Raspberry-Poppy Seed Scones

Raspberry Poppy Seed Scone

These Raspberry-Poppy Seed Scones are a delightful treat for teatime. 

Raspberry-Poppy Seed Scones
Serves: 16
  • 2¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon poppy seeds
  • ½ teaspoon kosher salt
  • ¼ cup cold unsalted butter, cubed
  • ¼ cup cold cream cheese, cubed
  • 1 cup plus 1 tablespoon freeze-dried raspberries, crushed
  • ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
  • 1 large egg
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, poppy seeds, and salt. Using a pastry blender or 2 forks, cut in cold butter and cold cream cheese until mixture resembles coarse crumbs. Stir in freeze-dried raspberries. Add ¾ cup cold cream, stirring until a dough begins to form. (If mixture seems dry, add more cream, 1 tablespoon at a time.)
  3. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times until a smooth dough forms. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2-inch fluted round cutter, cut 16 scones from dough, rerolling scraps as necessary. Place on prepared baking sheet.
  4. In a small bowl, whisk together egg and remaining 1 tablespoon cold cream. Brush tops of scones with egg wash.
  5. Bake until a wooden pick inserted in centers comes out clean, approximately 15 minutes. Serve warm.


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