Mimi's Raspberry Scones Recipe - Food.com (2024)

25

photo by limeandspoontt

1. What kind of cream do you use?

   Janie R.

2. Hi! Can you use 10%cream or it has to be table cream? Never made scones before so wanted to ensure 10% works before attempting it :) Thanks!

   adena.abbas

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3. How do you print

   cinwils6904

Reviews

1. I've been testing scone recipes for the past few months, and this one is the best yet! I used whole wheat flour, frozen raspberries and added orange zest to the batter and sprinkled a bit of white sugar on top of the glaze. These are literally the best scones I've made%u2014and I've made a lot! I can't wait to make tweaks and try other berries and flours.

   alibumbayay

2. These were absolutely some of the best tasting scones I have ever made! I have always steered clear of raspberry scones in the past.....for some reason I thought they would be difficult because of the fragility of the raspberries. I read the other reviews before making these and made a few little changes based on the reviews. I added about 1-2 T. extra sugar and 1 T. of orange zest. I also made a little glaze that I drizzled over them after they came out of the oven with 1/2 c. of confectioners sugar and a little juice from the orange. I baked them at 400 degrees for 20 minutes.They were phenomenal. One thing I would note is that the dough was very wet but this did not affect the outcome of the scone. Just more wet than I am used to working with when making scones. I will be making these often. In fact, I am making another slight variation of them today. I did not have raspberries so I used 1 cup of blueberries and lemon zest instead of orange. I also added just a little lemon juice to my cream. I just sprinkled the top with a little sugar and some cinnamon. They are in the oven right now and I would be shocked if they weren't also delicious. The dough wasn't nearly as wet but more of a consistency that I am use to working with when making scones. I baked them at 400 degrees for about 20 minutes as well.<br/>Well, delicious as suspected! Thank you for posting this recipe.

   mamamountin

3. Excellent scones, and chock full of berries mmm! I used fresh picked and washed raspberries in these scones which at first seemed like it might have been a mistake (I had frozen raspberries in the freezer but opted for fresh as I had just picked them that morning!) The dough was a little sticky at first, but after moving it to the cutting board I pressed in extra flour around the disc until it firmed up. To my surprise, they came out perfect! Be sure to try one warm from the oven, so delicious. Still tasty the next day but a little more cakey after the berries have had time to rest. Thank you, Mimi! [Made for The All You Can Cook Buffet]

   averybird

4. BEST SCONES EVER! I made them for a picnic, and they were judged by myself and three friends as perfect scones-- tender, tasty and just exactly right. The raspberries carried through beautifully and the texture was lovely; thank you for the best scone recipe I've ever found!

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   theysabet

5. I followed the recipe as given, but I did sprinkle a little sugar on the tops of the scones after adding the egg wash. I really like the texture, and the scones cooked up to a beautiful golden brown. Although I liked the taste overall, I felt it needed to be sweeter. I'd definately make these again, but I'll try adding a bit more sugar to the recipe. Thanks for sharing.

   kfr33man1

see 31 more reviews

Tweaks

1. I added one tablespoonful of sugar to the eggwash to give just a bit more sweetness, and used the eggwash to smooth the sides of the scones; it worked well.

   theysabet

2. I usually stay away from cream scones, they seem flavorless to me, I prefer the nuts, berries, fruit & even savory scones. I had these raspberries & saw this recipe & thought it does say to cream the butter into the flour maybe they won't be so bland. I had a blood orange, I added some of the juice to the liquid & zest to the flour, topped them with demarara sugar. They came out perfectly...since its peach season, I made peach jam to give it kind of a peach melba morning

   Anonymous

3. These were absolutely some of the best tasting scones I have ever made! I have always steered clear of raspberry scones in the past.....for some reason I thought they would be difficult because of the fragility of the raspberries. I read the other reviews before making these and made a few little changes based on the reviews. I added about 1-2 T. extra sugar and 1 T. of orange zest. I also made a little glaze that I drizzled over them after they came out of the oven with 1/2 c. of confectioners sugar and a little juice from the orange. I baked them at 400 degrees for 20 minutes.They were phenomenal. One thing I would note is that the dough was very wet but this did not affect the outcome of the scone. Just more wet than I am used to working with when making scones. I will be making these often. In fact, I am making another slight variation of them today. I did not have raspberries so I used 1 cup of blueberries and lemon zest instead of orange. I also added just a little lemon juice to my cream. I just sprinkled the top with a little sugar and some cinnamon. They are in the oven right now and I would be shocked if they weren't also delicious. The dough wasn't nearly as wet but more of a consistency that I am use to working with when making scones. I baked them at 400 degrees for about 20 minutes as well.<br/>Well, delicious as suspected! Thank you for posting this recipe.

   mamamountin

4. I made this with half whole wheat flour, yogurt instead of cream, and blackberries. So far so good.

   ferrarama

5. These turned out really good, despite the fact that I should have followed directions better. The problem I had was with cutting them on the pan and not separating them before baking. (And that's not what the directions said to do, but of course I knew better. lol.) So I did have to bake them longer and they were still a little gushy in the middle. That's fine! Just cut out the middle! (Or follow directions!) I did use milk instead of cream and 1/2 raspberries and 1/2 blueberries because that was all the raspberries I had. Really good and my somewhat-picky 5yo said, "make these again, Mom." Reviewed for Healthy Choices ABC tag game.

   mliss29

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