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Basic Raspberry Scone Recipe
Using Fresh OR Frozen Raspberries

Looking for a basic, yummy Basic Raspberry Scone Recipe using fresh OR frozen raspberries?

You have found a great, simple recipe here!

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This recipe to make scones will work perfectly for red raspberries, black raspberries (blackcaps), purple raspberries or gold /yellow raspberries.


1 3/4 all purpose flour
3 tsps. baking powder
1/4 cup granulated sugar
1/2 tsp. salt
1/3 cup butter flavoured shortening
2 large eggs
1/3 cup milk
cinnamon and sugar mixture
1 cup fresh or frozen raspberries


In a large bowl, combine the flour, baking powder, sugar and the salt.

Cut in the shortening with a pastry cutter until the mixture is made up of very small pieces.

Gently stir in the raspberries, taking care to keep them as whole as possible.

Whisk the eggs with the milk, and stir into the flour mixture.

Turn the dough onto a floured board, handling it as little as possible.

Shape the dough to make 2 approximately 6" x 3/4" rounds.

Place rounds on a non-stick cookie sheet /baking tray or line the baking tray with parchment paper. (If using a dark non-stick cookie sheet I recommend lowering the temperature of the oven to 375° F.)

Score each circle into wedges with a sharp knife.

Brush with milk, and then sprinkle with sugar-cinnamon.

Bake at 400° F for 15 to 20 minutes or until lightly browned, and a toothpick inserted into the centre comes out clean. 

Enjoy your homemade raspberry scones!

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