a stand mixer, you can rub the butter into the ingredients using your fingertips.
  5. Slowly add most of the milk, taking care not to over-work the mixture. Add enough milk until the mixture just comes together into a ball. You may not need all of the milk.
  6. Turn the dough out onto a floured work surface, and gently pat the dough together into a round shape, about 3 cm (1 inch) high. Again, try to not handle the dough too much, otherwise the scones may be tough.
  7. Use a 2 inch (5 cm) cookie cutter, or even a small bowl or glass, to cut out rounds from the dough.
  8. Gently work the remaining dough together to cut as many rounds as possible.
  9. Place all of the rounds close together on a sheet of baking paper (which you will later transfer to the baking sheet in the oven).
  10. Brush all of the scones generously with eggwash.
  11. Press some frozen raspberries into each scone.
  12. Transfer the baking sheet with the scones onto the heated baking tray.
  13. Bake the scones for 15-20 minutes, or until they are golden and well-risen.
  14. Dust the scones with some icing sugar before serving. Serve them warm or cold with whipped cream and jam, or with clotted cream.

For the Homemade Clotted Cream

  1. Preheat the oven to 200°F (100°C).
  2. Pour the cream into a shallow stainless steel saucepan with oven-proof handles.
  3. Place the saucepan into the oven, and leave it there for 8 to 12 hours, or overnight. During this time, a thick and golden crust will form on top of the cream. This is the “clotted cream”.
  4. Remove the saucepan from the oven and leave it to cool at room termperature for 10 to 12 hours.
  5. Scoop off the golden crust (or the “clotted cream”), and place it into a sterilised glass jar. Refrigerate for at least a few hours before serving.

Kitchen Notes

For the Raspberry Scones

The scones are best eaten on the same day they are baked.

To freeze the scones, place the scones in a single layer in a large ziplock freezer bag and place in the freezer. To bake, simply brush the frozen uncooked scones with eggwash and decorate with raspberries (or skip the raspberries if you are making plain scones), and bake as per the recipe. If you are baking them from frozen, they will need an additional 5-10 minutes in the oven.

For the Homemade Clotted Cream

Unpasteurised cream works best when making clotted cream because it “clots” better. However, you can also get good results with pasteurised cream, but you may need to leave it in the oven for longer. What would not work in this recipe is ultra-pasteurised cream (UHT cream).

The clotted cream will keep in the fridge for 3-5 days.

The cream which is left below the golden crust can still be used for cooking or baking.

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.