Raspberry Orange Scones

Raspberry Orange Scones


I spent the weekend in Virginia with friends, it was a great way to spend Labor Day Weekend..   The sunny breeze and the rolling mountains were a great way to end summer. In addition to hiking and stopping at a winery, we went to Green Truck Farm and picked fresh raspberries, tomatoes, and peppers.

When I got home I decided to put the fresh berries to good use.  I decided to make scones.

I brainstormed and put together this recipe today and turned out to be amazing!  They have just the right balance of sweet and tart from the berries and orange.

Raspberry Orange Scones

  • Servings: 12
  • Difficulty: medium
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  • 2 Cups of All Purpose Flour
  • 2 Tbsp. Light Brown Sugar
  • 1 Tbsp. Baking Powder
  • 1/4 Tsp. Baking Soda
  • Big Pinch of Salt (1/4 Tsp.)
  • 1/2 Cup of Cold Unsalted Butter (1 stick) – cut up into 1/4 inch squares
  • 1/2 Cup Cold Buttermilk
  • 1/2 Cup Cold Vanilla Greek Yogurt
  • 1 Cup Chopped Raspberries
  • 3 Tbsp. Melted Unsalted Butter
  • 1/4 Cup Honey
  • 1 Orange


1. Combine the dry ingredients into a bowl, add in the zest of one orange and stir to combine. Using a pastry cutter (or a bench scraper) cut the butter into the dry ingredients. The goal is to combine the dry ingredients with the butter but to keep the butter in small pieces  – no smaller than a peanut M&M (this will keep the scone soft and flaky).

2. In a separate bowl whisk together the buttermilk and yogurt.

3. Add this to the flour mixture and combine with a spatula – fold in to combine – do not over stir.


4. On the counter, sprinkle down flour.  Form the dough into a circle and place on the counter.


5. Roll out the dough until it’s about a 4X12 inch rectangle (1/4 inch thick).  Fold the dough into 3rds- fold the right side over to the middle, and then fold the left side over.  Then fold into 3rds again – bring the bottom up to the middle and then the top down so that it’s approx. 4 in square.  (This will create layers in the scone – see last photo)

6. Roll out the dough again until it’s about a 4X12 inch rectangle (1/4 – 1/2 inch thick). Add in the raspberries and refold like above.


7. Roll out again to make a 4X12 inch rectangle (1/4 – 1/2 inch thick).  Cut out 2 columns and 3 rows so that there are 6 even squares.  Cut each square in half corner to corner to make triangles.  Do this to get 12 triangles.

8. Line your baking sheet with a silpat (or parchment paper).  Place the scones about an inch or so apart and  brush melted butter over the top of each scone.


9. Bake at 425 degrees for 15 minutes – turn the tray half way through baking at 7.5 minutes.

10. While the scones are baking you can make a honey and orange glaze: Whisk the honey and the juice of one orange together. Over medium heat warm up the glaze to reduce so that it becomes a little thicker.  Watch to make sure it doesn’t burn, stirring constantly.

When the scones come out of the oven, rest on a rack and brush the glaze onto them.  Eat!


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