
I absolutely adore scones, it's one of my favorite types of pastries to eat, but also one of the most frustrating things to make. I'd stick closely to the recipe, following the refrigeration rules and other tips I give to make sure you get the perfect teatime scones!

It's really important to make sure to keep the raspberries in the freezer until the dough is prepared and rolled out, to minimize any damage from thawing. Unlike a rising pastry, like a cake or bread, you don't need to coat these in flour. Scones love to have little "bursts" of fruit in it, so it doesn't need to be pestered with sinking. Take note of the chunks of butter throughout the dough; this is going to help make them flaky!


What I usually do when preparing a scone is roll from the empty part of the dough, the section without raspberries, and roll into thirds. So empty to middle, middle to end. This is going to create a very odd loaf shape, which you then roll into a thick rectangle. If you find the triangle forms to be tricky, cut the loaf into a square and the cut diagonally, resulting in two perfect triangle pieces!


This final touch of cream and sugar will give the scone a nice crisp crust which will give a sweet snap similar to a macaron. I used a basting brush to brush the heavy cream on the scones, just because its so watery.

Enjoy! I really hope you love these as much as I do, they go perfect for a get together with friends, or a tea party!
