Mimi's Raspberry Scones

Total Time
20 mins
20 mins

This is a basic cream scone dough that you can use to make any kind of scone. It is delicious.

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  • 2 cups flour
  • 14 cup sugar
  • 2 teaspoons baking powder
  • 18 teaspoon salt
  • 6 tablespoons chilled butter (cut into pieces)
  • 1 large egg (lightly beaten)
  • 1 teaspoon vanilla
  • 12 cup cream, plus
  • 2 tablespoons cream

  • 1 cup raspberries

  • 1 large egg (slightly beaten)
  • 1 tablespoon cream


  1. In a large bowl whisk together the flour, sugar, baking powder, and salt.
  2. With a pastry blended cut the butter in to look like coarse crumbs.
  3. Gently fold the berries into the flour mixture.
  4. In a small bowl combine the cream, beaten egg, and vanilla; mix well.
  5. Add this to the flour mixture and stir till just combined; do not overmix.
  6. Knead dough gently on a lightly floured board being careful of the berries.
  7. Roll or pat into a circle that is about 7" round and about 1 1/2" thick.
  8. Cut the circle in half and each half into four pie-shaped wedges.
  9. Place on a baking sheet; brush the tops with egg wash.
  10. Bake in a 400-425 degree oven on the middle rack; to prevent browning on the bottom, place the cookie sheet on top of another cookie sheet; bake for about 20 minutes or till nicely browned.
  11. Best eaten the day they are made.