Raspberry Pecan Scones

With the meeting of two of New Mexico’s favorite crops, pecans and raspberries, these scones are truly next level delish.



  • 2 ½ cups flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • 8 Tbsp butter softened
  • 1 cup milk
  • 6 oz fresh raspberries
  • 6 oz pecans roughly chopped


  • 3 Tbsp unsalted butter melted
  • 1 cup confectioners sugar sifted
  • ½ tsp vanilla extract    
  • 2 Tbsp fresh squeezed lemon juice


  1. Preheat oven to 350°F. In the large bowl of a stand 
    mixer add flour, sugar, baking powder, butter, and milk. Mix on low setting until combined.

  2. Gently fold raspberries and pecans into dough.

  3. Turn the dough out onto a well-floured surface and shape it into a long flattened rectangle.
  4. Using a sharp knife, cut diagonally into 8 triangles.

  5. Place triangles on a baking sheet spaced at least 2 inches apart.

  6. Bake for 20 minutes or until the tops begin to brown. Cool for 10 minutes then remove from baking sheet.

  7. For the glaze, mix butter, sugar, vanilla extract, and lemon juice in a medium bowl, and whisk until smooth.

  8. Carefully dip the top of each scone into the glaze and set aside to harden. Alternatively, you can drizzle glaze over the top of the scones after adding some confectioner sugar to thicken the glaze.

  9. Sprinkle with chopped pecans.