Glazed Raspberry Bakery Scones
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!
Servings: 6 scones
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!