Description
These Lemon Raspberry Scones are tender, flaky, and bursting with fresh raspberry flavor and bright lemon zest. Perfectly sweetened and lightly crisped with a sprinkle of coarse sugar, they make a delightful breakfast or afternoon treat. Simple to prepare and baked to golden perfection, these scones are a delightful twist on a classic favorite.
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
- 1/2 cup fresh raspberries (or frozen, thawed)
- 1 tablespoon lemon juice
- 1 tablespoon milk (for brushing)
- 2 tablespoons coarse sugar (for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs, ensuring a flaky texture.
- Prepare Wet Ingredients: In a separate bowl, whisk together the heavy cream, large egg, vanilla extract, lemon zest, and lemon juice until smooth and combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir to combine, being careful not to overmix to keep the scones tender.
- Fold in Raspberries: Carefully fold in the fresh or thawed raspberries, taking care not to crush them to preserve their shape and flavor.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead it gently a few times until it just comes together into a cohesive dough.
- Shape and Cut: Pat the dough into a 1-inch thick circle. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges and transfer them to the prepared baking sheet.
- Brush and Sprinkle: Brush the tops of each scone wedge lightly with milk for a golden finish, then sprinkle with coarse sugar for added crunch and sweetness.
- Bake: Bake in the preheated oven for 18-20 minutes or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the scones from the oven and let them cool on a wire rack for a few minutes before serving warm for best flavor.
Notes
- For best results, use cold butter to achieve flaky layers in the scones.
- Handle the raspberries gently to avoid crushing and bleeding of juice into the dough.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat scones briefly in a warm oven or toaster oven before serving to restore freshness.
- Substitute heavy cream with buttermilk or whole milk for a slightly different texture and flavor.
