Comments on: Flaky Raspberry Scones https://www.thevanillabeanblog.com/raspberry-scones/ Perfected baking recipes, with a focus on cookies and morning baking. Sat, 08 Aug 2026 21:44:28 +0000 hourly 1 By: Madeline https://www.thevanillabeanblog.com/raspberry-scones/comment-page-1/#comment-1916005 Sat, 08 Aug 2026 21:44:28 +0000 https://www.thevanillabeanblog.com/?p=20604#comment-1916005 5 stars
The flavour of these scones is amazing. The whole house loved them. Thinking about making a second batch again tomorrow!

]]> By: Jen R. https://www.thevanillabeanblog.com/raspberry-scones/comment-page-1/#comment-1915994 Sat, 08 Aug 2026 20:02:20 +0000 https://www.thevanillabeanblog.com/?p=20604#comment-1915994 5 stars
So delicious!! Just made these will definitely make again and again!

]]> By: Sherri https://www.thevanillabeanblog.com/raspberry-scones/comment-page-1/#comment-1910589 Mon, 22 Jun 2026 15:34:29 +0000 https://www.thevanillabeanblog.com/?p=20604#comment-1910589 5 stars
Very tender, delicious scones. Will make again!

]]> By: Hannah https://www.thevanillabeanblog.com/raspberry-scones/comment-page-1/#comment-1907395 Tue, 19 May 2026 13:22:40 +0000 https://www.thevanillabeanblog.com/?p=20604#comment-1907395 5 stars
Absolutely unreal. Made the day before, cooked down raspberries with some sugar and spread that rather than jam and fresh berries, wrapped up in the fridge and baked this morning. Stunning. Definitely going to make again.

]]> By: Maddie https://www.thevanillabeanblog.com/raspberry-scones/comment-page-1/#comment-1907119 Sat, 16 May 2026 15:36:53 +0000 https://www.thevanillabeanblog.com/?p=20604#comment-1907119 5 stars
In reply to Sol.

Did you have success freezing them overnight or in the fridge overnight, and then baking the next morning?

]]> By: Delaney https://www.thevanillabeanblog.com/raspberry-scones/comment-page-1/#comment-1906787 Wed, 13 May 2026 00:18:36 +0000 https://www.thevanillabeanblog.com/?p=20604#comment-1906787 5 stars
In reply to April.

I made them and they cooked perfect. I put an extra cooking sheet under the scones like the recipe suggested and froze them like they said while the oven preheated. I think those were essential steps and probably why they cooked evenly.

]]> By: April https://www.thevanillabeanblog.com/raspberry-scones/comment-page-1/#comment-1905654 Sat, 02 May 2026 00:20:50 +0000 https://www.thevanillabeanblog.com/?p=20604#comment-1905654 In reply to Sol.

I would definitely try freezing them overnight, they were shifting and not baking evenly for me. Mine were in the freezer for 30 min.

]]> By: April https://www.thevanillabeanblog.com/raspberry-scones/comment-page-1/#comment-1905650 Sat, 02 May 2026 00:13:13 +0000 https://www.thevanillabeanblog.com/?p=20604#comment-1905650 3 stars
These baked horribly for me. Rolling and folding dimensions were not very accurate, nor was there a suggested thickness. Dough yielded more than a 12 x 4 in rectangle, folds were too thick for even baking. Next time will roll to maybe a quarter inch thick. 375 burned the bottoms and left centers uncooked.

]]> By: Olive https://www.thevanillabeanblog.com/raspberry-scones/comment-page-1/#comment-1903425 Sun, 05 Apr 2026 15:20:43 +0000 https://www.thevanillabeanblog.com/?p=20604#comment-1903425 5 stars
Excellent recipe & total crowd pleaser. Followed exactly and they turned out wonderful for Easter brunch. ?

]]> By: Hannah https://www.thevanillabeanblog.com/raspberry-scones/comment-page-1/#comment-1902973 Tue, 31 Mar 2026 00:34:37 +0000 https://www.thevanillabeanblog.com/?p=20604#comment-1902973 5 stars
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.

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