Ah, there’s just something so lovely about the smell of freshly baked scones wafting through the house, isn’t there? It brings back memories of cozy Sunday mornings at my grandma’s house, where she would whip up a batch of her famous scones while I eagerly awaited the moment I’d be able to slather them with butter and jam. And let me tell you, nothing compares to that first warm, flaky bite!
Today, I’m beyond excited to share with you my go-to recipe for **Better Than Bakery Raspberry Scones**. Trust me, these little gems are far better than anything you’ll find at a coffee shop. With their crumbly texture, bursts of sweet-tart raspberries, and a golden crown of sugar, they’re simply irresistible! Plus, the best part is that they’re surprisingly easy to whip up. So, let’s dive into this delicious adventure, shall we?
What’s in Better Than Bakery Raspberry Scones?
– All-purpose flour: This is your baking backbone, providing the structure for our scones. I usually reach for a brand that doesn’t have any added bleaches—organic options are great here!
– Granulated sugar: We’ll use just enough to bring out the sweetness in the scones. The sugar will help balance the tartness of the raspberries perfectly.
– Baking powder: This little powerhouse is key to making your scones rise and gives them that delightful fluffiness.
– Salt: A small amount of salt is crucial to enhance all the flavors in your scones. It’s like magic—just a pinch makes a world of difference!
– Unsalted butter: Cold and cubed, this is what gives our scones that rich, buttery flavor. Make sure it’s straight from the fridge for the best texture!
– Heavy cream: This adds moisture and richness to the dough, making each scone ultra tender. Don’t skimp on this—it’s what gives the scones their luxurious feel.
– Vanilla extract: A splash of vanilla brings warmth and depth to the flavor. Go for pure vanilla extract if you can; it’s worth it!
– Fresh raspberries: The star of the show! Sweet, juicy, and bursting with flavor, these beauties are what make these scones shine bright. I love using fresh raspberries during the summer when they’re in season.
– Coarse sugar: This is our finishing touch! A sprinkle on top right before baking gives the scones a crunchy, sweet crust that is beyond satisfying.
Is Better Than Bakery Raspberry Scones Good for You?
Let’s be real—while these scones are not exactly health food, they do offer some lovely points!
**Fresh raspberries** are not just delicious; they’re packed with vitamins, minerals, and powerful antioxidants. These little red wonders can help support your immune system and may even boost heart health. However, the scones do contain sugar and butter, so they’re definitely an occasional treat rather than a daily snack.
If you want to make a lighter version, you can swap some butter for Greek yogurt or use half-and-half in place of the heavy cream. Either way, these scones are a delightful indulgence that should be savored!
Ingredients List
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup heavy cream, plus extra for brushing
– 1 tsp vanilla extract
– 1 cup fresh raspberries
– 1/4 cup coarse sugar (for topping)
**Serves:** 8 scones
How to Make Better Than Bakery Raspberry Scones?
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will make cleanup a breeze!
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. Now, add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. You want some small chunks of butter for flakiness later—don’t overdo it!
4. In a separate bowl, combine the heavy cream and vanilla extract. Pour this mixture into the dry ingredients and stir gently until just combined.
5. Carefully fold in the fresh raspberries, being cautious not to break them too much. We want those beautiful whole berries peeking through!
6. Transfer the dough to a floured surface and gently pat it into a circle about 1-inch thick. Cut into 8 wedges for scones.
7. Place the scones on the prepared baking sheet. Brush the tops with a little extra heavy cream and sprinkle the coarse sugar on top for that extra crunch.
8. Bake for 18-20 minutes, or until the scones are golden brown and cooked through. Your kitchen will smell divine at this point!
9. Remove from the oven and let them cool slightly on the baking sheet before transferring to a wire rack. If you can resist, letting them cool a bit will help with that perfect bite!
Serving Suggestions and Fun Variations
These scones shine brightest when served warm! I love to enjoy them with a generous slather of clotted cream or good quality butter. And if you’re feeling extra fancy, a dollop of homemade raspberry jam wouldn’t hurt either!
Feeling adventurous? You can easily swap out the raspberries for other berries like blueberries, strawberries, or even chocolate chips! Another fun twist is to add a teaspoon of lemon zest to the dough for a refreshing citrusy flavor.
So, there you have it—my favorite recipe for Better Than Bakery Raspberry Scones! I really hope you give them a try. They bring back the best memories for me, and I just know they’ll work their magic in your kitchen too. Don’t forget to let me know how yours turn out; I can’t wait to hear all about your scone-making adventures! Happy baking!
