Description
These Lemon Raspberry Scones are tender, buttery, and bursting with fresh lemon and raspberry flavors. Perfectly flaky with a hint of sweetness and a crunchy sugar topping, they make a delightful breakfast or afternoon treat.
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
Additional Ingredients
- 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 baking mat to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly blended.
- Cut in Butter: Add the cold cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs, ensuring the butter remains cold for flaky scones.
- Combine Wet Ingredients: In a separate bowl, whisk the heavy cream, egg, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
- Mix Dough: Pour the wet ingredients into the dry ingredients and gently stir together until just combined. Be careful not to overmix to maintain the scones’ tender texture.
- Fold in Raspberries: Gently fold in the raspberries, taking care not to crush them to prevent the dough from turning pink and mushy.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead it lightly a few times until it just comes together into a ball.
- Shape and Cut: Pat the dough into a 1-inch thick circle. Cut the circle into 8 equal wedges and place them spaced on the prepared baking sheet.
- Prepare for Baking: Brush the tops of the scones with milk and sprinkle with coarse sugar for a sweet and crunchy finish.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the scones from the oven and cool on a wire rack for a few minutes before serving to allow them to set and cool slightly.
Notes
- Handle the dough gently to keep the scones tender and flaky.
- Use cold butter to achieve the best flaky texture.
- If using frozen raspberries, thaw and drain them well to avoid excess moisture.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat scones briefly in the oven before serving for a fresh-baked feel.
