Description
These Lemon Raspberry Scones are tender, buttery, and bursting with fresh raspberry flavor combined with bright lemon zest. Perfectly golden and lightly sweetened, they make an ideal breakfast or afternoon treat served warm 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
Add-ins and Toppings
- 3/4 cup fresh raspberries (or frozen, if preferred)
- 1 tablespoon coarse sugar, for sprinkling on top (optional)
Instructions
- Preheat oven and prepare baking sheet: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Cut in the butter: Add cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with visible pea-sized butter pieces. This step creates flakiness in the scones.
- Combine wet ingredients: In a separate bowl, whisk together the heavy cream, egg, fresh lemon zest, and vanilla extract until smooth and combined.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry mixture. Stir gently and just until combined to avoid overworking the dough, which can make the scones tough. The resulting dough will be slightly sticky.
- Fold in raspberries: Carefully fold fresh or frozen raspberries into the dough without crushing them to distribute fruit evenly.
- Shape the dough: Turn dough onto a lightly floured surface. Pat it into a 1-inch thick round disk. Cut the disk into eight equal wedges and place them spaced apart on the prepared baking sheet.
- Add finishing touches: Brush the tops of each scone lightly with extra heavy cream. If desired, sprinkle coarse sugar on top for added crunch and sweetness.
- Bake the scones: Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown around the edges and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the scones cool on a wire rack for a few minutes before serving. They are best enjoyed warm alongside a cup of tea or coffee.
Notes
- If using frozen raspberries, do not thaw to prevent turning the dough too wet.
- For a dairy-free alternative, replace heavy cream with coconut cream and butter with a dairy-free spread.
- Coarse sugar topping is optional but adds a pleasant crunch and sparkle.
- Store baked scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Do not overmix the dough to keep the scones tender and flaky.
