Description
These Lemon Raspberry Scones are a perfect balance of zesty lemon and sweet raspberries baked into tender, flaky scones. Ideal for breakfast or an afternoon treat, they feature a crunchy sugar topping and a moist, buttery crumb that pairs beautifully with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 2 teaspoons fresh lemon zest
- 1/2 teaspoon vanilla extract
Fruits & Toppings
- 3/4 cup fresh raspberries (or frozen, if preferred)
- 1 tablespoon coarse sugar, for sprinkling on top (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute all dry ingredients.
- Incorporate Butter: Add the cold cubed butter into the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter, creating a flaky texture.
- Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, lemon zest, and vanilla extract until well blended.
- Make the Dough: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the dough should be slightly sticky to ensure tender scones.
- Add Raspberries: Gently fold in the fresh raspberries, taking care not to crush them to maintain their shape and burst of flavor in the scones.
- Shape and Cut: Turn the dough out onto a lightly floured surface. Pat it into a round disc about 1 inch thick. Cut the disc into 8 equal wedges and place them onto the prepared baking sheet with some space between each wedge.
- Top Scones: Brush the tops of the scones with a little extra heavy cream for a glossy finish. Sprinkle coarse sugar on top if desired to add a sweet crunch.
- Bake: Bake the scones in the preheated oven for 18-22 minutes, or until they are golden brown around the edges and cooked through. Test doneness by inserting a toothpick; it should come out clean.
- Cool and Serve: Allow the scones to cool on a wire rack for a few minutes before serving. They are best enjoyed warm alongside tea or coffee for a delightful treat.
Notes
- Use cold butter to help create flaky layers in the scones.
- Be gentle when folding in raspberries to avoid crushing them and turning the dough pink.
- Coarse sugar sprinkled on top adds a lovely crunch but can be omitted if preferred.
- For a dairy-free option, substitute heavy cream with coconut cream and use a plant-based butter.
- These scones are best eaten the day they are made but can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
