Comments on: Flaky Raspberry Scones

By: Olive

Olive — Sun, 05 Apr 2026 15:20:43 +0000

Excellent recipe & total crowd pleaser. Followed exactly and they turned out wonderful for Easter brunch. ?

By: Hannah

Hannah — Tue, 31 Mar 2026 00:34:37 +0000

In reply to Joy.

Wow. Wow. Wow. Yummiest scones in time for spring! I will be making batches to share with friends and family. Can’t wait to try them with GF flour & substituting the jam for lemon curd.

By: MJ

MJ — Fri, 01 Aug 2025 01:00:11 +0000

These were pretty yummy. As a newer baker, it would be super helpful if you added some photos for the dough part and the folding because I was confused and still unsure if I did it right haha.

By: Noreen

Noreen — Wed, 23 Jul 2025 23:32:15 +0000

Sarah Sarah Sarah
These are the best scones I have ever made or tasted!! I have been baking for 50 years and have made many scone recipes. I was sold with the addition of sour cream and an extra yolk. Raspberries are my favorite and the berries with the buttery flavor and the MUST ADD glaze puts these over the top! Mine came out just like your picture, I was thrilled! Thank you and I can’t wait to try more of your recipes!

By: Sol

Sol — Tue, 29 Apr 2025 22:32:22 +0000

Can I leave these in fridge overnight and bake in oven the next morning?

By: Robby

Robby — Sat, 12 Apr 2025 19:36:10 +0000

In reply to Tara. I'm certainly not Sarah, but if I were going to sub buttermilk, I would start with less than the amount for creme fraiche because it has a fair amount more water in it. You can always drizzle in more if it seems a bit dry, but adjusting for too much liquid can sometimes result in tougher baked goods. If you have Greek yogurt, you could probably loose it with a bit of the buttermilk and maybe have a more direct substitution.

By: Tara

Tara — Sat, 12 Apr 2025 16:09:23 +0000

Can I substitute buttermilk for the crème fraîche? I’m going to try it tonight either way LOL

By: Marie

Marie — Tue, 01 Apr 2025 12:55:19 +0000

Made these exactly following the recipe (at altitude like another reviewer) and they turned out great!! Planning to make them again but this time I will add a bit more jam and maybe cut them a bit smaller since they were quite large scones and I want them to be more of a snacking size. I didn’t have two baking sheets of the same size also so I just used a silpat mat and the bottoms didn’t brown too quickly using that method.

By: L Morrison

L Morrison — Fri, 10 Jan 2025 03:12:07 +0000

Has anyone tried gluten free flour in this recipe?

By: Joy

Joy — Thu, 09 Jan 2025 02:44:03 +0000

I don’t know if I have any raspberry jam. I will incorporate raspberries, but I wonder if I could spread lemon curd over the scones and then press the raspberries into the lemon curd and then bake.