Irresistible Black Raspberry Scones

If you ask me, black raspberries are one of summer’s best-kept secrets.

These tender scones bring together the sweet-tart flavor of black raspberries with a hint of lemon and maple syrup. The combination of all-purpose and oat flour gives them a nice texture that’s somewhere between crumbly and soft.

They’re made with cold butter cut into the dry ingredients, then brought together with buttermilk and a simple egg wash. A sprinkle of coarse sugar on top adds a little crunch before they go into the oven.

They’re perfect for a weekend breakfast or an afternoon treat with coffee.

What Kind of Black Raspberries Should I Use?

Fresh black raspberries are ideal for this recipe when they’re in season, usually during mid to late summer. If you can’t find fresh ones, frozen black raspberries work just as well – just make sure to keep them frozen until you’re ready to fold them into the dough, and don’t thaw them first or they’ll turn your scone dough purple and mushy. You can also substitute regular red raspberries or even blackberries if black raspberries aren’t available in your area, though the flavor will be slightly different. Whatever berries you use, be gentle when folding them in so they don’t break apart and bleed too much into the dough.

Options for Substitutions

These scones are pretty forgiving, so here are some swaps you can make if needed:

• Black raspberries: Can’t find black raspberries? Regular red raspberries, blueberries, or blackberries all work great here. You can even use frozen berries – just don’t thaw them first, and toss them in flour while still frozen to prevent bleeding.
• Oat flour: If you don’t have oat flour on hand, you can make your own by grinding rolled oats in a blender or food processor until fine. Otherwise, just use all-purpose flour for the full amount.
• Buttermilk: No buttermilk? Mix ¼ cup regular milk with ¾ teaspoon white vinegar or lemon juice, let it sit for 5 minutes, and you’re good to go.
• Maple syrup: Honey or agave nectar can step in for maple syrup without any issues. You could also use granulated sugar (about 1½ tablespoons) if that’s what you have.
• Unsalted butter: Salted butter works fine – just reduce or skip the added salt in the recipe. Keep the butter cold though, as that’s key to getting flaky scones.
• Pearl or sparkling sugar: This is purely for looks, so feel free to skip it or use regular granulated sugar instead for a bit of crunch on top.

Watch Out for These Mistakes While Baking

The biggest mistake when making scones is overworking the dough, which develops too much gluten and turns your scones tough and dense instead of light and flaky – mix just until the ingredients come together and handle the dough as little as possible.

Another common error is using warm or softened butter, so make sure your butter is cold and cut it into the flour mixture until you see pea-sized pieces, which creates those tender, flaky layers.

Black raspberries are delicate and can easily turn your dough purple if you’re not careful, so freeze them for 15 minutes before gently folding them in, and don’t skip the step of tossing them in flour first.

Finally, resist the urge to flatten your dough too thin – keeping it at least 1/2 inch thick ensures your scones rise properly and develop that perfect contrast between a crispy exterior and soft, tender center.

What to Serve With Black Raspberry Scones?

These scones are perfect for breakfast or brunch alongside a hot cup of coffee or tea. I love serving them with a little pat of salted butter and some good quality jam – raspberry or strawberry jam works especially well since it complements the black raspberries in the scones. If you’re going for a fancier brunch spread, pair them with scrambled eggs, crispy bacon, and fresh fruit like sliced melon or berries. For a lighter option, Greek yogurt with a drizzle of honey makes a nice side that balances out the sweetness of the scones.

Storage Instructions

Store: Keep your scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They’re best enjoyed within the first day or two when they’re at their peak freshness and the black raspberries haven’t made them too moist.

Freeze: These scones freeze really well for up to 3 months. Wrap each one individually in plastic wrap, then place them all in a freezer bag. You can also freeze the unbaked scones on a baking sheet, then transfer to a freezer bag and bake them straight from frozen, adding a few extra minutes to the baking time.

Refresh: To bring back that fresh-baked taste, warm your scones in a 300°F oven for about 5-7 minutes. If they’re frozen, let them thaw at room temperature first, or warm them a bit longer in the oven. A quick zap in the microwave for 10-15 seconds works too if you’re in a hurry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1050
• Protein: 20-25 g
• Fat: 42-48 g
• Carbohydrates: 120-135 g

Ingredients

For the dough:

• 1 cup all-purpose flour
• 1/2 cup oat flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 7 tbsp cold butter, cubed
• 1 egg
• 1/4 cup buttermilk
• 3 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 tsp lemon zest
• 1/2 cup black raspberries
• 1 tbsp flour (for coating berries)

For the glaze:

• 1 egg
• 1 tbsp milk
• 1 1/2 tbsp coarse sugar

Step 1: Prepare and Combine Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup oat flour
• 2 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

Preheat your oven to 425°F and line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, oat flour, baking powder, baking soda, and salt until evenly combined.

This ensures the leavening agents are distributed throughout, which helps the scones rise evenly and develop a light, tender crumb.

Step 2: Cut in Cold Butter to Create a Crumbly Mixture

• 7 tbsp cold butter, cubed
• dry ingredient mixture from Step 1

Add the cold cubed butter to the dry ingredient mixture and cut it in using a pastry cutter, fork, or your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.

Cold butter creates steam pockets as the scones bake, resulting in a flaky, tender texture—this is why keeping the butter cold is essential.

Step 3: Mix Wet Ingredients and Combine with Dry Mixture

• 1 egg
• 1/4 cup buttermilk
• 3 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 tsp lemon zest
• butter and flour mixture from Step 2

In a separate small bowl, whisk together 1 egg, buttermilk, maple syrup, vanilla extract, and lemon zest until well combined.

Pour this wet mixture into the crumbly butter and flour mixture, then gently fold everything together with a spatula or wooden spoon until just combined.

I like to stop stirring as soon as I no longer see dry flour streaks—overmixing develops gluten and makes the scones tough and dense instead of tender.

Step 4: Fold in Flour-Coated Raspberries

• 1/2 cup black raspberries
• 1 tbsp flour

Toss the black raspberries with 1 tablespoon of flour in a small bowl—this coating prevents them from sinking to the bottom of the scones and breaking apart during mixing.

Gently fold the coated raspberries into the dough using as few strokes as possible to keep them intact and distribute them evenly throughout.

Step 5: Shape and Cut Scones

• dough mixture from Step 4

Turn the dough out onto a lightly floured work surface and gently press it into a flat disk about 1/2 inch thick (thicker scones stay moister inside).

Using a sharp knife, cut the disk into 8 wedges like you’re cutting a pizza.

Try to use clean, decisive cuts without sawing motions, as this helps the scones rise more evenly and creates better-defined edges.

Step 6: Egg Wash, Sugar, and Bake

• shaped scones from Step 5
• 1 egg
• 1 tbsp milk
• 1 1/2 tbsp coarse sugar

Place the scone wedges on the prepared baking sheet about 1-2 inches apart.

In a small bowl, whisk together the remaining egg and milk to create an egg wash.

Brush the tops of each scone with this mixture, then sprinkle each one generously with coarse sugar for a sweet, crunchy texture.

Bake for 15-18 minutes until the tops are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.

Step 7: Cool and Serve

Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

I find that a few minutes of resting on the baking sheet helps them set up enough to handle without falling apart, while cooling them completely on a rack prevents them from steaming and becoming soggy on the bottom.

Irresistible Black Raspberry Scones

Delicious Irresistible Black Raspberry Scones recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 8 scones

Calories: 1000

Ingredients Method

Ingredients

  

For the dough

• 1 cup all-purpose flour
• 1/2 cup oat flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 7 tbsp cold butter, cubed
• 1 egg
• 1/4 cup buttermilk
• 3 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 tsp lemon zest
• 1/2 cup black raspberries
• 1 tbsp flour (for coating berries)

For the glaze

• 1 egg
• 1 tbsp milk
• 1 1/2 tbsp coarse sugar

Method

 

1. Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, oat flour, baking powder, baking soda, and salt until evenly combined. This ensures the leavening agents are distributed throughout, which helps the scones rise evenly and develop a light, tender crumb.
2. Add the cold cubed butter to the dry ingredient mixture and cut it in using a pastry cutter, fork, or your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. Cold butter creates steam pockets as the scones bake, resulting in a flaky, tender texture—this is why keeping the butter cold is essential.
3. In a separate small bowl, whisk together 1 egg, buttermilk, maple syrup, vanilla extract, and lemon zest until well combined. Pour this wet mixture into the crumbly butter and flour mixture, then gently fold everything together with a spatula or wooden spoon until just combined. I like to stop stirring as soon as I no longer see dry flour streaks—overmixing develops gluten and makes the scones tough and dense instead of tender.
4. Toss the black raspberries with 1 tablespoon of flour in a small bowl—this coating prevents them from sinking to the bottom of the scones and breaking apart during mixing. Gently fold the coated raspberries into the dough using as few strokes as possible to keep them intact and distribute them evenly throughout.
5. Turn the dough out onto a lightly floured work surface and gently press it into a flat disk about 1/2 inch thick (thicker scones stay moister inside). Using a sharp knife, cut the disk into 8 wedges like you're cutting a pizza. Try to use clean, decisive cuts without sawing motions, as this helps the scones rise more evenly and creates better-defined edges.
6. Place the scone wedges on the prepared baking sheet about 1-2 inches apart. In a small bowl, whisk together the remaining egg and milk to create an egg wash. Brush the tops of each scone with this mixture, then sprinkle each one generously with coarse sugar for a sweet, crunchy texture. Bake for 15-18 minutes until the tops are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
7. Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. I find that a few minutes of resting on the baking sheet helps them set up enough to handle without falling apart, while cooling them completely on a rack prevents them from steaming and becoming soggy on the bottom.