Description
These Lemon Raspberry Scones are a delightful combination of tangy lemon zest and juicy fresh raspberries, baked to golden perfection. Perfect for breakfast or a sweet snack, these scones feature a tender crumb thanks to cold butter and a touch of heavy cream, enhanced by a subtle vanilla note and a crisp sugary topping.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Add-ins and Finishing
- 1/2 cup fresh raspberries (or frozen, thawed)
- 1 tablespoon milk (for brushing)
- 2 tablespoons coarse sugar (for sprinkling)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt ensuring they are well combined.
- Cut in Butter: Add the cold cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour mixture until the texture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon zest until smooth and well blended.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful to not overmix to maintain a tender texture.
- Fold in Raspberries: Gently fold in the fresh or thawed raspberries, taking care not to crush them to keep bursts of raspberry flavor in the scones.
- Form Dough: Turn the dough out onto a lightly floured surface and knead it a few times just until it comes together.
- Shape and Cut: Pat the dough into a roughly 1-inch thick circle. Cut into 8 equal wedges and place the wedges spaced apart on the prepared baking sheet.
- Brush and Sprinkle: Brush the tops of each scone wedge with milk and sprinkle generously with coarse sugar for a crunchy, sweet finish.
- Bake: Bake in the preheated oven for 18 to 20 minutes, until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the scones from the oven and cool on a wire rack for a few minutes before serving to allow the texture to set.
Notes
- For best results, use cold butter to ensure flaky scones.
- If using frozen raspberries, thaw and drain excess juice to avoid soggy dough.
- Do not overmix the dough to prevent tough scones.
- Scones are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Reheat gently in a warm oven or toaster oven to refresh texture.
