Enjoy breakfast or tea time with these easy Raspberry Cream Cheese Scones. Cream Cheese and lemon zest make these soft scones ones you’ll want to bake again! They’ll be perfect for your Mother’s Day brunch or even breakfast in bed. Or you may want to try these Mixed Berry Scones instead.
I always feel like I’m providing a “healthier” breakfast recipe if I put fruit in it. haha
Just like putting vegetables in quick breads like Zucchini Bread makes it something your kids might love and they won’t even know it’s good for them!
Call me crazy, it’s just my way of thinking. 😉
SAVE THIS RASPBERRY CREAM CHEESE SCONE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Adding fruit to your breakfast recipes gives them delicious flavor and is a great way to start any day.
Breakfast is my favorite meal of the day, too.
For this Easy Peaches and Cream French Toast Bake, fresh or canned peaches will be good.
If you’re more of a blueberry lover, then you’ll love this blueberry cream cheese French toast, and you might not be able to stop at one piece either.
And remember, everything’s ALWAYS better with bacon!
Make sure you cook your bacon this way and it will come out perfectly every time. PLUS, you won’t have to worry about burns from splattered grease, and there’s little clean up, too.
What ingredients do I need?
- all-purpose flour
- baking powder
- unsalted butter
- cream cheese
- fresh raspberries
- lemon zest
But if you’ve landed on this recipe, chances are you love scones.
Well, I’ve got them, too.
My personal favorite are these Mixed Berry Scones.
Full of fresh berries, they’re super delicious and colorful, too.
They’re perfect after you’ve gone berry picking in the summer.
Lemon is always such a bright and fresh flavor and these Lemon Poppy Seed Scones will be ones you’ll want to make again and again.
Scones are delicious all year long and in the Fall, you’ll love snuggling under a blanket, tea in one hand and an apple cinnamon scone in the other. Man, just thinking about those now makes me want one!
Be sure to keep an eye out because you just never know when another scone recipe might pop up here on the blog.
Is making scones difficult?
No! In fact, it’s quite easy.
I’m more of a team soft scone member.
I’ve never been one for the drier type though I know there are plenty of people who do.
If that’s what you’re looking for then these particular scones aren’t for you.
The addition of the egg and the cream gives them a softer texture.
For these scones, I used my 2-inch biscuit cutter, but I’ve also made scones where I’ve formed the dough into a circle and sliced them.
Either way, scones are delicious.
Here’s what you’ll need to do.
First, preheat oven to 425ºF.
Sift flour, sugar, salt, and baking powder into a large bowl.
With a pastry blender, cut in butter and cream cheese until the mixture resembles coarse meal.
Add egg, milk and raspberries and mix with a fork until the dough forms a soft dough.
Roll on a floured board or pat into a circle about 1/2-inch thick, adding enough flour to keep the dough from sticking.
Cut into rounds with a 2-inch cutter; reroll and cut scraps.
Bake on a baking sheet covered with parchment about 2 inches apart for 12 minutes until lightly golden.
Transfer to a wire rack and allow to cool for 1-2 minutes before serving warm.
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This recipe was adapted from my New DoubleDay Cookbook, p. 662; authors, Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Bantam Doubleday Publishing Group, Inc., an imprint of Random House, Inc.; ISBN 0-385-19577-X.
- 1 ¾ cups sifted all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- ¼ cup unsalted butter chilled
- 2 ounces cream cheese chilled
- ⅓ cup raspberries
- zest of one lemon
- 1 egg lightly beaten
- 2 tablespoons milk
Preheat oven to 425°F. and prepare a baking sheet by placing a piece of parchment over it.
Sift flour, sugar, salt, and baking powder into a large bowl. Add the lemon zest and toss to coat.
Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.
Add egg, milk and raspberries and mix with a fork until everything comes together to form a soft dough.
Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.
Cut into rounds with a 2-inch cookie or biscuit cutter.
Place onto prepared baking sheet, about 2 inches apart and bake for 12 minutes or until lightly golden.
Transfer to a wire rack and allow to cool 1-2 minutes before serving warm.