These Lemon Raspberry Scones take just 30 minutes to prepare and serve 8.
The Story Behind
These scones combine fresh lemon zest and sweet raspberries into a tender, buttery pastry, finished with a lemon glaze.
5 Reasons You’ll Love This Recipe
- Super Easy: Seriously, if you can mix flour and fruit, you can make these.
- Time-Saving: Under 30 minutes to heavenly baked goods? Yes, please!
- Fresh and Fruity Flavor: The zingy lemon and sweet raspberries create a vibrant combo.
- Perfect Snack: They’re just as great with coffee as they are with an afternoon tea!
- Customizable: Swap the raspberries for blueberries or strawberries if you’re feeling adventurous.
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Heavy cream | 1 cup | You can use buttermilk if you’re out. |
| Butter | 8 tablespoons | Make it cold and cubed for best results. |
| All-purpose flour | 2 cups | Regular flour works just fine. |
| Sugar | 6 tablespoons | Adjust to your sweetness preference. |
| Baking powder | 1 tablespoon | Don’t skip this; it makes them rise! |
| Baking soda | ½ teaspoon | A little helps with the fluffiness! |
| Salt | ½ teaspoon | Just a pinch to balance the flavors. |
| Zest of 1 medium lemon | 1 lemon | Freshly grated for that aromatic brightness. |
| Fresh raspberries | ½ cup | You can also use frozen; just thaw them! |
| Powdered sugar | 2 cups | For that oh-so-sweet glaze. |
| Milk or half and half | 3 tablespoons | Use what you have on hand. |
| Fresh lemon juice | 1 tablespoon | Fresh always wins! |
How to Make (Step-by-Step)
STEP 1: Prepare the Dough
- Preheat your oven to 400°F (200°C). Get your baking sheets ready!
- In a big bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix it up; we’re not doing a science experiment, just keep it simple!
- Toss in the cubed butter and use your fingers (or a pastry cutter) to work it until it looks like tiny peas. Trust me, this part is super satisfying.
STEP 2: Add in Flavor
- Stir in the lemon zest and fresh raspberries. Feel free to get a little wild; it’s your kitchen, after all.
- Slowly pour in the heavy cream and mix until everything is just combined. Avoid overmixing to keep the scones tender.
STEP 3: Shape the Scones
- Turn the mixture onto a floured surface and gently knead it a couple of times. Then, pat it into a circle about 1-inch thick.
- Cut the circle into wedges and place them on your prepared baking sheet. A pizza cutter works wonders here!
STEP 4: Bake the Scones
- Bake for about 15-20 minutes or until they’re golden brown on top. You want that slight crunch on the outside and softness inside.
STEP 5: Glaze Away!
- While they cool, mix powdered sugar, milk, and lemon juice in a bowl until smooth, then drizzle it over the scones.
Pro Tips for the Best Results
- Use Cold Ingredients: Keep your butter and cream cold for flakier scones.
- Don’t Overmix: The dough should be slightly shaggy and uneven.
- Bake in a Hot Oven: The higher temp helps them rise better.
- Experiment with Flavor: Substitute the raspberries with blueberries or chocolate chips.
Fun Variations & Topping Ideas
Variations:
- Swap out raspberries for strawberries or blueberries.
- Add chocolate chips for an indulgent twist.
- Try a different citrus, like orange, for a fresh change!
Toppings:
- Drizzle with honey or agave for a natural sweet touch.
- Serve with a dollop of whipped cream or clotted cream. Trust me; it’s divine!
Storing and Reheating
Storing:
- Keep any leftover scones in an airtight container at room temperature for 1-2 days. Or, for optimal freshness, throw them in the fridge.
Reheating:
- Pop them in the microwave for 10-15 seconds or in the oven at 350°F (175°C) until warmed through. This gives back that freshly baked feel!
Leftover Ideas
So, you made extras? Lucky you! Crumble them over yogurt or oatmeal for breakfast, or use them to make an indulgent bread pudding. The world is your oyster!
Frequently Asked Questions (FAQ)
Can I Use Frozen Raspberries?
Absolutely! Just thaw them first and drain excess liquid.
What Can I Use Instead of Heavy Cream?
You can try half-and-half or even full-fat Greek yogurt, although it may alter the texture slightly.
How Do I Know When They Are Done Baking?
Look for that lovely golden color. A toothpick should come out clean.
Can I Make This Dough Ahead of Time?
Yes! You can prepare the dough, wrap it tightly, and refrigerate it for up to 24 hours before baking.
Conclusion
These Lemon Raspberry Scones are a straightforward pastry ideal for breakfast or with tea.
Also, if you want to check out another delightful baking recipe, take a look at these easy lemon poppy seed scones for a yummy twist. Happy baking!
Lemon Raspberry Scones
A delightful burst of flavor wrapped in buttery goodness, these scones feature zingy lemon and sweet raspberries, perfect for any snack or tea time.
Ingredients
Method
Prepare the Dough
- Preheat your oven to 400°F (200°C) and prepare your baking sheets.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- Add the cubed butter and with your fingers or a pastry cutter, work it until it resembles tiny peas.
Add in Flavor
- Stir in the lemon zest and fresh raspberries.
- Slowly pour in the heavy cream and mix until just combined.
Shape the Scones
- Turn the mixture onto a floured surface and knead gently a few times.
- Pat it into a circle about 1-inch thick and cut into wedges.
- Place the scones on the prepared baking sheet.
Bake the Scones
- Bake for about 15-20 minutes or until golden brown.
Glaze Away
- While cooling, mix powdered sugar, milk, and lemon juice until smooth and drizzle over the scones.
Notes
Use cold ingredients for flakier scones. Don’t overmix the dough—keep it slightly shaggy. Feel free to experiment with flavors like chocolate chips or other fruits.
