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Clipper Merchant's Scottish Raspberry-ginger Scones


This recipe is from my tea magazine, "Tea Time". It was really good when I tried it this summer ((7/11)

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  • 4 C King Arther Unbleached All Purpose Flour
  • 1 1/2 C Sugar divided
  • 4 tsp. baking powder
  • 4 tsp. cornstarch divided
  • 1 tsp. salt
  • 1 C very cold butter cut into pieces
  • 1 tsp. freshly grated ginger
  • 1 C fresh raspberries
  • 3 eggs
  • 3/4 C light cream
  • 1/4 C realemon bottled lemon juice
  • 1 Tbs. fresh lemon zest


Servings 8
Preparation time 30mins
Cooking time 48mins


Step 1

Preheat oven to 400.

In food processor, combine flour, 1/2 C sugar, baking powder, 1 Tbs. cornstarch and salt, pulsing a few times to mix. Add butter to dry ingredients, pulsing until mixture has the consistency of cornmeal. Transfer mixture to a large bowl.

Add ginger to mixture, stirring to combine. Set aside.

In a small bowl, combine raspberries, and remaining 1 tsp. cornstarch. Add raspberries to mixture, stirring gently to combine. Set aside

Combine eggs, and cream blending well. Pour over flour mixture and then cut in with a dull knife. (If mixture seems too dry, add more cream.). Shape into a ball.

Place dough on a flour-dusted surgace and gently press by hand to a 1 inch thickness.

Bake until golden brown, 18-20 min.

In a small bowl, combine, 1 cup sugar, lemon and zest. Brush onto scones as soon as they come out of the oven.


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