Raspberry-Blueberry Drop Scones

Raspberry-Blueberry Drop Scones

Serve these delectable Raspberry-Blueberry Drop Scones with Clotted Cream and Raspberry Jam.

Raspberry-Blueberry Drop Scones
Yield: 17
  • 2½ cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cold salted butter, cut into pieces
  • ½ cup fresh blueberries
  • ½ cup fresh raspberries
  • 1 cup heavy whipping cream
  • ½ teaspoon almond extract
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add blueberries and raspberries, tossing to coat with flour.
  4. In a liquid-measuring cup, combine cream and almond extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Using a levered ¼-cup scoop, drop dough 2 inches apart onto prepared baking sheet.
  6. Bake until edges of scones are golden brown, approximately 20 minutes.
Recommended Condiments: Clotted Cream, Raspberry Jam

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