Irresistible Black Raspberry Scones Recipe in 30 Minutes

Oh, black raspberry scones – just saying those words makes me smile! I still remember the first time I baked them on a lazy summer morning when my neighbor brought over a basket of freshly picked black raspberries from her garden. “You’ve got to try these in scones,” she insisted, and wow, was she right! That perfect balance of tart berries and buttery dough had me hooked from the first crumbly bite.

Now these scones have become my go-to when I want to impress brunch guests or just treat myself. What I love most is how the juicy berries burst in your mouth against that flaky, tender pastry. And don’t let the fancy bakery look fool you – they’re actually super simple to make! Just a few basic ingredients and about 30 minutes is all you need for these beauties. Trust me, once you try this black raspberry scones recipe, you’ll understand why I make them at least twice a month!

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Why You’ll Love This Black Raspberry Scones Recipe

Let me tell you why these scones have become my absolute favorite breakfast treat – and why you’ll fall in love with them too!

• That perfect flaky texture – The cold butter creates little pockets of steam as it bakes, giving you layers upon layers of buttery goodness in every bite
• Juicy berry bursts – Fresh black raspberries bake up beautifully, creating little pockets of tart-sweet jam right in the scone
• Quick morning magic – From bowl to table in under 30 minutes? Yes please! These come together faster than running to the bakery
• Versatile any-time treat – Equally perfect with your morning coffee or as an afternoon pick-me-up
• Impressively easy – No fancy skills needed – just simple mixing and folding for bakery-worthy results

The best part? That moment when you break open a warm scone and see all those gorgeous purple berry streaks. Pure breakfast happiness!

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Ingredients for Black Raspberry Scones

Here’s everything you’ll need to make these irresistible scones – and trust me, using quality ingredients makes all the difference!

• 2 cups all-purpose flour (I always use unbleached)
• 1/4 cup granulated sugar (the perfect amount of sweetness)
• 1 tbsp baking powder (fresh is best for maximum rise)
• 1/2 tsp salt (balances all the flavors)
• 1/2 cup cold unsalted butter, cubed (must be cold – I pop mine in the freezer for 10 minutes first)
• 1/2 cup milk (whole milk gives the richest texture)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (the good stuff – no imitation!)
• 1 cup fresh black raspberries (washed and gently patted dry)

See? Nothing fancy – just simple, honest ingredients that work magic together!

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How to Make Black Raspberry Scones

Okay, let’s get baking! These black raspberry scones come together so easily – just follow these simple steps and you’ll have golden, berry-studded perfection in no time. First things first: preheat that oven to 400°F (200°C) and line your baking sheet with parchment paper. Trust me, you’ll thank me later when your scones slide right off!

Mixing the Dough

In a big bowl, whisk together your flour, sugar, baking powder and salt. Now for the fun part – grab those cold butter cubes and work them into the flour mixture with your fingers or a pastry cutter. You want it to look like coarse crumbs with some pea-sized butter bits remaining – those are your future flaky layers! Then gently stir in the milk, egg and vanilla just until combined. The dough will be shaggy – that’s perfect! Now fold in those gorgeous black raspberries ever so carefully. Remember: less mixing = more tender scones!

Shaping and Baking

Dump your dough onto a lightly floured surface and pat it into a 1-inch thick circle – no rolling pin needed! Use a sharp knife to cut it into 8 wedges (like a pizza) and space them out on your prepared baking sheet. Pop them in the oven for 15-18 minutes until they’re beautifully golden. You’ll know they’re done when your kitchen smells like heaven and the edges are just starting to brown. Let them cool for about 5 minutes – if you can wait that long!

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Tips for Perfect Black Raspberry Scones

After making these scones more times than I can count, I’ve picked up some foolproof tricks to guarantee bakery-quality results every single time!

• Butter must be COLD – I mean straight-from-the-fridge cold. Warm butter = flat scones. I even freeze mine for 10 minutes before using!
• Parchment paper is your BFF – No sticking, easy cleanup, and perfectly golden bottoms. Worth every penny!
• Don’t peek! Resist opening the oven door until at least 15 minutes in. That blast of cold air can make your scones fall.
• The thumb test – Gently press the top of a scone. If it springs back, they’re done. If it leaves a dent, give them another minute.
• Berry distribution – Toss your raspberries in a tablespoon of flour before folding in. Helps prevent purple streaks everywhere!

Follow these simple tips, and you’ll have scones that would make any British tea house proud!

Ingredient Substitutions and Variations

Out of black raspberries? No problem! This recipe is wonderfully adaptable. Frozen black raspberries work beautifully – just toss them in frozen (no thawing!) and add 2 extra minutes to the bake time. For dairy-free, swap the milk for almond or oat milk and use vegan butter. If you’re feeling fancy, try adding lemon zest to the dough or drizzling with a simple powdered sugar glaze after baking. The possibilities are endless!

Serving Suggestions for Black Raspberry Scones

Oh, let me tell you about my favorite ways to enjoy these scones! Fresh from the oven with a smear of clotted cream and a dollop of raspberry jam is absolute perfection. But honestly? They’re just as delicious plain with a steaming cup of coffee – the tart berries pair beautifully with dark roast. For special occasions, I’ll sometimes drizzle them with honey or serve alongside lemon curd. Morning, afternoon, or midnight snack – these scones shine any time of day!

Storing and Reheating Black Raspberry Scones

Here’s my foolproof method for keeping these scones tasting fresh-baked! At room temperature, they’ll stay perfect in an airtight container for about 2 days – if they last that long! For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. When you’re ready to enjoy, scones scones straight into a 350°F oven for 8-10 minutes. That quick reheat brings back that just-baked magic – crispy edges, tender middle, and those juicy berry pockets tasting like you just pulled them from the oven!

Black Raspberry Scones FAQs

Nutritional Information

Here’s the scoop on what’s in these tasty scones! Each one comes in at about 250 calories with 2g of fiber and 4g of protein. Remember, these values are estimates and may vary slightly based on your specific ingredients and berry size. The black raspberries pack a nice antioxidant punch too – bonus!

Share Your Black Raspberry Scones Experience

I’d love to hear how your scones turn out! Snap a photo of those gorgeous berry-studded beauties and tag me on Instagram – nothing makes me happier than seeing your baking successes. Leave a comment below too if you have any brilliant twists on the recipe. Happy baking, friends!

Black Raspberry Scones

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Delicious and easy-to-make scones packed with juicy black raspberries. Perfect for breakfast or a snack.

• Author: Sophia Collins
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup milk
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh black raspberries

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Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a, whisk, whisk together milk, egg, and vanilla extract.
5. Pour the wet ingredients into the dry mix until mix until just combined.
6. Gently fold in the black raspberries.
7. Turn the dough onto a floured surface and shape into a 1-inch thick circle.
8. Cut into 8 wedges and place on the prepared baking sheet.
9. Bake for 15-18 minutes or until golden brown.
10. Let cool slightly before serving.

Notes

• Use cold butter for flaky scones.
• Do not overmix the dough to keep the scones tender.
• If using frozen raspberries, do not thaw them before adding to the dough.

Nutrition

• Serving Size: 1 scone
• Calories: 250
• Sugar: 10g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg