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Crumb-Topped Raspberry Scones

Raspberry Scones

Repeat after me: “Crumb topping makes everything better!”  This is even true of the already buttery-rich coffee shop staple, the scone – especially with juicy raspberries tucked under the crumbs!

You know what else makes everything better?  Sugar!  Well, duh!  My raspberry scones and their crumb topping are made with T-Sugars’ brown cassonade sugar.  I’m thrilled to have T-Sugars as a sponsor of this post as part of their #bakethedifference campaign.  While most brown sugars found in the United States are made by adding molasses to white sugar (dark brown sugar has more molasses than light brown), T-Sugars’ cassonade brown sugar is made without any additives and has a delicate caramel taste.  When Jonathan and I did a blind honey taste test, neither of us could detect the subtle differences between honeys.  In a similar blind taste test between light brown sugar, dark brown sugar, and T-Sugars’ cassonade sugar, cassonade won – hands down.  (Side note: I’m sure our neighbors would think we were crazy if they ever peered in the window and saw us feeding each other spoonfuls of sugar with blindfolds on.)

Raspberry Scones

When T-Sugars first reached out to me and ask if I wanted to try their products, they offered their cassonade sugar, their icing sugar mill, or both.  I had no clue what an icing sugar mill was, but I was eager to try them both.  I’ve already told you about the cassonade sugar, but the icing sugar mill is even more of a game changer.  It’s super fine powdered sugar that comes with its own sifting dispenser.  Brilliant!  The icing sugar mill is not the product that I’ll use for making huge batches of buttercream.  But, for any dessert that needs a light dusting of powdered sugar, T-Sugars’ icing mill is a simple way to add the sugar while reducing mess and waste.

T-Sugars’ products are available at Rouses, Albertsons, Heb, Fred Meyer and Bi-Mart.  Those of us who don’t have any of these stores near us will just have to patiently wait or beg our friends in other cities to ship us some!

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Raspberry Scones
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5 from 1 vote

Crumb-Topped Raspberry Scones

These raspberry scones have a classic brown sugar crumb topping.
Course Breakfast
Cuisine American
Keyword crumb topping, raspberry scones
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 scones
Calories 447kcal
Author Stef


Scone Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup cassonade brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter cold
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 32 raspberries

Crumb Topping Ingredients

  • 1/4 cup unsalted butter melted
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • 3 tablespoons rolled oats


Scone Instructions

  • In a medium-sized mixing bowl, whisk together flour, Cassonade brown sugar, baking powder, baking soda, and salt.
  • Cut in small pieces of butter and mix with your hands until you can just see pea-sized pieces of butter.
  • In a separate bowl, mix eggs, sour cream, vanilla, and lemon zest.
  • Mix the wet ingredients into the dry ingredients a little bit at a time until just combined - the batter will be lumpy.
  • Divide batter evenly between the sections of a greased scone pan.
  • Place four raspberries on top of each uncooked scone.

Crumb Topping Instructions

  • Preheat oven to 400 F.
  • In a small bowl, mix all ingredients until you have crumbs that stick together.
  • Divide crumb topping evenly between the uncooked scones, scattering it on top of the raspberries.
  • Bake for 20 minutes or until the scones are browned and a toothpick inserted into the center of one comes out clean.


Nutrition Facts
Crumb-Topped Raspberry Scones
Amount Per Serving
Calories 447 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g80%
Cholesterol 109mg36%
Sodium 317mg13%
Potassium 218mg6%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 12g13%
Protein 6g12%
Vitamin A 860IU17%
Vitamin C 2.2mg3%
Calcium 88mg9%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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5 comments on “Crumb-Topped Raspberry Scones”

  1. Caitlinsays:

    Love making anything pumpkin!

  2. Wish I had one of those scones to go with my coffee! They look divine. Love all that crumb topping :)

  3. Jacquesays:

    You sooo had me at crumb!!! yum!!! gonna try and make them tomorrow. Thank you!!

  4. These look fantastic! Definitely now on my list to try. Hopefully I can get these ingredients in Australia!

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