Description
Lemon Raspberry Scones are the perfect combination of tangy lemon and sweet raspberries, creating a light, fluffy scone with a burst of fruity flavor. These scones are perfect for breakfast, brunch, or an afternoon tea. They’re simple to make and deliver a delicious balance of sweetness and citrusy zest.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 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
- 3/4 cup fresh raspberries (or frozen, if preferred)
- 1 tablespoon coarse sugar, for sprinkling on top (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 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.
- In a separate small bowl, whisk together the heavy cream, egg, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. The dough will be slightly sticky.
- Gently fold in the raspberries, being careful not to crush them.
- Turn the dough out onto a lightly floured surface. Pat it into a round disc about 1 inch thick. Cut the dough into 8 wedges and place them onto the prepared baking sheet, leaving some space between each scone.
- Brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar, if desired, for a nice crunchy topping.
- Bake for 18-22 minutes, or until the scones are golden brown on the edges and cooked through. A toothpick inserted should come out clean.
- Allow the scones to cool on a wire rack for a few minutes before serving. They are delicious served warm with a cup of tea or coffee!
Notes
- If using frozen raspberries, do not thaw them before adding to the dough to prevent them from bleeding into the dough too much.
- For extra lemon flavor, you can make a simple lemon glaze by mixing powdered sugar with a little fresh lemon juice and drizzling it over the scones once they have cooled.
- These scones can be stored in an airtight container for up to 2 days. They can also be frozen for up to 1 month—just reheat them in the oven for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert / Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg