Description
These Lemon Raspberry Scones are a delightful treat, perfect for a leisurely breakfast or a cozy afternoon snack. The tender scones bursting with juicy raspberries and zesty lemon flavor, topped with a sweet lemon glaze, are sure to impress your taste buds.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh raspberries (or frozen, unthawed)
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and work it into the flour until the mixture resembles coarse crumbs. In a small bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest. Combine wet and dry ingredients, then gently stir until just combined. Fold in the raspberries.
- Shape and bake: Turn the dough onto a floured surface, shape into a disc, cut into wedges, and place on the baking sheet. Brush with heavy cream and bake for 18–22 minutes until golden brown.
- Add glaze: Let the scones cool slightly, then drizzle with lemon glaze.
Notes
- If using frozen raspberries, do not thaw to prevent the dough from becoming too wet.
- You can substitute the raspberries with blueberries or blackberries.
- Best enjoyed the day they’re baked but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 17g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
