Martha Stewart’s Fast Raspberry Scones are a quick and elegant treat that deliver bakery-quality results at home. Made with buttermilk, cold butter, and fresh raspberries, these scones are tender on the inside with a lightly crisp, golden exterior.
The beauty of this recipe lies in its simplicity—everything comes together quickly in a food processor, making it perfect for busy mornings, brunch gatherings, or afternoon tea.
Each bite offers a balance of buttery richness and bright raspberry flavor, finished with a light sugar topping for a delicate crunch.
Why Everyone Will Love This Recipe
These scones are a crowd-pleasing favorite.
- Quick and easy to make (ready in under 30 minutes)
- Flaky, buttery texture
- Bursting with fresh raspberries
- Perfect for breakfast, brunch, or tea
- Lightly sweet with a crisp top
They feel fancy—but couldn’t be simpler.
What Makes Raspberry Scones Special?
Scones are a classic baked good known for their crumbly yet tender texture, somewhere between a biscuit and a cake. This version stands out because of:
- Cold butter, which creates flaky layers
- Buttermilk, adding moisture and tang
- Fresh raspberries, giving juicy bursts of flavor
Handled gently, the dough produces soft, bakery-style scones with a rustic charm.
Baking Tips for Perfect Scones
- Keep ingredients cold. Cold butter is key for flakiness.
- Don’t overmix. This keeps the scones tender.
- Handle gently. Fold in raspberries without crushing them.
- Use a light touch. Press the dough instead of kneading.
- Bake until golden. Look for lightly browned edges.
- Rotate the pan halfway. Ensures even baking.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, but keep them frozen until use to prevent bleeding into the dough.
What can I use instead of buttermilk?
You can make a substitute by mixing milk with a little lemon juice or vinegar.
Why is my dough too sticky?
Add a light dusting of flour, but avoid adding too much.
Can I make smaller scones?
Yes. Just reduce the baking time slightly.
Can I add other flavors?
Lemon zest, vanilla, or white chocolate chips are great additions.
How do I get flaky scones?
Use cold butter and minimal mixing.
How to Store Raspberry Scones
Store scones in an airtight container at room temperature for 2–4 days. For longer storage, refrigerate for up to 1 week.
How to Freeze Raspberry Scones
Wrap scones individually and freeze for up to 1 month. Thaw at room temperature before reheating.
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/4 cup + 1 tbsp granulated sugar
- 1 tbsp baking powder
- 3/4 tsp coarse salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3/4 cup buttermilk
- 1 large egg yolk
- 1 1/2 cups fresh raspberries
How to Make Martha Stewart's Fast Raspberry Scones
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a food processor, pulse together flour, 1/4 cup sugar, baking powder and salt.
- Add the cold butter and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the buttermilk and egg yolk.
- Slowly add to the flour mixture, pulsing until the dough just comes together.
- Transfer the dough to a floured surface.
- Sprinkle the raspberries over the dough and gently fold them in.
- Pat the dough into a 1-inch-thick square.
- Cut into 6 equal pieces.
- Place the scones on the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle tops with the remaining 1 tablespoon sugar.
- Bake for 15–18 minutes, until golden brown.
- Rotate the pan halfway through baking.
- Let the scones cool slightly on a wire rack.
- Serve warm or at room temperature.
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