Description
These Lemon Raspberry Scones are a delightful treat for breakfast or brunch. The buttery scones are studded with juicy raspberries and bright lemon zest, making them the perfect balance of sweet and tart.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
Wet Ingredients:
- 1/2 cup unsalted butter (cold and cut into cubes)
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh raspberries
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- Add butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Mix wet ingredients: In a separate bowl, whisk together the cream, egg, and vanilla. Pour into the dry ingredients and mix.
- Add raspberries: Gently fold in the raspberries.
- Shape and bake: Shape the dough, cut into wedges, place on baking sheet, brush with cream, sprinkle sugar, and bake for 18–22 minutes.
- Cool and serve: Let cool slightly before serving.
Notes
- Frozen raspberries can be used if fresh are not available—do not thaw before mixing.
- Add a simple lemon glaze made from powdered sugar and lemon juice for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
