Lemon Raspberry Scones Recipe
Introduction
These Lemon Raspberry Scones are a delightful treat combining tart lemon zest with juicy raspberries. Perfect for breakfast or an afternoon snack, they are tender, flaky, and bursting with fresh flavor.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into cubes
- 1/4 cup granulated sugar
- 1 cup fresh raspberries
- 1 tablespoon lemon zest
Instructions
- Step 1: In a large bowl, whisk together the flour, sugar, and lemon zest until evenly combined.
- Step 2: Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Step 3: Gently fold in the raspberries, being careful not to crush them.
- Step 4: Form the dough into a round disk about 1 inch thick and place on a baking sheet lined with parchment paper.
- Step 5: Cut the disk into 8 wedges and separate them slightly.
- Step 6: Bake in a preheated 400°F (200°C) oven for 15–20 minutes or until the scones are golden brown.
- Step 7: Let cool slightly before serving.
Tips & Variations
- For a more tender scone, handle the dough as little as possible to avoid overworking the gluten.
- Try adding a drizzle of simple lemon glaze made from powdered sugar and lemon juice for extra sweetness.
- Substitute fresh raspberries with frozen ones, but add them frozen and fold carefully to prevent color bleeding.
- If you prefer, mix in 1 teaspoon of baking powder to help the scones rise a bit more.
Storage
Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped individually and thaw at room temperature or warm briefly in the oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Add them frozen and fold gently to minimize color bleeding and maintain the shape of the berries.
How can I make these scones vegan?
Replace the butter with a plant-based margarine or vegan butter alternative, and ensure any sugar used is vegan-certified.
PrintLemon Raspberry Scones Recipe
These Lemon Raspberry Scones are a delightful blend of tangy lemon zest and sweet, juicy raspberries baked into a tender, flaky scone perfect for breakfast or afternoon tea. With a buttery crust and moist crumb, they offer a refreshing twist on traditional scones that is sure to please.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
Flavorings and Add-ins
- 1 tablespoon lemon zest (from about one lemon)
- 1 cup fresh raspberries
Instructions
- Prepare dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Cut in butter: Add cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
- Mix wet ingredients: In a separate small bowl, lightly beat the egg and cream together with the vanilla extract.
- Combine batter: Pour the wet ingredients into the dry mixture and gently stir until the dough just comes together. Be careful not to overmix to keep the scones tender.
- Add lemon zest and raspberries: Fold in the lemon zest and fresh raspberries very gently to avoid breaking the berries too much.
- Shape the dough: Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round. Cut the round into 8 wedges and arrange them on a parchment-lined baking sheet, spacing evenly.
- Bake: Preheat the oven to 400°F (200°C). Bake the scones for 15-18 minutes or until they are golden brown on top and cooked through.
- Cool and serve: Remove from the oven and let cool slightly on a wire rack before serving warm or at room temperature.
Notes
- For best results, use cold butter and handle the dough gently to create flaky layers.
- Fresh raspberries work best, but frozen can be used if thawed and drained thoroughly.
- You can brush the tops with a little cream and sprinkle with sugar before baking for a crunchy topping.
- Store leftovers in an airtight container for up to 2 days, or freeze for longer storage.
- Serve with clotted cream, lemon curd, or your favorite jam for extra indulgence.
Keywords: lemon raspberry scones, scones recipe, breakfast scones, berry scones, lemon zest scones, easy baked scones
