Glazed Raspberry Bakery Scones
Nothing brightens up my morning quite like these Glazed Raspberry Bakery Scones! They’re soft yet crumbly, with bits of gooey-sweet raspberry and finished with a delicious vanilla glaze. Ready in just 15 minutes of prep and a short bake time, this breakfast treat is simple to make but taste like they came straight from your favorite local bakery.
A Quick Look At The Recipe
- Recipe Name: Glazed Raspberry Bakery Scones
- Serves: 6 scones
- Main Ingredients: Scones, all-purpose flour, granulated sugar, baking powder, salt, cold unsalted butter, heaping cup fresh raspberries, heavy cream
- Why You'll Love It: These Glazed Raspberry Bakery Scones are soft, crumbly, and loaded with sweet raspberries, all topped with a dreamy vanilla glaze and ready with just 15 minutes of prep!
Soft, Crumbly, and Dangerously Good
Pastries are just one of those things that make life so much sweeter. That simple joy of wandering through town and stopping for a warm, fresh-baked treat from your favorite local bakery? That’s the dopamine hit we all need once in a while.
And I only say “once in a while” because, well, for me personally, I can’t afford to buy a sweet treat for breakfast every day. Trust me, I would if I could!
But I don’t need to anyway when I can make my Raspberry & Chocolate Beignets… or my Fresh Blueberry Coffee Cake… or even my Homemade Toaster Strudel!
My favorite baked treat of all, though, are scones, and these glazed raspberry bakery scones are dangerous, y’all. First off, they are sooo easy to make, a.k.a, you don’t need bakery experience for these to come out incredible. Secondly, they taste like something that belongs on a bed and breakfast menu in Charleston – no kidding!
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Cold unsalted butter
- Fresh raspberries
- Heavy cream
- Vanilla extract
- Powdered sugar
- Milk (or just more heavy cream)
Simple Tips for Better Scones
- Don’t overwork the dough. The second it comes together, stop mixing. Overworking it is the easiest way to end up with dense, tough scones.
- If your raspberries are on the larger side, I like to halve them before folding them in so you get more even distribution throughout the dough.
- Keep a close eye on them around the 20-minute mark. Every oven runs a little differently, and you don’t want to overbake them.
- Be patient and let the scones cool all the way down before drizzling on that glaze. I know it’s tempting, but if they’re still warm, the glaze will slide right off, and you’ll lose that pretty finish!
How to Make Glazed Raspberry Bakery Scones
1. Preheat the Oven
Preheat the oven to 400°F and line a baking sheet with parchment paper so it’s ready to go.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until everything is nicely combined.
3. Cut in the Butter
Go ahead and toss in your cold butter, then use a pastry cutter or two forks to work it into the flour mixture until coarse crumbs form.
4. Add Raspberries, Cream, & Vanilla
Gently fold in the raspberries (try not to break them up too much!). Then pour in the heavy cream and vanilla, and stir just until a soft dough comes together.
5. Slice Dough Into Wedges
Now turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle about 1 inch thick. Then slice it into 6 wedges and place it on your prepared baking sheet.
6. Bake
Bake for 20–24 minutes, or until lightly golden. Let them cool for about 10 minutes while you make the glaze.
7. Make & Brush On the Glaze
Whisk together the powdered sugar, vanilla, and just enough milk to get a smooth, drizzleable glaze. Too thick? Add a tiny splash more milk until it’s just right. Then brush it generously over your warm scones and let it set before digging in!
If you loved these scones, you’ll absolutely love my Homemade Raspberry Sweet Rolls with Light Cream Cheese Glaze!
How to Store
These are honestly best enjoyed the same day, but if you have leftovers, store them in an airtight container and give them a quick 10-second zap in the microwave before eating.
Glazed Raspberry Bakery Scones FAQs
Cold ingredients and mixing until just combined – that’s my number one tip! Don’t overwork the dough. The less you handle it, the better. When you keep the butter cold and handle the dough as little as possible, the butter stays solid until it hits the oven. Then it melts and creates these little steam pockets that puff the scones up, making them tall, flaky, and light. It’s such a simple thing, but it makes all the difference!
I personally don’t bother resting my scones before baking, and they always turn out great! But if you have a few extra minutes to spare, you can always freeze them for up to 30 minutes before baking. Resting the dough is supposed to help relax the gluten, giving you a more tender scone, and keeping everything cold means the fat stays solid for that extra flakiness. Worth trying if you have the time!
You don’t have to refrigerate your scone dough, but if you’re planning to make them ahead, it’s a great option! If I’m baking them within a day or two, I’ll refrigerate the dough to keep it fresh. For anything longer than that, I’d recommend freezing it instead. It’s such a handy way to get ahead on your baking. Just prep the dough, store it, and bake whenever you’re ready!
Nothing makes me happier than knowing you’re enjoying these recipes! If you tried these scones, leave a star rating and let me know how they turned out! 🌟
Ingredients
Scones
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- ½ tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter cut into small cubes
- 1 heaping cup fresh raspberries
- ¾ cup heavy cream
- 2 teaspoons vanilla extract
Vanilla Glaze
- ¾ cup powdered sugar
- 2 –3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt.2 cups all-purpose flour, 3 tablespoons granulated sugar, ½ tablespoon baking powder, ½ teaspoon salt
- Add the cold butter and cut it into the flour mixture with a pastry cutter or two forks until coarse crumbs form.6 tablespoons cold unsalted butter
- Gently fold in the raspberries.1 heaping cup fresh raspberries
- Pour in the heavy cream and vanilla. Stir just until a soft dough comes together.¾ cup heavy cream, 2 teaspoons vanilla extract
- Turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle about 1 inch thick. Cut into 6 wedges and place on the prepared baking sheet.
- Bake for 20–24 minutes, or until lightly golden.
- Cool for 10 minutes.
- Whisk together the powdered sugar, vanilla, and enough milk to make a smooth glaze. Add a little more milk, if needed, for desired consistency. Brush over the scones and let the glaze set before serving.¾ cup powdered sugar, 1 teaspoon vanilla extract, 2 –3 tablespoons milk
Notes
- Don’t overwork the dough. The second it comes together, stop mixing. Overworking it is the easiest way to end up with dense, tough scones.
- If your raspberries are on the larger side, I like to halve them before folding them in so you get more even distribution throughout the dough.
- Keep a close eye on them around the 20-minute mark. Every oven runs a little differently, and you don’t want to overbake them.
- Be patient and let the scones cool all the way down before drizzling on that glaze. I know it’s tempting, but if they’re still warm, the glaze will slide right off, and you’ll lose that pretty finish!