Description
Bright, buttery lemon raspberry scones that are easy to make, perfect for spring brunches or Easter gatherings. These scones combine zesty lemon with fresh raspberries for a deliciously tender and flaky treat, topped optionally with a tangy lemon glaze.
Ingredients
Scale
For the Scones:
- 2 cups (250g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- Zest of 1 large lemon
- 1/2 cup (113g) cold unsalted butter, cubed
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh raspberries (or frozen, do not thaw)
Optional Lemon Glaze:
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat oven: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest until well combined, creating a uniform base for the scones.
- Cut in butter: Add the cold, cubed unsalted butter to the dry mixture and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs, which is key for flaky scones.
- Mix wet ingredients: In a separate small bowl, whisk together the heavy cream, large egg, and vanilla extract thoroughly to create the wet mixture.
- Combine: Pour the wet mixture into the dry ingredients and gently stir until just combined to avoid overmixing. Carefully fold in the fresh raspberries, being gentle to keep them intact and prevent the dough from turning pink.
- Shape: Transfer the dough onto a lightly floured surface and pat it into an 8-inch circle about 1 inch thick. Cut the dough into 8 even wedges to form scones.
- Bake: Place the wedges on the prepared baking sheet, brush the tops lightly with extra heavy cream for a golden finish, and bake for 18–22 minutes until the scones are lightly golden and cooked through.
- Glaze (optional): While the scones cool, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle this tangy lemon glaze over the cooled scones for extra flavor and sweetness.
Notes
- Keep the butter very cold to create flaky layers in the scones.
- Do not overwork the dough to maintain a tender texture.
- If using frozen raspberries, do not thaw them to prevent color bleeding, though some color streaking is normal and visually appealing.
- Brush the tops with heavy cream before baking to achieve a nicely golden crust.
