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Raspberry scones with clotted cream

By Nancy Anne Harbord

Raspberry Scones with Clotted Cream – Tender, moist, lightly sweet English scones, piled with clotted cream and tart fresh raspberries. A gorgeous summer dessert recipe. By @deliciouscratch | deliciousfromscratch.com
A raspberry scones recipe with a twist – tender British scones piled with raspberry & rose pastry cream, fresh raspberries & clotted cream.

Raspberry Scones with Clotted Cream – Tender, moist, lightly sweet English scones, piled with clotted cream and tart fresh raspberries. A gorgeous summer dessert recipe. By @deliciouscratch | deliciousfromscratch.com
Raspberry and rose both share volatile aroma compounds, making them a natural match. Violet is also an amazing flavour to pair with berries, should you happen to have that on hand instead of rosewater, or you fancy the nostalgic, powdery flavours of this spring flower instead.

English Scones Recipe – When done right, English scones are light, tender and fluffy inside, best served just out of the oven with dollops of clotted cream and something sweet. Learn how to make this British tea-time treat. By @deliciouscratch | deliciousfromscratch.com
I have written a tutorial on How to make English scones in a separate post, so I won’t repeat that here, but to complete this dessert in its entirety, make sure you decorate the scones with dried rose petals, or perhaps crystalised violets if you’ve opted for that flavour instead.

Sweet and tart, creamy and cakey, fruity and floral – a moist, tender English scone with all kinds of grown-up naughtiness piled on top.

Print Recipe

Raspberry scones with cream

A raspberry scones recipe with a twist - tender British scones piled with raspberry & rose pastry cream, fresh raspberries & clotted cream.
Servings: 10

Ingredients

  • 1 batch British scones decorated with rose petals
  • 1 batch raspberry and rose pastry cream
  • 1 tub clotted cream
  • 1 punnet raspberries

Instructions

  • Split each scone widthways and pipe or spoon about 1 tablespoon of pastry cream onto one half.
  • Press a few fresh raspberries into the pastry cream.
  • Top with a dollop of clotted cream.
  • Serve with a spoon or fork - this is hard to eat with your hands!

Notes

Scones are best eaten just after baking, but you can freeze the plain scones, without any toppings, if you would like to make them ahead.
The pastry cream can also be made well in advance.

Ingredients: Butter and oil, Flour, Milk and cream, Sugar, Sweet

Nancy Anne Harbord

Welcome! I'm Nancy. I specialise in fresh, colourful dishes that show just how wonderful vegetarian food can be. I work as a food photographer, food stylist, prop stylist, recipe developer and chef – See my portfolio

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