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Raspberry Lemon Scones Recipe

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4.4 from 6 reviews

Delight in these tender and flavorful Raspberry Lemon Scones, featuring a perfect balance of tart raspberries and bright lemon zest. These scones boast a crumbly, buttery texture enriched with fresh citrus notes and a sweet lemon glaze that adds the perfect finishing touch. Ideal for breakfast, brunch, or an afternoon tea treat, this recipe yields flaky scones with a golden crust baked to perfection.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt

Wet and Mix-ins

  • 1/2 cup unsalted butter (cold)
  • 1 cup raspberries (frozen and diced)
  • 1 tbsp lemon zest
  • 2/3 cup heavy cream
  • 1 tsp vanilla extract

Glaze

  • 3/4 cup powdered sugar
  • 1 tbsp lemon juice

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt until well blended.
  2. Incorporate Butter and Mix-ins: Grate the cold unsalted butter using a cheese grater to achieve small pieces, or cut into small cubes if a grater is unavailable. Using a pastry cutter or two knives, blend the grated butter into the flour mixture until it resembles coarse crumbs. Gently fold in the frozen, diced raspberries and lemon zest to evenly distribute them throughout the mixture.
  3. Add Wet Ingredients: In a small measuring cup, combine the heavy cream and vanilla extract. Pour this liquid mixture into the dry ingredients and carefully mix just until incorporated. Avoid overmixing to ensure the scones remain light and tender rather than dense.
  4. Shape the Dough: Lightly flour a clean surface and transfer the dough onto it. Knead briefly to bring the dough together, then pat or roll it into a roughly 1-inch thick circle. Cut the circle in half, then cut each half into four to five wedges depending on your desired scone size.
  5. Prepare for Baking: Place the scone wedges onto a baking sheet lined with parchment paper. Brush the tops lightly with some heavy cream and sprinkle with a bit of sugar to encourage browning and add a slight crunch. Place the baking sheet in the freezer for 15 minutes to chill.
  6. Bake the Scones: Meanwhile, preheat your oven to 400°F (204°C). Remove the scones from the freezer and bake them for 18 to 20 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean. Transfer the baked scones to a wire rack to cool.
  7. Prepare and Apply Glaze: While the scones cool, whisk together the powdered sugar and lemon juice until smooth to create a glaze. Dip the tops of the cooled scones into the glaze or drizzle it evenly over each one for a sweet, tangy finish.

Notes

  • Use frozen raspberries to prevent the dough from becoming too wet; dice them while frozen to avoid breaking them apart.
  • Do not overmix the dough to ensure tender, flaky scones.
  • Freezing the shaped scones before baking helps maintain their shape and results in a better rise.
  • For a dairy-free option, substitute the heavy cream with coconut cream and butter with a plant-based alternative.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://simpleplatter.com/raspberry-lemon-scones-recipe/