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Black Raspberry Scones

July 14, 2021 By Dawn 9 Comments

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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.

Looking down at a black raspberry scone on a white plate.

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.

Side angle view of a scone on a white plate.

Helpful Tips:

  • 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

Step one

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Dry ingredients for black raspberry scones.
Dry ingredients for scones.

Step two

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.

Step three

In a medium bowl combine the eggs, cream, and lime juice mix until well blended.

Sugar, flour, baking powder, lime zest, and butter in a bowl.
Flour and butter mixture in a glass bowl.

Step four

Add the wet ingredients along with the black raspberries to the dry ingredients. Gently mix until the dry ingredients are moistened.

Wet ingredients mixed together in a bowl.
Scone dough in a bowl ready to make into scones.

Step five

Drop by 1/4 cupfuls onto the prepared baking sheet. Place in the preheated oven and bake for 15 to 17 minutes.

Unbaked scones on lined baking sheet.
Baked scones on a baking sheet.

Step six

Remove the scones from the oven and place them on a cooling rack and cool completely.

Powdered sugar and lime zest.
Icing with a spoon in a bowl.

Step seven

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:

  • Carrot Muffins with Crumb Topping
  • Spicy Topping Coffee Cake
  • Lemon Poppy Seeds Scones

Looking at a side view of two scones on a white plate.

 

If you make these Black Raspberry Scones  I would love to hear about them! Please leave me a comment and a rating.

 

Side angle view of a scone on a white plate.

Black Rasberry Scones

Black Raspberry Scones are made with black raspberry and 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.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Black raspberry scones, raspberry scones, scones
Prep Time: 15 minutes
Cook Time: 14 minutes
Servings: 15 scones
Calories: 257kcal
Author: Dawn

Ingredients

  • 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)

Icing

  • 1 1/2 cup powdered sugar
  • 1 teaspoon lime zest
  • 1 to 2 1/2 tablespoons lime juice

Instructions

  • 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.

Notes

  1. Use cold ingredients for these scones. The scones will be lighter and have a better texture.
  2. Freeze the berries for 2 hours + before adding them to the batter.
  3. Don't worry if the berries bleed some, it won't hurt the flavor of the scones.
  4. These scones are best when fresh, but if you like you can freeze them. 
 
 
 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 257kcal | Carbohydrates: 40.6g | Protein: 3.8g | Fat: 9.4g | Saturated Fat: 5.5g | Cholesterol: 49mg | Sodium: 176mg | Potassium: 172mg | Fiber: 1.6g | Sugar: 19.3g | Calcium: 61mg | Iron: 1mg

This recipe was originally published on July 12, 2014. It has been updated with new content and pictures on July 14, 2021.

 

 

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Filed Under: Scones

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Reader Interactions

Comments

  1. Karen @BakingInATornado

    July 12, 2014 at 3:17 pm

    Great minds think alike, I love the pairing too. A few months ago I made Blackberry Key Lime Cupcakes and they were delish. Need to try these scones.

    Reply
  2. Joanne

    July 14, 2014 at 10:53 am

    I love baking with berries! And am jealous that you used to grow them on your property. I’m sure they were delicious.

    These scones look perfect with their berry bursts!

    Reply
  3. Liz Berg

    July 15, 2014 at 1:33 am

    They sound (and look) scrumptious, Dawn!

    Reply
  4. Julia

    June 27, 2021 at 8:22 pm

    Is there really no butter in this recipe?

    Reply
    • Dawn

      June 27, 2021 at 9:15 pm

      No, I am sorry there is 1/2 cup of cold butter that goes into these scones. I have the recipe updated.

      Reply
  5. John / Kitchen Riffs

    July 20, 2021 at 5:55 pm

    You make the best scones! Great way to use summer berries, too. Lovely recipe — thanks.

    Reply
  6. Karen (Back Road Journal)

    August 15, 2021 at 12:29 pm

    Your scones look terrific and what a treat to start out the day with one of them.

    Reply
  7. Anonymous

    June 25, 2022 at 4:31 pm

    5 stars
    I used lemons instead. I also rolled the dough balls in Demerara sugar. Holy cow. These were amazing. Thank you!

    Reply
    • Dawn

      June 26, 2022 at 3:26 pm

      Thank you!

      Reply

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Dawn

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My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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