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Raspberry Cream Cheese Scones Recipe

Our new favorite breakfast recipe, Raspberry Cream Cheese Scones.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cream cheese, Raspberry Cream cheese scones, raspberry scones, scones
Servings: 8 people
Calories: 384kcal



  • 6 Tablespoons butter cold and unsalted
  • 2 cups flour
  • 2 teaspoons baking powder
  • 3 Tablespoons sugar
  • ½ teaspoon salt
  • 1 cup heavy cream + 1 Tablespoon
  • 6 ounces raspberries fresh or frozen

Cream cheese glaze:

  • 4 ounces cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 Tablespoons milk


  • Preheat oven to 400 degrees.
  • Line cookie sheet with parchment paper and set aside.
  • In a bowl, whisk together all dry ingredients. Flour, Baking Powder, Sugar, and Salt.
  • 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)
  • 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.
  • Gently fold in raspberries, they will get a little smashed but that is okay!
  • Over lightly floured surface, knead dough a few times until you can form a ball.
  • Flatten out dough into 8 inch circle, and cut into even triangles. We got 8 scones (see picture).
  • Lay triangles of dough flat on cookie sheet.
  • Brush the top of each scone with remaining Heavy Cream.
  • Bake for 16-18 minutes, or until scones begin turning golden brown around the edges.
  • While scones cool, make cream cheese glaze by placing all ingredients in a bowl and beating until well combined.
  • Drizzle Cream Cheese Glaze over scones and serve warm.


Calories: 384kcal | Carbohydrates: 41g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 409mg | Potassium: 136mg | Fiber: 2g | Sugar: 14g | Vitamin A: 797IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 2mg