Easter Brunch: Raspberry Scones

Raspberry Scones

Brunch is one of my favorite meals and I wish every celebration could be a brunch. I love the sweet breakfast foods mixed with the savory lunch foods along with juices, coffee and, maybe, a little mimosa. Easter is one of those perfect brunch holidays. The beautiful spring weather, the pretty Easter outfits, the fun egg hunts, it’s definitely a daytime celebration. Scones are such a great brunch food because they are quick and pretty easy to make. These raspberry scones are so delicious, they will be the star of the Easter brunch.

Raspberry Scones

For this recipe, you need your basic scone ingredients (flour, sugar, salt, cold butter, an egg and some buttermilk) with the addition of lovely, fresh raspberries.


Like I said, these raspberry scones are pretty simple to make, but be forewarned, it does get a teeny bit messy folding in the raspberries. A little mess is oh-so worth it though for this yummy scone!

raspberry scones

Raspberry Scones


  • 2 1/2 cups all purpose flour
  • 1/4 cup granulated sugar (plus more for sprinkling)
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 stick unsalted butter (cold), cut up into small pieces
  • 3/4 cup buttermilk
  • 1 egg
  • 1 cup fresh raspberries


  1. Preheat oven to 400 degrees.
  2. Combine flour, sugar, baking powder and salt into a large mixing bowl. Stir together.
  3. Add in pieces of cold butter and mix with a stand mixer on medium speed. You will see pea-sized balls form.
  4. Turn off mixer and add in buttermilk and egg. Mix again on medium speed just until dough forms.
  5. Lightly flour a work surface and roll out your dough. (It will be flakey and crumbly)
  6. Pile the raspberries on top of the dough and knead in to incorporate. (This is the messy part!)
  7. Shape dough into a square and cut out small triangles.
  8. Place each triangle on a cookie sheet lined with parchment paper about 2 inches apart. Sprinkle on sugar.
  9. Bake for 15 minutes, just until they are golden. Let the scones cool on a baking rack and serve.

This recipe will make about 20 raspberry scones (depending how big you cut yours) and they are extra delicious when served warm. They are fast enough to whip up a batch in the morning but you could always make them the night before and store in an air tight container. Enjoy!

Do you like scones for a brunch? Are you a brunch fan?

44 thoughts on “Easter Brunch: Raspberry Scones

  1. Rachee

    These look like heaven! I had scones once and they were so tasty. I have been reluctant to try making any because I wasn’t sure where to start. This recipe gives me a place. Thanks.

  2. aimee fauci

    I wonder if I could eat this… I am a bit frightened of the raspberry… Only because of the little hairs but if you are kneading the berries into the dough then that just might be less scary.. I will pin this and see if I have courage because berries are super healthy…

  3. Kecia

    We don’t do brunches, but I could still see these being a great breakfast item. Shoot, I’d probably eat them as dessert or a snack too!

  4. Jessica

    These look tart and sweet, yum! I have never made scones mainly because they intimidate me but this recipe REALLY makes me want to give it a try.

  5. brett

    you make me so excited for when our raspberries in the yard are ripe!! i haven’t ever baked with them. i think i better change that

  6. Estelle

    I love brunch and scones are my favorite form of pastry. I am definitely going to make this recipe, because I love raspberries as well as scones.

  7. Janel C.

    I love brunch foods and your raspberry scones would be perfect for our Easter brunch! By the way – your close up picture of the raspberries made my mouth water – literally. It’s a great pic! Thanks for sharing your recipe!

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