Raspberry Scone Cookies

24 Comments 4.8

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Raspberry Scone Cookies - get the recipe at barefeetinthekitchen.comRaspberry Scone Cookies are a perfect balance of not-too-sweet biscuit and berries. If you’re a biscuit lover, you’ll adore these slightly sweet biscuit like cookies. If you love berries, the flavor will thrill you. Tender, fluffy, scones filled with fresh, slightly tart berries, and sprinkled with sugar for a little extra crunch – who could possibly resist these?

These scones are flaky in the center with slightly crisp edges; and if you happen to be like me and you don’t have an overly strong sweet tooth, you might think you’ve gone to heaven with this recipe.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

This recipe is from my friend Christina’s newest cookbook and I can’t rave about both the recipe and her book enough. Sweet & Simple is the name of the cookbook and it’s named perfectly.

This book is filled with small-batch dessert recipes perfect for one, or two or four people. (And yes, if you’re feeding a crowd, the recipes can easily be doubled or tripled.)

The beauty of small-batch recipes is that there won’t be 42 cookies left hanging around the next day. I frequently reduce my own recipes by half or more when I’m craving something sweet and I don’t need to have all the extra sweets hanging around later.

These not-too-sweet scones are one of the most irresistible things I’ve eaten in a long time. I swore off scones years ago because I never can eat just one.

These scone cookies? They’re truly impossible to resist. How do I know that? I made the scones on Tuesday and ate half the batch within an hour. (I’d insert an embarrassed face here if we were texting about this!)

I made the scones again yesterday because I couldn’t get them out of my mind and I wanted to share them with you as soon as possible.

Never made a scone? Fear not, they’re pretty much the easiest baked good out there. I made you this quick little video just to show you how simple they are to make.

(And if you check out the video, you’ll get an idea of just how obsessed I am with this cookbook. I have post it notes all over it!)

Raspberry Scone Cookies are tender, not-too-sweet scones that you will not be able to resist. Get the recipe at barefeetinthekitchen.com

Kitchen Tip: I use this scoop and this baking sheet to make this recipe.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Raspberry Scone Cookies - get the recipe at barefeetinthekitchen.com

Raspberry Scone Cookies

4.80 from 5 votes
Raspberry Scone Cookies are tender, crisp, flakey, not-too-sweet berry-filled scones. recipe adapted from Sweet & Simple
Servings: 12 small cookies


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup raw sugar plus 2 teaspoons for topping
  • 3 tablespoons cold butter
  • 1/3 cup plus 1 tablespoon heavy cream
  • 3- ounces fresh raspberries


  • Preheat the oven to 350°F. Line a large baking sheet with parchment. Combine the flour, baking powder, salt, and ⅓ cup sugar in a medium-size mixing bowl. Stir with a fork to combine.
  • Grate the butter and add the butter shreds to the flour mixture. Use the fork to mix the butter into the flour until it's evenly dispersed and approximately pea sized.
  • Add the cream and stir until a loose dough forms. Gently fold in the berries, don't stress it if they break up a bit. Use a medium scoop to portion 12 balls of dough onto the lined baking sheet. Sprinkle with the remaining raw sugar. Bake for 20 minutes.


Any variety of berry may be used to make this recipe. If you're using strawberries or large blackberries, you'll want to chop them a bit smaller. Christina recommends doubling the amount of berries if you're using strawberries.
I use raw sugar in this recipe for a bit of added crunch and a deeper caramel flavor. If you'd rather use white sugar, that will work fine. Christina uses coconut sugar in the original recipe and I'm certain that is delicious as well. I simply worked with the raw sugar I had on hand, and because I have a weakness for the flavor of raw sugar.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Raspberry Scone Cookies - get the recipe at barefeetinthekitchen.com

Here are some more berry recipes you might like:

Strawberry Shortcake Bars by Dessert for Two

Blackberry Coconut Crisp by Barefeet In The Kitchen

Chocolate Raspberry Muffins by Love From The Oven

Skillet Blueberry Crisp by 365 Days of Baking

Strawberry Crumble by Diethood

Blueberry Banana Bread by Barefeet In The Kitchen

Blueberry Cobbler Bars by Dinner with Julie

Filed under: , , ,

Tagged with: ,

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

24 Comments Leave a comment or review

    Rate & Comment


    • Mary says

      These cookies are beyond tasty! I couldn’t stop snacking on them. Your cookbook is truly wonderful. I can’t wait to try ALL THE THINGS!

  1. Milena says

    On my list! We just made a raspberry stout infused raspberry jam – this is what I’ll use in addition to the fresh raspberries! Thank you for sharing.

  2. Cookies4kids says

    I make a lot of scones that I am pretty proud of, but this recipe is over the top. I doubled the recipe for 18 nice cookies, and have made 3 batches using blueberries, cranberries, and raspberries. The raw sugar gives these a unique quality, and I plan to do more using chocolate or cinnamon chips. Thanks for this wonderful “keeper” recipe. I rate recipes with a 5 star system, and I am raising the bar to a 10 star for this one.

  3. Cheryl says

    Finally remembered to pick up raspberries at the market….great payoff! Love the raw sugar flavor as well. Used half and half as I had forgotten the heavy cream…still wonderful. While shredding the butter was easy, next time I will cut into small cubes and use the pastry blender since once I added the shredded butter, it lumped together- the pastry blender was needed anyway.

    Thanks for this quick, easy & delicious recipe….already thinking about the next batch!

  4. Coumba says

    So delicious OMG. Love them I am making them again today because my husband ate the ones I made yesterday lol. Thank you for sharing the recipe with us.

  5. Lisa says

    I currently live in NJ, but I was born and raised in Chicago. 1.) You must have some deep dish pizza at Lou Malnati’s or Giordano’s, which each have a number of locations.
    2.) Don’t miss going to at least one of Chicago’s world class museums! A. The Art Institute is right downtown, on Michigan Ave.m and a fabulous art museum. Then, nearby, on State St., is the gorgeous building of the original Marshall Field’s store, which is now a Macy’s. The interior is amazing, and while you’re there, buy some Frango Mints (get the original mint, or dark mint), which are only sold in the Illinois Macy’s stores (and online). You will also see the “EL” (Elevated train) tracks above you on State St.
    B. A bit further south is the Planetarium and Aquarium.
    C. Keep going south to find the Field Museum (dinosaurs) and the Museum of Science and Industry (everything from chicks hatching, to a miniature fairy castle with running water, to a real submarine).
    Have fun!

    • Mary says

      Unfortunately, almond flour will not work the same as the flours listed for this recipe. You’d need to adjust several other ingredients in addition to the flour in order to maintain the desired texture. That isn’t a flour I’ve tested for this recipe.

  6. Claudia says

    OMG!! They are so gooood!!! I just made a batch and We had them with some earl grey tea and milk. My kids absolutely loved them, and they ate them all. So I’m going to cook another batch for tomorrow.
    Will be making 3 batches with raspberries, blueberries and blackberries!!

    Loved them!!5 stars

  7. Christy Smith says

    I love this recipe – especially the fact that it only makes a small batch – prevents overindulgence. I have tried the recipe with mini chocolate chips instead of berries and while it was very good, I like it with the raspberries better5 stars

    • Mary Younkin says

      Hi, Shelley! You should be able to freeze and triple the recipe. I have not tried adding jam to the recipe before; if you decide to do it, please let me know how the cookies turn out!

  8. Anne says

    I’d recommend adding some lemon zest into the dough. Cookies are a tad bland unless that bite has a raspberry.With that addition, they will be a great little cookie!4 stars