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Baking recipe · from the recipe book

Raspberry Cinnamon Sugar Cream Scones

Tender, buttery scones studded with tart raspberries, swirled with warm cinnamon and finished with a crackly cinnamon-sugar top.

Raspberry Cinnamon Sugar Cream Scones

Ingredients

  • 3 cups360 gAll-purpose flour
  • ½ cup85 gGranulated sugardivided: 65 g for the dough, 20 g for the topping
  • 1 tbsp14 gBaking powder
  • ½ tsp3 gSalt
  • 2¼ tsp6 gGround cinnamondivided: 4 g for the dough, 2 g for the topping
  • ½ cup115 gUnsalted buttercold, cut into small cubes
  • 1½ cups180 gRaspberriesfrozen on a tray for 20 minutes
  • ¾ cup (180 ml)200 gHeavy creamcold, divided: 185 g for the dough, 15 g for brushing
  • 1 large50 gEggs
  • 1¼ tsp5 gVanilla extract
  • 2 tsp4 gLemon zest

Steps

  1. Spread the raspberries on a plate and freeze them for 20 minutes so they hold their shape. Line a baking sheet with parchment.
  2. In a small bowl, mix the topping portion of the sugar (about a quarter) with the topping portion of the cinnamon (one third); set this cinnamon sugar aside.
  3. In a large bowl, whisk the flour, the remaining sugar, the baking powder, the salt, the remaining cinnamon and the lemon zest.
  4. Add the cold butter and rub it in with your fingertips or a pastry cutter until the pieces are the size of small peas.
  5. In a measuring cup, whisk the egg, the vanilla and the dough portion of the heavy cream (all but about 1 tablespoon).
  6. Gently toss the frozen raspberries into the flour mixture, then pour in the cream mixture and stir with a fork just until a shaggy dough forms.
  7. Turn the dough onto a floured counter, pat it into two 6-inch rounds about 1 inch thick, and cut each round into 6 wedges. Set them on the baking sheet and chill for 15 minutes.
  8. Preheat the oven to 400°F (200°C) while the scones chill.
  9. Brush the tops with the remaining heavy cream and sprinkle with the cinnamon sugar.
  10. Bake 18 to 22 minutes, until golden and a toothpick in the center of a scone comes out clean.
  11. Cool on the sheet for 10 minutes, then move to a rack; serve warm or at room temperature.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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