Raspberry 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. 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!)
- 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 1/3 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.
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