Here’s a traditional English scone recipe, elevated with modern pastry technique while staying true to the Victorian spirit of light, tender, and slightly crumbly scones. Print Raspberry Scones Recipe by Phil 0.0 from 0 votes Servings 8 SconesPrep time 30 minutesCooking time 40 minutes Ingredients 250 g (2 cups) all-purpose flour (preferably low-protein like cake flour for tenderness) 12 g (1 tbsp) baking powder 50 g (1/4 cup) granulated white sugar 1 g (1/4 tsp) fine sea salt 60 g (1/4 cup + 1 tbsp) cold unsalted European butter (high-fat, like Plugrà or beurre d’Isigny – or equivalent), cubed. You can also use standard butter. 150 ml (2/3 cup) cold heavy cream (35% fat) 1 egg yolk, for richness (optional, but adds depth) 1 tsp vanilla extract or rosewater (historical Victorian flair) 40 g (1/4 cup) raspberries, or leave plain – can also use currants or raisins optional: coarse sugar for topping Raspberry Glaze (optional) 100 g (1/3 cup + 1 tbsp) Raspberry jam 2 tbsp water Optional: Optional: 1 tsp lemon juice 1 tsp rosewater or elderflower cordial Method Chill all ingredients and toolsPlace the flour, bowl, and butter in the fridge for 15-20 minutes before starting. Cold is key. Mix dry ingredientsWhisk flour, baking powder, sugar, and salt in a large chilled bowl. Cut in butterRub butter into the flour mixture using your fingertips (or a pastry blender) until it resembles coarse breadcrumbs with some pea-sized bits remaining. Do not overwork. Add wet ingredientsIn a separate bowl, mix the cream, egg yolk, and vanilla/rosewater. Pour into the flour-butter mixture and stir with a fork until just combined. Add raspberriesGently fold in raspberries or other dried fruit if using. Pat and fold (for flakiness)Turn dough out onto a lightly floured surface. Pat into a rectangle, then fold it like a letter (tri-fold), rotate, and repeat once. This creates tender flaky layers like a laminated dough. ShapeInto circles: Pat dough to 2.5-3 cm (1-1.2 in) thickness. Use a floured 5-6 cm round cutter to stamp scones – press straight down, no twisting (twisting seals edges and prevents rising).Into triangles: Pat and press dough into an 8-inch disc and, with a sharp knife or a bench scraper, cut into 8 wedges. For smaller scones, press down into two 5-inch discs and cut each into 8 wedges. Chill againPlace cut scones on a plate or lined baking sheet. Chill in the fridge for 15-20 minutes. This helps hold shape. Brush and bakeBrush tops (not sides) with egg wash, sprinkle with coarse sugar if desired. Line a large baking sheet with paarchment paper or silicone mat(s). Arrange scones 2-3 inches apart. Bake in a preheated  400°F (200°C) oven for 13-16 minutes until risen and golden brown around the edges and lightly browned on top. Prepare and apply the Glaze (optional) Cool SconesLet your baked scones cool for at least 15 minutes so the glaze doesn’t melt into them. Melt & strain the jamIn a small saucepan, combine jam and water. Heat over low to medium heat, stirring frequently until the mixture becomes smooth and slightly syrupy (about 2-3 minutes). Optional: strain through a fine sieve to remove fruit bits for a clear, glassy finish. Add flavor (optional)Stir in a touch of lemon juice, rosewater, or other essence if desired. Remove from heat.For a clean glaze coat, use a pastry brush or dip the tops lightly into the glaze. Apply the glazeBrush the warm glaze onto cooled scones using a soft pastry brush. It should form a thin, shiny coating.Let set at room temperature for 10-15 minutes. Notes Leftover scones will keep well at room temperature for 2 days or in the refrigerator for 5 days. Serve with clotted cream (or mascarpone), strawberry jam, plum jam, or rose petal jelly. A pinch of fresh lemon zest in the dough elevates brightness subtly.