Make these tender and delicious scones for a special Sunday brunch.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

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  • In a large bowl, stir together flour, baking soda and baking powder. Mix in butter and raspberry syrup. Add buttermilk and cream; mix just until moistened. Fold in raspberries. Form into an oblong loaf and place on a baking sheet.

  • Bake in preheated oven for 12 to 15 minutes. Remove from the oven and cut loaf into 6 wedge shaped pieces. Place pieces on baking sheet and continue baking for 15 minutes, until golden.

Nutrition Facts

285 calories; protein 5.2g; carbohydrates 47.6g; fat 8.1g; cholesterol 24.3mg; sodium 188.8mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 5 stars
05/08/2009
These were so good they didn't last even 2 hours in my house! I used raspberry jam instead of syrup and added a bit more cream. I put one layer of dough down then put frozen raspberries and blueberries on it then put another layer on top and pinched the sides together. Read More
(26)

Most helpful critical review

Rating: 3 stars
03/23/2006
The flavor of these scones were allright, but the texture was a little odd. The raspberries completely lost their texture and fell apart into little itty-bitty pieces. They didn't hold their shape when cut into the traditional scone shape. I am going to feel playing with the recipe because the flavor was somewhat tantalizing. Read More
(16)
17 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
05/08/2009
These were so good they didn't last even 2 hours in my house! I used raspberry jam instead of syrup and added a bit more cream. I put one layer of dough down then put frozen raspberries and blueberries on it then put another layer on top and pinched the sides together. Read More
(26)
Rating: 4 stars
10/28/2007
these were amazing with my changes... used 1 c whole wheat flour and 1 c quick oats. used raspberry applesauce in place of butter and raspberry jam in place of syrup. a little dry so i added some more cream but then they came out amazingly moist and soft and delicious!!! Read More
(21)
Rating: 3 stars
03/22/2006
The flavor of these scones were allright, but the texture was a little odd. The raspberries completely lost their texture and fell apart into little itty-bitty pieces. They didn't hold their shape when cut into the traditional scone shape. I am going to feel playing with the recipe because the flavor was somewhat tantalizing. Read More
(16)
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Rating: 4 stars
09/13/2011
Great recipe! I made a few changes. I use half whole wheat flour and half all purpose jam instead of raspberry syrup use 2/3 cup of buttermilk no cream and I tripled the amount of baking soda as mine were really dense the first time. All in all this is a great basic recipe that you can add to and make into your own. Read More
(10)
Rating: 3 stars
07/02/2003
This produced some nice scones; however not as sweet as I would have liked. My mother-in-law did enjoy them very much. Thank you. Read More
(10)
Rating: 2 stars
05/11/2004
After I formed this very sticky dough into an oblong shape on the baking pan and baked it for 15 min. it still was very sticky when I tried to cut it in wedges; I left it in the oven for another 15 min and it wasn't anywhere near done. I left it in for at least another 30 min. It's hard to tell when it's done because the fresh berries make it kind of squishy. The taste was mediocre. Read More
(7)
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Rating: 4 stars
11/18/2006
They're very messy to seperate when you take them out of the oven for the first time but otherwise very easy to make even with frozen raspberries. It will seem like they are not done at all when you take them out. They taste wonderful though and they look beautiful. Read More
(6)
Rating: 4 stars
01/18/2011
The batter for these was extremely sticky. I had to add a bit more cream (about a tablespoon) to try to make it easier to work with. Otherwise I made the recipe as directed. They turned out very tasty and tender. I think a little icing glaze would be great on these next time. Read More
(3)
Rating: 4 stars
05/24/2010
This is a great recipe. I use half wheat flour and strawberry jam instead of syrup. My boyfriend really loves them. Read More
(2)