This is my favorite raspberry scones recipe with sweet raspberries, a hint of vanilla, and a drizzle of lemon icing. They’re flavorful, crisp on the outside yet still tender and moist in the center, made with simple ingredients, and perfect for breakfast or brunch!
For a long time I thought of “scones” as a dirty word. A kind of sad, runner up to more delectable breakfast treats, like fruit-laden muffins or gooey cinnamon rolls or buttery coffee cakes. My experience with scones was all too often hard and dry and bland …akin to what I imagine Hagrid’s rock cakes must be like.
However, after lots of recipe testing, they’ve become one of my favorite pastries to make from scratch, and are now in my vocabulary as something much different:
Think a tender, biscuit-like center that’s soft and flaky, and studded with juicy raspberries. A barely crisp crust topped with the sweet crunch of raw sugar. And a quick drizzle of lemon-kissed vanilla icing that adds a welcome tartness to these sweet, buttery, flavorful – and now definitively indulgent – breakfast treats.
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