Lemon Raspberry Scones Recipe

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If you’re looking for a delightful treat that bursts with bright, fresh flavors, this Lemon Raspberry Scones Recipe is absolutely the one to try. These scones perfectly balance the zesty tang of lemon with the sweet pop of fresh raspberries, all wrapped up in a buttery, tender crumb that melts in your mouth. Whether it’s for a leisurely weekend breakfast or an elegant afternoon tea, these scones promise to bring warmth and happiness to your table every time you bake them.

Ingredients You’ll Need

These ingredients are simple pantry staples and fresh additions that come together effortlessly, creating scones with the ideal crumb, beautiful lemon aroma, and juicy bursts of raspberry. Each element plays a crucial role in building the flavor, texture, or visual appeal of these scrumptious scones.

• 2 cups all-purpose flour: Provides the structure for tender yet sturdy scones.
• 1/4 cup granulated sugar: Adds just the right touch of sweetness to balance the lemon and berries.
• 1 tablespoon baking powder: The leavening agent ensuring your scones rise light and fluffy.
• 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
• 1/2 cup cold unsalted butter, cubed: Creates a flaky, buttery texture when cut into the flour.
• 1/2 cup heavy cream: Adds richness and moisture, giving scones their tender crumb.
• 1 large egg: Binds the dough and adds richness.
• 1 teaspoon vanilla extract: Compliments the lemon with a gentle warmth.
• 1 tablespoon lemon zest: Infuses the scones with bright citrus flavor.
• 1/2 cup fresh raspberries (or frozen, thawed): Provides juicy, tart bursts that make every bite special.
• 1 tablespoon lemon juice: Enhances the citrus notes and tenderizes the dough slightly.
• 1 tablespoon milk (for brushing): Helps achieve a golden, glossy top.
• 2 tablespoons coarse sugar (for sprinkling): Adds a delightful crunch and sparkle to the finished scones.

How to Make Lemon Raspberry Scones Recipe

Step 1: Prepare Your Oven and Baking Surface

Start by preheating your oven to 400°F (200°C). This high heat is perfect for creating scones that are golden outside while staying tender inside. Line a baking sheet with parchment paper or a silicone mat for easy cleanup and to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Combining these first ensures the leavening is evenly distributed and the sugar balances the tartness of the lemon and raspberries perfectly.

Step 3: Cut in the Cold Butter

Add the cold, cubed unsalted butter to your dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs. Those little bits of butter are what create the flaky, tender layers inside the scones.

Step 4: Whisk Together the Wet Ingredients

In a separate bowl, whisk the heavy cream, egg, vanilla extract, and the star of this recipe, lemon zest. This vibrant blend not only adds moisture and richness but also infuses every bite with fresh citrus aroma.

Step 5: Combine Dry and Wet Mixtures

Pour the wet ingredients into the dry ingredients, stirring gently to combine. The key here is to mix just enough to bring the dough together without overworking—it’s the secret to tender, flaky scones.

Step 6: Gently Fold in the Raspberries

Carefully fold in the fresh raspberries, trying not to break them up. These little bursts of flavor and color will make your scones shine, so treat them gently for the best texture.

Step 7: Form the Dough

Turn the dough out onto a lightly floured surface. Knead it just a few times until it holds together—you want to maintain that lightness without overworking the dough.

Step 8: Shape and Cut

Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut it into 8 equal wedges. Place these wedges on your prepared baking sheet, giving them space to puff up beautifully in the oven.

Step 9: Add the Finishing Touches

Brush the tops of the scones with a little milk to get a lovely golden glow. Then sprinkle coarse sugar on top to add a delightful sparkle and crunch once baked.

Step 10: Bake to Perfection

Bake for 18 to 20 minutes until the scones are golden brown and a toothpick inserted into the center comes out clean. The kitchen will soon be filled with the irresistible aroma of lemon and berries.

Step 11: Cool and Enjoy

Allow the scones to cool on a wire rack for a few minutes before serving to let the flavors settle. These Lemon Raspberry Scones Recipe beauties are best enjoyed warm but taste wonderful at room temperature too.

How to Serve Lemon Raspberry Scones Recipe

Garnishes

For an elegant touch, dust your scones with some powdered sugar or add a light drizzle of lemon glaze. Fresh mint leaves or additional raspberries bring a pop of color that makes these scones even more inviting.

Side Dishes

Serve your Lemon Raspberry Scones alongside clotted cream, whipped mascarpone, or a simple strawberry jam. A cup of strong tea or freshly brewed coffee complements the bright citrus and berry flavors beautifully.

Creative Ways to Present

Try stacking scones with layers of lemon curd and cream for a scone shortcake twist. Alternatively, slice and toast them, then top with yogurt and fresh fruit for a breakfast parfait with a zingy surprise.

Make Ahead and Storage

Storing Leftovers

Cool leftover scones completely, then store them in an airtight container at room temperature for up to two days. This keeps them soft and fresh without drying out.

Freezing

Lemon Raspberry Scones Recipe leftovers freeze wonderfully. Wrap each scone tightly in plastic wrap, place them in a freezer bag, and store for up to two months. When you’re ready, thaw overnight in the fridge or at room temperature before reheating.

Reheating

To revive that fresh-baked experience, warm the scones in a 350°F (175°C) oven for 5 to 7 minutes. This brings back the flaky texture and warms the juicy raspberries inside.

FAQs

Can I use frozen raspberries for this recipe?

Absolutely! Just make sure to thaw and gently drain excess moisture from the raspberries before folding them into the dough to avoid soggy scones.

What can I substitute for heavy cream?

If you don’t have heavy cream, you can substitute with half-and-half or whole milk mixed with a little melted butter. Keep in mind the texture will be slightly less rich.

How do I prevent the raspberries from bleeding into the dough?

Handle the raspberries gently and fold them in last. Using fresh, firm berries also helps minimize bleeding and preserves their lovely shape and color.

Can I make these scones vegan?

Yes! Use vegan butter, a plant-based milk like almond or oat milk, and substitute the egg with a flaxseed egg or commercial egg replacer to keep the scones tender and flavorful.

Why is my scone dough sticky?

Scone dough is naturally a bit sticky due to its moisture content, but if it’s too sticky to handle, lightly flour your hands and work surface. Avoid adding too much flour as it can make scones dense.

Final Thoughts

There’s something truly special about homemade scones, especially when they’re as bursting with fresh flavors as this Lemon Raspberry Scones Recipe. Whether you make them for a cozy morning or to impress friends at tea time, these scones are guaranteed to bring smiles and warm hearts. Don’t hesitate—grab your ingredients and bake a batch of these little lemony delights today!

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