These Raspberry Scones are made with raspberry jam so you can make these even when berries aren’t in season. They’ll make breakfast worth waking up for!
This post is sponsored by the Oregon Raspberry & Blackberry Commission, an agricultural organization representing the farmers and growers of Oregon’s bounty of berries.
For these Raspberry Scones raspberry jam is baked in between two layers of scone dough, making an impressive scone that’s totally worth waking up for. Coming from someone who is not a morning person (I’m talking about me) that’s saying something. Fortunately we can still bake with raspberries even though they’re not in season!
For Old Times Sake
When I was growing up, my parents had raspberry bushes along with huge blueberry bushes and a cherry tree. We loved eating the raspberries but hated picking them when my parents made us do it. After I was a teenager, my parents adopted a beagle mix and she loved to eat the berries. She actually loved to eat pretty much anything but she had a thing for berries. Oddly she used to grab the raspberry plants, tear them out of the ground and run around the yard with them. Needless to say that greatly reduced the raspberry crop and we cheered because that meant less raspberries to pick! That also meant a lot less of them to eat so we ended up feeling very disappointed. It was so nice to have berries in our back yard and they were so juicy and delicious!
Oregon Berry Jam
Since the summer months pass by quickly, it’s comforting to know we have options here in the Pacific Northwest when berries aren’t in season like frozen berries, jams, preserves and other products. More than 90% of the berries grown in Oregon are flash frozen a few hours after being picked to lock in their flavor, nutritional benefits and their beautiful colors.
There are quite a few brands to choose from that use Oregon berries in jams and preserves, including Oregon Growers All Natural Red Raspberry Fruit Spread. Oregon berry jams are perfect for crock pot recipes, glazes for meat, breakfasts and desserts! Like a blackberry lemon ice cream. Or a raspberry yogurt parfait. The choices are pretty much endless. I have a jar of Marionberry Seedless Preserves from Columbia Empire Farms that just might make a good glaze for a roast. 🙂
Stop by and visit the Oregon Berries website and find brands that use Oregon berries so you can spread the berry love! They have some tempting berry recipes you’ll want to take a peek at too. You can also…
They’re really nice people and grow tasty berries so I’m a fan. Stop by and say hello when you have a minute.
About The Recipe
When it comes to the recipe for these Raspberry Scones, instead of whipping the butter and sugar together or melting the butter you’ll be cutting the butter into the flour similar to the way you’d make biscuits. If you’ve never made either one before, you don’t need to worry. It’s described in the recipe below and you can always ask me if you have any questions.
By placing scone dough on the bottom, spreading on jam and laying another layer of dough on top, you have a delicious layer sandwiching the raspberry jam and this makes a scone that is out of this world.
This recipe for Raspberry Scones is a family favorite at my house and has been made over and over again. A couple years ago when I first started making a version of this recipe, I was making muffins. Those “muffins” ended up making way better scones and so this scone dough recipe was born. To me, this Oregon Growers Red Raspberry jam tastes just like sweet and ripe raspberries so I wanted to make that flavor the star. For this recipe, there is no other way than to bake it right in the center. I can’t wait for you to try these!
- 2½ cup unbleached all purpose flour plus more for dusting
- ½ cup cold butter cut into cubes
- ¼ tsp baking soda
- 1 tsp baking powder
- ¾ tsp salt
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp lemon juice
- ½ cup plain Greek yogurt
- 6 tbsp raspberry jam I used Oregon Growers All Natural Red Raspberry Fruit Spread
- Preheat oven to 350 degrees and line two baking sheets with parchment paper. Set them aside.
- Measure flour into a large mixing bowl then add cubed butter.
- Mix in with a potato masher, cutting (or mashing) the butter to break it up into smaller pieces. Each butter cube should pass through the masher at least once.
- Scrape the bottom of the masher when you're finished.
- Now add the sugar, baking soda, baking powder and salt to the flour and butter mixture.
- Stir with a spatula until everything is mixed as evenly as possible.
- In a smaller bowl whisk eggs, vanilla, lemon juice and Greek yogurt together.
- Fold wet ingredients into the dry ingredients just until everything is combined. The dough will seem dry and it will look like there is leftover flour but you'll be working that into the dough.
- Turn out onto a lightly floured surface.
- Using your hands, form dough into a round shape.
- Knead 4-5 times just until the flour is incorporated, then divide dough into four equal pieces.
- Lightly flour your work surface again.
- Press all four pieces of dough into a flat circle.
- Spread 6 tablespoons of jam on two of the circles, 3 tablespoons per circle.
- Place the two remaining circles of dough on top of the jam.
- Cut each circle into 6 pieces for a total of 12 scones.
- Place on parchment lined baking sheets and bake for 25 minutes or until just beginning to turn a light brown around the edges.
- Let them cool then serve.