Lemon Raspberry Scones
These lemon raspberry scones are easy to make and combine the tangy bite of lemon with the sweetness of fresh raspberries, creating a delightful treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Good-quality flour yields the best results.
- 1/4 cup granulated sugar Adjust to taste or use a sugar alternative.
- 1 tablespoon baking powder Essential for the scones to rise.
- 1/2 teaspoon salt Enhances flavors.
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed Creates flaky layers. Use high-quality for best flavor.
- 1/2 cup heavy cream Provides a rich texture.
- 1 large egg Binds ingredients together.
- 1 teaspoon vanilla extract Adds warmth and comfort.
- 1/2 cup fresh raspberries Sweet and summer-fresh; frozen also works.
- Zest of 1 lemon Adds depth and brightness.
- Juice of 1 lemon Offers a refreshing zing.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk the heavy cream, egg, vanilla extract, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Fold in the fresh raspberries carefully to avoid smashing them.
- Turn the dough onto a floured surface, knead gently to bring together, and pat into a circle about 1 inch thick.
- Cut the dough into wedges and place them on the lined baking sheet with some space in between.
- Bake for 15-20 minutes or until golden brown and fragrant.
- Let cool on the tray for a few minutes before transferring to a wire rack.
Notes
Serve warm for the best experience. Consider a simple lemon glaze for added flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 180mgFiber: 1gSugar: 5g
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