Raspberry Scones & Raspberry Jam

Bluejean Corner Presents

Teacup Tuesday: Raspberry Scones & Raspberry Jam

A sweet little treat for friendship and afternoon tea. These tender raspberry scones pair perfectly with homemade jam — a simple recipe that feels like a hug in pastry form.

Raspberry Scones

Ingredients

• 2 cups all-purpose flour

• ⅓ cup sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ cup cold unsalted butter, cubed

• 1 cup fresh raspberries

• ⅔ cup heavy cream

• 1 large egg

• 1 teaspoon vanilla extract

• 1 tablespoon coarse sugar for tops

Directions

1. Preheat oven to 400°F and line a baking sheet.

2. Whisk together flour, sugar, baking powder, and salt.

3. Cut in butter until crumbly, then gently fold in raspberries.

4. Whisk cream, egg, and vanilla; stir into dry ingredients just until dough forms.

5. Pat into a 7-inch circle and cut into 8 wedges.

6. Place on baking sheet, brush tops with cream, and sprinkle with coarse sugar.

7. Bake 18–22 minutes until lightly golden.

Raspberry Jam

Ingredients

• 3 cups raspberries

• 1½ cups sugar

• 1 tablespoon lemon juice

Directions

1. Combine raspberries, sugar, and lemon juice in a saucepan.

2. Bring to a boil, stirring often.

3. Simmer 12–15 minutes, gently mashing berries, until thickened.

4. Cool completely; jam will thicken as it cools.

5. Store covered in the refrigerator.

Serving Suggestion

Serve warm scones with raspberry jam and tea, and enjoy the blessing of time shared together.

“How sweet are thy words unto my taste! Yea, sweeter than honey to my mouth.” — Psalm 119:103

Blogger’s Note

May Teacup Tuesday be a place where love, kindness, friendship, and God’s goodness are shared — one cup at a time.

Tips for readers (like major recipe blogs include):

• Use frozen raspberries if fresh aren’t in season.

• For extra crunch, sprinkle raw sugar before baking.

• These scones freeze beautifully; reheat at 350°F for 10 minutes.

• Pair with Earl Grey or chamomile tea for a cozy afternoon.