Scones are my comfort zone — simple, cozy, and endlessly customizable. But these raspberry scones are something special. I first made them on a rainy weekend, craving something sweet but bright. I had a bowl of raspberries that were almost too ripe and didn’t want them to go to waste. So I folded them into a classic buttery scone dough, whipped up a quick raspberry glaze, and sprinkled some fresh basil leaves for a fresh, herbal twist.

The result? A soft, flaky scone with bursts of raspberry in every bite, a tangy-sweet icing, and just the right balance of richness and brightness. Whether for brunch, afternoon tea, or an everyday treat, these scones make every bite feel like a little luxury.

Why You’ll Love This Recipe:

Perfectly flaky and buttery – Classic scone texture with tender layers
Juicy raspberries in every bite – No bland dough here
Raspberry glaze = wow factor – Adds sweetness and color
Fresh herb garnish – Basil offers a modern, elevated touch
Great for brunch or gifting – Beautiful, bake-shop quality presentation

Ingredients List:

all-purpose flour
granulated sugar
baking powder
salt
unsalted butter
heavy cream
eggs
vanilla extract
fresh raspberries
powdered sugar
raspberry juice (from crushed raspberries or thawed frozen berries)
lemon juice
basil leaves

There are 4 Steps To Making These Scones:

Step 1: Make the Scone Dough

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and cut it into the flour with a pastry cutter or fork until pea-sized crumbs form. In a separate bowl, whisk together cream, egg, and vanilla. Pour wet ingredients into dry and gently stir until mostly combined. Carefully fold in raspberries with a spatula, being gentle to avoid crushing too much.

Step 2: Shape & Bake

Turn dough onto a lightly floured surface and shape into a 1-inch thick circle. Cut into 8 wedges and place on the baking sheet, spaced slightly apart. Brush tops with a little cream for a golden finish. Bake for 18–22 minutes, or until golden on the edges and set in the center. Cool on a wire rack.

Step 3: Make the Raspberry Drizzle

In a small bowl, whisk powdered sugar with raspberry juice (and lemon juice, if using) until smooth and drizzle-able. Add more sugar or juice as needed for thickness.

Step 4: Decorate

Once scones are mostly cooled, drizzle with raspberry icing. Top with a few fresh raspberries and small basil leaves before serving.

Tips to Make This Recipe Your Own:

Switch the fruit: Try blueberries, blackberries, or chopped strawberries.
Add lemon zest: Mix into the dough for a zingy flavor boost.
Make mini scones: Divide dough in half and cut into 16 smaller triangles for tea-size treats.
Add crunch: Sprinkle coarse sugar on top before baking.
Herb twist: Sub basil with mint or thyme for a different herbal finish.

Storage Tips:

Room temp: Store leftover scones in an airtight container for up to 2 days.
Fridge: Keep iced scones in the fridge for up to 4 days. Bring to room temp before eating.
Freeze unbaked: Freeze raw scone dough wedges on a tray, then transfer to a bag for up to 2 months. Bake from frozen, adding 2–3 minutes.
Freeze baked: Wrap cooled scones tightly and freeze up to 1 month. Reheat at 300°F until warm.

Substitution Tips:

Gluten-free: Use a 1:1 gluten-free baking flour blend.
Dairy-free: Use plant-based butter and full-fat coconut milk or oat cream.
Egg-free: Substitute with ¼ cup plain yogurt or a flax egg (1 tbsp flax + 3 tbsp water).
Low-sugar: Use coconut sugar in the dough and a light drizzle of glaze, or skip it.

Final Thoughts:

These raspberry scones with raspberry icing and basil are everything I want in a baked good — soft, fruity, slightly fancy, and endlessly snackable. They’re as perfect on a brunch board as they are wrapped in parchment for a sweet gift.

Whether you’re baking for a celebration or just want something bright to pair with your afternoon tea, these scones will never let you down. And the best part? That vibrant glaze and fresh herb garnish make them look as good as they taste.

Save this recipe for your next baking day — it’s one to come back to again and again.

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