Description
These Lemon Raspberry Scones are a light, fluffy, and flavorful treat with a tangy lemon zest and sweet, juicy raspberries. Perfect for breakfast, brunch, or an afternoon tea, these easy-to-make scones offer a refreshing twist on the classic with their citrusy kick and soft, buttery texture. A perfect balance of sweetness and tartness!
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup fresh raspberries (or frozen, thawed)
1 tablespoon lemon juice
1 tablespoon milk (for brushing)
2 tablespoons coarse sugar (for sprinkling)
Instructions
-
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
-
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
-
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.
-
Pour the wet ingredients into the dry ingredients and gently stir to combine. Avoid overmixing.
-
Gently fold in the raspberries, being careful not to smash them.
-
Turn the dough out onto a lightly floured surface and knead it a few times until it just comes together.
-
Pat the dough into a 1-inch thick circle and cut it into 8 wedges. Place the wedges on the prepared baking sheet.
-
Brush the tops of the scones with a little milk and sprinkle with coarse sugar.
-
Bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
-
Cool on a wire rack for a few minutes before serving.
Notes
Frozen Raspberries: If using frozen raspberries, thaw and drain them first to avoid excess moisture in the dough.
Lemon Glaze: Drizzle a sweet lemon glaze over the scones after baking for an extra layer of sweetness. Simply mix powdered sugar with lemon juice to desired consistency.
Other Fruit: Swap raspberries with blueberries, blackberries, or even a combination of fruits for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Scones, Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American, British
Nutrition
- Serving Size: 8 servings
- Calories: 260 kcal
