Lemon 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
Scale
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
Find it online: https://cookwithyana.com/lemon-raspberry-scones-recipe/
