Mimi's Raspberry Scones

Prep Time
Cook Time
Ready In

"This is a basic cream scone dough that you can use to make any kind of scone. It is delicious. You may used fresh or frozen berries."

Original is 8 servings


  • Serving Size: 1 (102.7 g)
  • Calories 284.6
  • Total Fat - 14 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 87.5 mg
  • Sodium - 235 mg
  • Total Carbohydrate - 34.1 g
  • Dietary Fiber - 1.3 g
  • Sugars - 8.3 g
  • Protein - 5.8 g
  • Calcium - 120.9 mg
  • Iron - 0.8 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large bowl whisk the flour, sugar, baking powder, salt and then with a pastry blender cut in the butter to look like coarse crumbs.

Step 2

Gently fold in berries into the flour mixture trying not to mush them or you will get pink scones.

Step 3

In a small bowl combine the cream, beaten egg, and vanilla; mix well but being careful not to mush the berries.

Step 4

Knead gently on a lightly floured board being careful of the berries; roll or pat into a 7" circle about 1 1/2" thick.

Step 5

Cut circle in half and then each half into four pie-shaped wedges; place on a baking sheet and brush the tops with egg wash.

Step 6

Bake in 400 degree oven on the middle rack so they won't get too brown on the bottoms; place one sheet on top of another sheet and bake for about 20 minutes.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting butter for this recipe, make sure it is chilled and cut into pieces for easy mixing.
  • For the berries, you can use fresh or frozen depending on what is available.

  • For the butter, you can use coconut oil instead. This will make the scones vegan-friendly and provide a subtle coconut flavor.
  • For the cream, you can use oat milk instead. This will make the scones dairy-free and provide a light, nutty flavor.

Blueberry Scones Replace the raspberries with 1 cup of fresh or frozen blueberries and follow the same instructions.

Lemon Curd Tartlets - These tartlets are the perfect complement to Mimi's Raspberry Scones. The tartness of the lemon curd is a great contrast to the sweetness of the scones. The tartlets are easy to make and can be served as a light dessert or snack.

Vanilla Bean Ice Cream - Vanilla bean ice cream is the perfect accompaniment to the tartness of the lemon curd tartlets. Its creamy sweetness will balance out the tartness of the tartlets and provide a cool and refreshing finish to the meal. It's also a great way to add a touch of sweetness to the scones.


Q: What type of cream should I use?

A: You should use heavy cream for this recipe. It will give the scones a richer flavor and texture.

Q: How long should I bake the scones?

A: Bake the scones for about 15-20 minutes, or until they are golden-brown. Check them at 15 minutes and then add more time if needed.

9 Reviews


These are so good! The only change I made was to omit the egg wash and just sprinkled on some sugar once they were done and still hot...made for "WOTM" tag game...


review by:
(17 Jan 2024)


Fresh is best so that is what I used. They are all ready for tomorrow's breakfast. Of course I had to try one out. Delicious! Glad I doubled the batch!


review by:
(25 Dec 2019)

Baking Babe Bev

These are delicious scones and easy to make too! They were tender and so tasty. I love raspberries and used frozen ones in this. I just dipped them in flour before adding them to the mix. So happy I made these!


review by:
(24 Jan 2016)


After trying your awesome twists, I had to try these scones to see if I could successfully make them without them being dry as a bone. Well guess what, they are delicious and not dry at all. Loved the raspberry!


review by:
(3 Feb 2014)


We loved these scones! The flavor from the fresh raspberries really made these scones special. They were so moist and delicious!


review by:
(27 Sep 2013)


It's been so hot that I decided to experiment one day and made these using my grill. I put it on high to heat the grill then turned down to medium and put into a greased frying pan on the unheated side of the grill so they wouldn't burn. They came out excellent and were golden brown on the bottom. I used raspberries one time and strawberries this last time. Such a great scone recipe and they were moist and so delicious with the fresh fruit!


review by:
(24 Aug 2013)

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Fun facts:

Fun Fact 1: The scone is a traditional British quick bread that has been around since the Middle Ages. It was a favorite of Queen Elizabeth I who enjoyed them with clotted cream and jam.

Fun Fact 2: The raspberry scone is a favorite of the Duchess of Cambridge, Kate Middleton. She is often seen ordering them in cafes around London.