Black Raspberry Scones are made with fresh black raspberry, a hint of lime, and topped with powdered sugar that also has a hint of lime in it. These make a great grab-and-go breakfast or a quick snack any time of the day.
I love adding berries to scones, they add a nice sweetness and help make the scones moist. We are fortunate to live in an area where we have wild black raspberries growing around us. They come in handy when you have a craving for a sweet berry.
With this recipe, I decided to add a little citrus. Normally I would reach for a lemon, but I love the flavor that the lime gives to these scones. The lime is added to the scones and the icing that I topped the scones with so that the lime flavor comes through.
- If you have never made scones before the rules for the ingredients are a little different than other baked goods. With scones, you want to have your ingredients cold. Yes, the butter and the eggs do not have to be brought up to room temperature.
- Cutting the butter into pieces or even grating the butter helps to cut it into the flour mixture, with the result of tender flaky scones.
- The berries should be put in the freezer for about 2 hours or more. They still will bleed some into the scones, but the freezing of the berries does help
- You can substitute red raspberries or blackberries if you can’t find the black raspberries
- If you are not sure of the black raspberry and lime combination, you can change out the lime for lemon or even orange.
- Don’t worry if the berries bleed, it will not affect the flavor of the scones.
- What if you don’t have parchment paper or a baking mat? You can use shortening to grease the pans.
- Bake the scones usually for 15 to 17 minutes. But remember all ovens may vary, so to tell when the scones are done, watch for the scones to be lightly browned. Don’t overbake.
- These scones are best when fresh. But I have frozen them and they do freeze well.
Steps for making Black Raspberry Scones
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and 1 tablespoon lime zest. Add the butter and cut it in with a pastry cutter or a fork.
In a medium bowl combine the eggs, cream, and lime juice mix until well blended.
Add the wet ingredients along with the black raspberries to the dry ingredients. Gently mix until the dry ingredients are moistened.
Drop by 1/4 cupfuls onto the prepared baking sheet. Place in the preheated oven and bake for 15 to 17 minutes.
Remove the scones from the oven and place them on a cooling rack and cool completely.
While the scones are cooling prepare the icing. Add the powdered sugar, lime zest. and enough lime juice for the right consistency. Drizzle the icing over the cooled scones.
Check out these recipes for additional breakfast treats:
If you make these Black Raspberry Scones I would love to hear about them! Please leave me a comment and a rating.
Black Rasberry Scones
- 3 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon lime zest
- 1/2 cup butter
- 2 large eggs
- 3/4 cup heavy cream
- 1 tablespoon lime juice
- 1 1/2 cup black raspberries (frozen for 2+ hours)
- 1 1/2 cup powdered sugar
- 1 teaspoon lime zest
- 1 to 2 1/2 tablespoons lime juice
- Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
- In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and lime zest together. Add the butter and cut in with a pastry cutter or a fork until well combined with pea-size
- In a medium bowl combine the eggs, cream, and lime juice.
- Add the wet ingredients and the black raspberries to the dry ingredients. Gently mix until the dry ingredients are moistened. The black raspberries will break up some even when frozen, which is okay.
- Drop by 1/4 cupfuls on the prepared baking sheet
- Place in the preheated oven and bake for 15 to 17 minutes or until the edges are lightly brown.
- Remove from the oven and place the scones on a cooling rack, cool completely.
- While the scones are cooling mix the icing. Add the powdered sugar and lime zest to a medium bowl, gradually add enough of the lime juice for the right consistency. Drizzle over the cooled scones.
- Use cold ingredients for these scones. The scones will be lighter and have a better texture.
- Freeze the berries for 2 hours + before adding them to the batter.
- Don't worry if the berries bleed some, it won't hurt the flavor of the scones.
- These scones are best when fresh, but if you like you can freeze them.
This recipe was originally published on July 12, 2014. It has been updated with new content and pictures on July 14, 2021.