30 Scone Recipes I Tested This Season

These raspberry scones bring together a buttery, flaky crumb with pockets of juicy fruit, and after testing thirty versions this season, this is the base recipe our test kitchen keeps coming back to. Cold butter and a light hand keep the crumb tender rather than tough, while frozen raspberries hold their shape so the dough doesn't turn pink and gummy. Every variation below started from the same base dough, tweaked one thing at a time until we could pin down exactly what changes texture and flavour. Whether you want a bakery-style scone dripping in lemon icing or a five-ingredient version for a rushed weekday, there's a raspberry scone here for it.

This is the benchmark recipe every other variation on this list is measured against: cold butter rubbed into flour, a splash of double cream, and frozen raspberries folded in at the very last moment. Pat the dough into an 18cm (7 in) disc and cut it into eight wedges rather than using a round cutter, which keeps the raspberries whole instead of squashing them at the edges. Brush the tops with beaten egg and a scattering of demerara sugar before baking for a shatter-crisp top. Chilling the wedges for 20 minutes before they go in the oven is the single biggest fix for scones that spread instead of rising tall.

Swap the plain flour, baking powder and salt for 420g (3 1/3 cups) self-raising flour to shorten the ingredient list and remove any risk of measuring the raising agent wrong. Grate the cold butter straight into the bowl instead of cutting it in with a knife or pastry cutter — it takes under a minute and coats every shred in flour with almost no effort. Stir in the cream and raspberries with a fork until just combined, then pat the dough out directly on the baking tray to skip the extra washing-up. It's the fastest route to a proper scone when you want minimal fuss and only one bowl to clean.

Use 150g (1 cup) fresh raspberries here instead of frozen, since the bright lemon glaze on top is designed to balance their softer, juicier bite. Fold in the zest of one large lemon with the dry ingredients, then toss the fresh berries in a tablespoon of the flour mixture before adding them so they don't sink or smear pink streaks through the dough. Because fresh fruit is more delicate, fold with a spatula using no more than eight or nine gentle turns. Finish the warm scones with a simple glaze of 100g (3/4 cup) icing sugar whisked with 15ml (1 tbsp) fresh lemon juice.

Add 4g (1 1/2 tsp) ground cinnamon and a pinch of nutmeg to the dry ingredients for a warmer, spiced take that suits a cold morning. 15g (1 tbsp) soft light brown sugar in place of half the granulated sugar deepens the flavour without making the scones overly sweet. These pair especially well with a maple glaze — swap the lemon juice in the standard glaze for 15ml (1 tbsp) maple syrup instead. Bake as normal; the spice blooms further in the 200°C (400°F) oven and perfumes the kitchen while the scones cook.

Beat 60g (2 oz) full-fat cream cheese into the wet ingredients before combining with the flour; it makes the crumb noticeably richer and closer to a cheesecake-scone hybrid. Because cream cheese adds extra moisture, reduce the cream to 150ml (2/3 cup) so the dough still holds its shape when cut. For a bakery finish, dollop small spoonfuls of the remaining cream cheese into the centre of each wedge before folding the dough over itself once, so it swirls through when sliced. These are best served slightly warm, when the cream cheese pockets are still soft.

Strip the recipe back to five ingredients: self-raising flour, cold butter, double cream, sugar and raspberries, leaving out the egg, vanilla and zest entirely. The cream alone binds the dough, so add it gradually — most batches need close to 200ml (7/8 cup) rather than the full amount, stopping as soon as the mixture clumps together. This version is drier and less rich than the classic, so it's the one to reach for when you want a plainer scone to go with a generous spread of jam and clotted cream. It's also the quickest to put together when raspberries are the only special ingredient in the cupboard.

Replace the lemon zest with the zest of one orange and add 15ml (1 tbsp) orange juice to the wet ingredients for a rounder, sweeter citrus note that suits raspberries particularly well. A few drops of orange blossom water stirred into the glaze at the end takes it further if you want something a little more floral. Because orange juice is slightly more acidic than milk or cream, the dough may feel a touch wetter — resist adding extra flour and instead chill it for the full 20 minutes before baking. Serve with a wedge of fresh orange on the side for a bright breakfast plate.

Replace half the plain flour with 200g (1 1/2 cups) wholemeal (whole wheat) flour and swap the granulated sugar for 50g (2 1/2 tbsp) runny honey stirred into the cream. The wholemeal flour soaks up more liquid, so expect to add an extra 15-30ml (1-2 tbsp) cream to bring the dough together. These scones are denser and nuttier than the classic version, with a slightly darker crumb, and they hold up well to a thick smear of natural yogurt instead of clotted cream. They're a good option when you want something that reads a little more like a wholesome breakfast than a treat.

When fresh or frozen raspberries are expensive or out of season, swap them for 80g (4 tbsp) of good raspberry jam swirled through the dough instead of whole berries — you get the same fruity flavour using a fraction of the fruit. Dot small spoonfuls of jam over the rolled-out dough, then fold it over on itself two or three times so the jam marbles through rather than mixing in completely. This version uses budget storecupboard staples throughout: standard granulated sugar, no vanilla, and semi-skimmed milk in place of cream, cut with 15g (1 tbsp) melted butter to keep the richness. It's the most economical scone on this list without sacrificing that distinct raspberry flavour.

For scones with a genuine 20-minute prep time, skip the chilling step and use butter straight from the freezer, grated into the flour, so it's cold enough that the dough doesn't need resting before it goes in the oven. Once the wedges are on the tray, use a hot 220°C (425°F) oven for the first 8 minutes to set the exterior quickly, then drop the temperature to 200°C (400°F) for the remaining 10-12 minutes so the centre finishes cooking without the tops over-browning. This shortcut trades a small amount of height for real time savings, getting the dough mixed, shaped, and into the oven in well under half an hour on a weeknight or rushed weekend morning. Keep the raspberries frozen and add them last, straight from the bag, to help the dough stay cool enough to skip chilling altogether.

Instead of cutting neat wedges or rounds, spoon the dough into six or eight rough, uneven mounds directly onto the baking tray for a rustic, bakery-counter look. This free-form method is more forgiving of a slightly wetter dough, which suits fresh raspberries well since you don't need to handle the dough much to shape it. Leave a generous 5cm (2 in) gap between mounds, as they spread more than a wedge-cut scone. A rough, craggy top also means more surface area for the sugar topping to cling to, giving a crunchier bite in every mouthful.

Fold in 75g (1/2 cup) white chocolate chips along with the raspberries for a sweeter, more indulgent version that leans closer to a bakery treat than a breakfast staple. White chocolate melts faster than the dough bakes through, so watch the tops closely after the 18-minute mark and pull the scones as soon as they're golden rather than waiting for the usual visual cues. A drizzle of melted white chocolate over the cooled scones, rather than the standard lemon glaze, finishes the loaded theme properly. These are rich enough that a plain cup of tea, rather than a sweetened glaze, is often the better pairing.

Rather than cutting individual scones, pat the entire batch of dough into one 20cm (8 in) round or a 20x20cm (8x8 in) square tin and score it into eight wedges or squares with a sharp knife before baking. This traybake method feeds a family in one go and needs a slightly longer bake — around 28-32 minutes at 190°C (375°F) — since the dough is thicker in the centre. Check doneness with a skewer inserted into the middle rather than relying on colour alone, since a large traybake browns before the centre is fully set. Once cool, break or cut along the scored lines rather than trying to slice neatly.

For the tallest, flakiest layers, pat the dough into a rectangle, fold it into thirds like a letter, then turn and repeat this lamination twice more before shaping and cutting — the same technique used for rough puff pastry. This extra folding builds visible layers that separate as the scones bake, giving noticeably more height than the one-fold classic method. Because the dough is handled more, chill it for a full 30 minutes before baking, longer than the standard 20, to firm the butter back up. This is the version worth the extra effort when scones are the centrepiece of a proper afternoon tea.

Keep a bag of frozen raspberries specifically for this version so scones are only ever 35 minutes away from oven-fresh, since there's no fresh fruit prep and no need to bring anything to room temperature. Measure the dry ingredients into a container ahead of time and store it in the cupboard, so on the day you only need to cut in butter, add cream and stir in the frozen berries straight from the bag. Because the fruit is frozen solid, the dough chills itself as you mix, so a 10-minute rest in the fridge is enough rather than the usual 20. This is the version to make when a batch of scones needs to happen with almost no forward planning.

Combine both textures in one scone: fold in 100g (2/3 cup) whole frozen raspberries for bursts of fruit, then swirl in 40g (2 tbsp) raspberry jam for a jammier, more concentrated raspberry flavour throughout. The jam also adds moisture, so reduce the cream by about 15ml (1 tbsp) to keep the dough from turning sticky. This double-raspberry approach gives the most intensely fruity scone on the list, good for anyone who thinks the classic version doesn't have enough raspberry in every bite. Serve with nothing more than butter, since the scone itself already carries plenty of flavour.

Replace the double cream with 200g (3/4 cup) full-fat Greek yogurt for a tangier, slightly lower-fat scone that's just as easy to pull together. Because yogurt is thicker than cream, mix it in with a spoon rather than trying to pour it, and expect the dough to look slightly shaggier before it comes together. This swap also makes the crumb a touch denser and more cake-like, which some testers preferred alongside the tartness of the raspberries. It's an easy substitution to remember if you're out of cream but have yogurt in the fridge.

Use 180ml (3/4 cup) cold buttermilk in place of double cream for the classic tang associated with proper bakery scones, and fresh raspberries rather than frozen to complement the lighter batter. Buttermilk's acidity also reacts with the baking powder for extra lift, so these rise slightly higher than the cream-based classic. If you don't keep buttermilk on hand, stir 15ml (1 tbsp) lemon juice into 180ml (3/4 cup) whole milk and let it sit for 5 minutes as a reliable substitute. The tang from the buttermilk balances the sweetness of the fruit particularly well, so we cut the sugar back slightly to 60g (1/4 cup plus 1 tbsp).

Fold in 40g (1/4 cup) finely chopped crystallised ginger along with the raspberries for a warm, gently spicy contrast to the fruit. The sugary coating on crystallised ginger means you can reduce the granulated sugar in the dough slightly, to around 60g (1/4 cup plus 1 tbsp), without losing sweetness. This variation suits an autumn or winter table, and a drizzle of ginger syrup — the liquid crystallised ginger is often packed in — makes a quick glaze in place of the lemon icing. Chop the ginger finely so it distributes evenly rather than clumping in one corner of the dough.

Beat 60g (1/4 cup) clotted cream into the wet ingredients in place of some of the butter for an extra-rich, meltingly soft crumb that's closer to a true West Country scone. Because clotted cream is much richer than double cream, reduce the added butter to 85g (3 tbsp) to keep the dough from becoming greasy. These scones brown faster thanks to the higher fat content, so check them from the 16-minute mark rather than waiting the full 20-22 minutes. Serve them the traditional way, split and spread with more clotted cream and a spoon of raspberry jam.

Swap the double cream for 180g (3/4 cup) full-fat sour cream, which gives a similarly rich result with a slight tang and a noticeably moist crumb that keeps well overnight. Sour cream is thicker than pouring cream, so fold it through gently with a spatula rather than a whisk to avoid overworking the dough. This is a reliable swap when cream isn't in the fridge but soured cream, often bought for other recipes, is. These scones stay soft for an extra day compared with the classic cream version, making them a good make-ahead option.

Use the zest of two limes in place of lemon for a sharper, more tropical edge that plays off the raspberries differently than the classic lemon version. Lime zest is more delicate than lemon, so add it directly to the sugar and rub the two together with your fingertips first — this releases the oils more effectively than simply stirring it into the flour. For the glaze, whisk 100g (3/4 cup) icing sugar with 10ml (2 tsp) fresh lime juice, which sets slightly firmer than a lemon glaze due to lime's lower water content. This variation works particularly well in warmer months alongside iced tea.

Stir 50g (1/2 cup) rolled oats into the dry ingredients, and sprinkle a further 6g (1 tbsp) over the tops before baking for texture and a heartier, more rustic finish. The oats absorb some of the moisture from the raspberries as the dough rests, so let this version sit for the full 20-minute chill rather than skipping it, even if you're tempted to rush. Because oats add chew rather than lift, these scones are a little denser than the classic — good toasted the next day with butter. This is the variation most likely to pass as a proper breakfast rather than a treat.

Use a budget bag of frozen mixed berries in place of raspberries alone, picking out or roughly chopping any larger strawberries so the pieces are a similar size to whole raspberries. Frozen mixed berries are usually cheaper per bag than raspberries sold on their own, and the flavour still reads clearly as a berry scone once baked. Keep the berries frozen solid until the moment you fold them in, since a mixed bag tends to release more juice than raspberries alone if it's allowed to thaw. This is an easy way to get a fruity scone without the cost of buying raspberries specifically.

Skip rolling and cutting altogether: drop heaped spoonfuls of a slightly wetter dough — closer to 220ml (scant 1 cup) cream rather than the classic 180ml — straight onto the baking tray. Dropped scones spread a little more and end up with craggier, crunchier edges than a cut wedge, which some testers preferred. This is the fastest possible route from mixing bowl to oven since there's no patting out, cutting, or reshaping of scraps. Bake for the same 20-22 minutes at 200°C (400°F), checking a minute or two early since drop scones are typically slightly thinner.

Replace 50g (1/2 cup) of the plain flour with ground almonds for a nuttier flavour and a slightly more tender, crumbly texture. Scatter 8g (1 tbsp) flaked almonds over the tops along with the demerara sugar before baking, so they toast lightly in the oven for extra crunch. Ground almonds add fat as well as flavour, so the dough may feel slightly softer — handle it a little less than usual to avoid it becoming greasy. Raspberry and almond is a classic pairing, and this version leans into that with a scattering of toasted flaked almonds over the finished glaze too.

Top the wedges with a quick streusel before baking — 40g (3 tbsp) cold butter rubbed into 40g (1/3 cup) flour and 30g (2 1/2 tbsp) sugar until it looks like coarse crumbs — for a bakery-style crunchy top instead of the usual egg wash and sugar. Press the streusel gently onto each wedge so it holds during baking rather than sliding off. Because the streusel adds extra sugar on top, these brown a little faster, so check from the 17-minute mark. This is the most indulgent version on the list and needs no glaze at all, since the streusel provides sweetness and texture on its own.

Press the entire batch of dough into a lined 20x10cm (8x4 in) loaf tin instead of shaping individual scones, for a sliceable version that's easy to serve to a crowd at brunch. This loaf format needs a longer, gentler bake — around 45-50 minutes at 180°C (350°F) — with foil loosely placed over the top for the final 15 minutes if it's browning too quickly. Test with a skewer through the centre; it should come out with just a few moist crumbs rather than wet batter. Slice thickly once fully cool and toast leftover slices the next day for a quick breakfast.

Scrape the seeds from one whole vanilla pod into the cream instead of using extract, for a more rounded, fragrant vanilla flavour that testers consistently rated as the best of the batch. Warm the cream gently first so the seeds disperse evenly rather than clumping together in one spot. Because vanilla pods are an investment, this is the version to save for a special brunch or when guests are coming, rather than an everyday bake. Finish with a vanilla bean glaze — the reserved pod steeped in the icing sugar and cream mixture for ten minutes — for a scone that tastes noticeably more complex than the classic.

Cut the same dough into 12-16 small wedges or use a 4cm (1 1/2 in) cutter for bite-sized scones that suit a party or afternoon tea platter better than the full-size classic. Because they're smaller, mini scones bake in considerably less time — around 12-14 minutes at 200°C (400°F) — so check them from the 10-minute mark to avoid overbaking. Use fewer, smaller pieces of roughly chopped raspberry so the fruit-to-dough ratio stays balanced in a smaller scone. These are the easiest variation to serve without a knife and fork, ideal for a buffet-style spread.

Weigh your ingredients rather than relying on cup measurements, since flour in particular can vary by up to 20% depending on how it's scooped, and that difference is enough to turn a good scone dough dry or sticky. Keep everything cold — butter, cream, even the mixing bowl if your kitchen runs warm — and work quickly once the butter is cut in, since overworked dough is the single most common reason scones turn out tough rather than tender. Use a sharp cutter and push straight down without twisting, as twisting seals the edges and stops the scones rising evenly in the oven. Finally, resist opening the oven door in the first 15 minutes of baking, since a sudden drop in temperature is enough to stop scones rising to their full height.

Serve raspberry scones warm, split in half, with a spoon of clotted cream and a little extra raspberry jam on the side for a proper cream tea. For breakfast or brunch, pair them with a pot of strong tea or coffee and a bowl of extra fresh raspberries and yogurt alongside. A few of the citrus and streusel variations above are rich enough to stand alone with nothing more than a cup of tea, so taste before automatically reaching for the glaze. Leftover scones also make a good base for a quick trifle, layered with whipped cream and more raspberries.

Once fully cool, store raspberry scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days if your kitchen is warm or humid. To freeze, wrap baked and cooled scones individually in cling film, then place in a freezer bag for up to 2 months; unbaked, cut wedges also freeze well and can go straight from the freezer into a hot oven with a couple of extra minutes added to the bake time. To reheat, warm scones in a 160°C (325°F) oven for 8-10 minutes, which restores the crisp exterior far better than a microwave does. If you do need the microwave, 15-20 seconds is enough to take the chill off without turning the crumb rubbery.