Description
Enjoy these light and fluffy Lemon Raspberry Scones, filled with fresh raspberries and zesty lemon flavor. Ideal for breakfast or an afternoon snack, they are simple to make and sure to impress your guests!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tablespoon lemon zest (about 1 lemon)
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Extra cream for brushing
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream, egg, lemon zest, vanilla extract, and lemon juice until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Lightly flour your work surface and turn the dough out. Knead gently until it comes together.
- Pat the dough into a circle about 1-inch thick.
- Cut the dough into 8 wedges or use a round cutter. Place on a parchment-lined baking sheet.
- Brush the tops with extra cream and sprinkle with coarse sugar if desired.
- Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
- Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Feel free to substitute raspberries with other fruits like blueberries or strawberries.
- For a sweet finish, drizzle a lemon glaze over cooled scones.
- Handle the dough gently to maintain a light texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes