Raspberry Cream Cheese Scones

I’m a lover of all things raspberry, all things cream cheese, and all things scone. Today, I’ve put all three together and created possibly the most delicious, addicting, and just simply amazing combination of all time! These cream cheese scones are a new breakfast favorite. Don’t let making scones intimidate you, if I can make them, so can you!

Serves: 8

Raspberry Cream Cheese Scones

Our new favorite breakfast recipe, Raspberry Cream Cheese Scones.

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • Scones:
  • 6 Tablespoons cold, Unsalted Butter
  • 2 cups Flour
  • 2 teaspoons Baking Powder
  • 3 Tablespoons Sugar
  • 1/2 teaspoon Salt
  • 1 cup Heavy Cream + 1 Tablespoon
  • 6 oz frozen or fresh raspberries
  • Cream Cheese Glaze:
  • 4 oz Cream Cheese, softened
  • 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 4 Tablespoons Milk


  1. Preheat oven to 400 degrees.
  2. Line cookie sheet with parchment paper and set aside.
  3. In a bowl, whisk together all dry ingredients. Flour, Baking Powder, Sugar, and Salt.
  4. Gently cut in butter with knives, or use a pastry machine until only a few lumps of butter remain. (See link below for instructional video)
  5. Pour 1 cup heavy cream over mixture and stir gently with rubber spatula just until dough begins to form. Be careful not to over mix during this step.
  6. Gently fold in raspberries, they will get a little smashed but that is okay!
  7. Over lightly floured surface, knead dough a few times until you can form a ball.
  8. Flatten out dough into 8 inch circle, and cut into even triangles. We got 8 scones (see picture).
  9. Lay triangles of dough flat on cookie sheet.
  10. Brush the top of each scone with remaining Heavy Cream.
  11. Bake for 16-18 minutes, or until scones begin turning golden brown around the edges.
  12. While scones cool, make cream cheese glaze by placing all ingredients in a bowl and beating until well combined.
  13. Drizzle Cream Cheese Glaze over scones and serve warm.

Learn how to Cut Butter Into Flour HERE

8 Scones placed on parchment paper lined Cookie sheet.

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3 Responses to “Raspberry Cream Cheese Scones”

  1. Hallie
    I have a trick to working in butter with scones that is simple and easy. First, put the butter in the freezer for about 10 minutes. Then, use a grater(small holed) and grate over the dry ingredients you are going to "cut" it into. The work is already mostly done by the grater, so all you have to do at that point is use a fork and make the butter a little smaller,if desired, and mix it in with the dry ingredients. I'm excited to try these scones!

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