Description
These Lemon Raspberry Scones are tender, buttery, and bursting with bright lemon zest and juicy raspberries. Perfectly crumbly with a crispy sugar-topped exterior, they make a delightful breakfast or afternoon treat. Easy to prepare and baked to golden perfection, these scones pair wonderfully with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 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
Fruit
- 3/4 cup fresh raspberries (or frozen)
Toppings
- 1 tablespoon coarse sugar, for sprinkling on top (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to ensure even distribution of ingredients.
- Cut in Butter: Add the cold cubed unsalted butter into the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the texture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Mix Wet Ingredients: In a separate small bowl, whisk together the heavy cream, large egg, fresh lemon zest, and vanilla extract until fully combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spatula just until the dough comes together; avoid overmixing to keep the scones tender. The dough will be slightly sticky.
- Fold in Raspberries: Carefully fold in the fresh or frozen raspberries, taking care not to crush them to maintain bursts of fruit throughout the scones.
- Shape Dough: Transfer the dough onto a lightly floured surface. Pat it into a round disc about 1 inch thick. Cut the disc into 8 equal wedges.
- Prepare for Baking: Place the 8 scone wedges onto the prepared parchment-lined baking sheet with space between each scone. Brush the tops with additional heavy cream and sprinkle with coarse sugar if using, for a crunchy and sweet finish.
- Bake: Bake in the preheated oven for 18-22 minutes or until the scones are golden brown around the edges and cooked through. A toothpick inserted into the center should come out clean.
- Cool and Serve: Allow the scones to cool on a wire rack for a few minutes before serving. They are best enjoyed warm alongside your favorite tea or coffee.
Notes
- Use cold butter and cold heavy cream to achieve flaky, tender scones.
- Handle the dough gently and avoid overmixing to prevent tough scones.
- If using frozen raspberries, do not thaw them before folding into the dough to avoid excess moisture.
- The coarse sugar topping is optional but adds a lovely texture and sweetness.
- Store leftover scones in an airtight container for up to 2 days or freeze for longer storage.
