Raspberry Passionfruit Scones

I call these the perfect breakfast, tea, or simply an anytime of the day treat.

I have been itching to make these scones every since I chanced upon this flavor pairing at the nearby bakery. After going back everyday (yes everyday) for a bite of these scones, I realized that it would be much easier (and tastier) to just make them at home rather than venturing out each day.

Though I loved the flavors of the bakery scones, the actual scones themselves were a let down. The crumb was too tight with more of a bread like texture/bite than a cake like one. It lacked the buttery mouthfeel that I was after and was missing all the lovely nooks and crannies that makes a scone a scone in my mind.

These right here are my idea of a perfect scone. Buttery and moist on the inside, not too sweet despite the inclusions, and never forget that crust. Oh that crust. Crisp with a nice crackling crunch that contrasts well against the lovely melting insides. It also has a secondary purpose of being just the right thing to capture all that lovely icing that you'll drizzle over the scones.

I like to rest my dough in the freezer for 3 reasons. One is that it gives the flour time to hydrate which produces a softer and more moist crumb. The cold would also mean that it will reduce how much the scone will spread when it bakes, this means it'll keep it's shape better. And lastly, when I wake up on a lazy Sunday morning, I tend to not want to get my hands dirty and love how easy it would be to just pop one into the oven and it's ready to go.

Raspberry Passionfruit Scones

Makes 10

What you'll need


  • 120g cake flour
  • 265g all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 70g granulated sugar
  • 120g frozen raspberries
  • 200g cold unsalted butter (cut into 10-12 pieces)
  • 90g white chocolate (roughly chopped into small chunks)
  • 120g cold buttermilk
  • 120g cold heavy cream
  • 1 cold large egg


  • 100g pure icing sugar
  • 4 tbs strained passion fruit juice*

Make it!

  1. Preheat your oven to 175 degrees C (350 degrees F)
  2. Mix together both flours, baking soda, baking powder, salt and sugar.
  3. Whisk together egg, buttermilk, heavy cream,
  4. Add the butter to the flour mixture and cut the butter into the flour by rubbing the butter between your finger tips until pea size pieces of butter are visible.
  5. Add the egg mixture to the flour and mix it in with a wooden spoon or spatula until 90% combined. You might still have some flour left at the bottom of the bowl but do not worry. It is key not to over mix it.
  6. Add the raspberries and chocolate to the dough and gently mix it to scatter it through the dough. Some of the raspberries might burst but do not fret.
  7. Lightly dust flour onto your work surface (table top, or chopping block) to prevent the dough from sticking to your work surface.
  8. Dust the top of the dough with a little flour and gently pat the dough down to form a long rectangle around 1-1.5 inch thick.
  9. Slice into 10 rectangles and place onto a baking tray 3 inches apart.
  10. At this stage, I like to cover with a cling wrap and freeze them but you can simply bake them straight away if you wish and it'll still be delicious.
  11. Before baking, brush the tops of the scones with some heavy cream.
  12. If frozen, bake the scones for 30-35 minutes until a toothpick inserted into the center comes out clean. If baking straight away, bake for 20-25 minutes testing with a toothpick to check at the 20mins mark.
  13. Meanwhile, make the glaze by mixing the icing sugar with the passion fruit juice until you get a smooth mixture.
  14. Transfer the scones to a wire rack and let cool for at least 10 minutes before glazing them.
  15. Serve warm or at room temperature with some clotted cream and jam.


You can replace passionfruit juice with freshly squeezed lemon juice, if you like. But I just love how well passionfruit and raspberries go together. Just ensure you add the juice 1 tbsp at a time until you get the consistency that you are after. I like mine slightly runnier with a strong citrus tang thus the 4tbsp juice to 100g sugar ratio.



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