Whole Wheat Raspberry Drop Scones

Because the berries are so tender and giving, it took me a number of tries to come up with a dough that wasn’t a sloppy mess and that baked up with a nice form. I got excited at the prospect of scooping the raspberry scones dough straight from the mixing bowl, rather than patting the dough out on the countertop, and then cutting it into individual portions. This scoop method worked PERFECTLY!!

If you’ve ever been intimidated by the idea of making perfectly shaped scones, give these drop scones a try. With bits of raspberry in every bite, they are the perfect summer treat.

You will absolutely LOVE how EASY it is to make these fresh raspberry scones!

What You’ll Need

There are less than 10 ingredients in these easy raspberry scones. Most are pantry staples too.

• Flour – I use equal amounts of whole wheat flour and all-purpose flour.
• Baking powder – Allows the scones to rise and fluff up nicely.
• Salt – Just a pinch.
• Sugar – To make these just sweet enough, without over-doing it.
• Unsalted butter – You’ll want cold, not room temperature, butter.
• Raspberries – What a beautiful way to enjoy all of those fresh, sweet summer berries!
• Buttermilk – It’s essential to use buttermilk when making scones, do not use a substitute.
• Egg – You’ll use one egg plus an additional egg white.
• Raw sugar – I love the large granules that create a crackly outer crust.

How to Make Raspberry Drop Scones

These might be the easiest scones ever, because the scoop does all the work of forming them.

• Prep. Preheat the oven to 425° F and line a baking sheet with parchment paper.
• Make the pastry dough. Stir together all dry ingredients. Cut in butter with a pastry blender. Gently fold in raspberries, then add buttermilk and egg. Stir to combine.
• Make the scones. Coat your hands with flour and knead the gently knead the dough, just 2 to 3 times. With a large (3 tablespoon) scoop, transfer scones to the pan in 9 equal portions. Brush the scones with egg white and sprinkle with raw sugar.
• Bake. Bake until the scones are golden brown. Allow to cool and then serve warm or at room temperature.

Tips for Success

While these drop scones are super easy to make, there are a few things to keep in mind.

• Compress the dough when scooping. It works best to slightly compress the dough into the scoop, pressing the scoop against the inside of the bowl, so the dough is compact.
• Use cold butter. For the light texture, the butter needs to soften and melt in the oven – not on the counter. Keep your butter in the fridge until you’re ready to use it.
• Don’t substitute buttermilk. Buttermilk is a key ingredient in scones and should not be skipped or substituted.
• Use other berries. Don’t have fresh raspberries on hand? You can also make these easy drop scones with blueberries or blackberries!

Serving Suggestions

I like to enjoy these raspberry drop scones warm with a cup of coffee. They make a special morning treat and are perfect for brunch or a quick breakfast-on-the-go. Be sure to check out more of my scone recipes, such as Blueberry Scones and Strawberry Scones.

Of course, scones aren’t just for breakfast – they’re perfect for a simple dessert too!

How to Store

These are definitely best when eaten the same day. If you have leftovers, store them in an airtight container on the counter or in the fridge.

And a great trick for eating them the next day? Simply preheat a baking stone in a 300° F oven and then set already baked scones onto the stone for 3 to 5 minutes. The scones will be almost like fresh baked!

Can I Freeze These?

Yes, you can freeze your raspberry drop scones. Allow them to cool completely, then freeze on a baking sheet. Once they’re solid, transfer them to a freezer bag and seal tightly. You may also want to wrap them individually in plastic wrap.

Just pull one from the freezer when the craving strikes and allow it to defrost on the counter. If you want, pop it in the microwave to warm it up a bit. Or use the baking stone method I just talked about in the previous “How to Store” section.