Raspberry Mega Scones

  • Yield : 2 large scone loaves
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This family sized jam filled scone is simple and is easy to slice into single servings for brunch or even dessert.  Natalie and Lizzie demonstrate how to make it.


  • 4 C Flour
  • 3 T Baking Powder
  • 1 tsp Sea Salt
  • 1 stick Unsalted Butter, chilled and cut into 1/4 inch cubes
  • 1 tsp Vanilla Extract
  • Zest of 1 Lemon
  • 2/3 C Raspberry Preserves


Step 1

Preheat oven to 375 degrees F.


 Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Heidi Swanson http://www.101cookbooks.com/archives/raspberry-mega-scones-recipe.html

Short Cut: Make a day ahead of time or freeze and defrost when needed.  This dough can be made in advance and frozen for future use.

Think Out of the Ice Box: Try using strawberry or apricot jam.


Recipe Type:
Related Recipes:
  • rsz_img_2068_1


  • rsz_img_2737

    Chocolate Chip Shana Banana Bread

  • rsz_img_2520

    Passover Toffee Bars

  • rsz_img_1105

    Coconut Macaroons for Passover

  • Granola with Dried Fruits

    Quinoa Granola