Description
These Lemon Raspberry Scones are a delightful treat combining zesty lemon flavor with sweet, juicy raspberries. Perfectly tender and flaky, they’re ideal for breakfast, brunch, or afternoon tea. The scones are topped with a crunchy sugar crust for an extra touch of sweetness and texture.
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
Fruits and Finishing Touches
- 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 and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening and seasoning throughout the mixture.
- Cut in Butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest to create the wet component that adds moisture and flavor.
- Mix Wet and Dry: Pour the wet ingredients into the dry mixture and gently stir until just combined. Avoid overmixing to ensure tender scones.
- Add Raspberries: Gently fold in the fresh or thawed raspberries, taking care not to crush them to keep bursts of fruit intact throughout the dough.
- Form Dough: Turn the dough onto a lightly floured surface and knead gently a few times until it holds together but is still soft.
- Shape and Cut: Pat the dough into a 1-inch thick circle. Using a sharp knife, cut the dough into 8 wedges and place them spaced evenly on the prepared baking sheet.
- Prepare for Baking: Brush the tops of the scones with milk to promote browning and sprinkle coarse sugar over to add a sweet, crunchy crust.
- Bake: Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool briefly before serving.
Notes
- Use cold butter for the best flaky texture in your scones.
- Handle the dough gently to avoid overworking, which can make scones tough.
- If using frozen raspberries, thaw and drain excess liquid to prevent sogginess.
- For a dairy-free option, substitute heavy cream and milk with coconut cream and plant-based milk respectively.
- Scones are best enjoyed fresh the day they are baked but can be reheated briefly in a toaster oven for freshness.
