Lemon Raspberry Scones
These lemon raspberry scones are a delightful treat that combines the sweetness of ripe raspberries with the bright zest of lemons, perfect for any time of day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 unit zest of 1 lemon
Fruits and Optional Toppings
- 1 cup fresh raspberries
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, combine the heavy cream, egg, vanilla extract, and lemon zest. Mix until just combined.
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix.
- Fold in the fresh raspberries gently to avoid breaking them up too much.
- Turn the dough onto a lightly floured surface. Pat the dough into an 8-inch circle, about 1 inch thick.
- Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
- If desired, sprinkle coarse sugar on top of each scone for added sweetness and crunch.
Baking
- Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden on the edges.
- Remove from the oven and let cool slightly before serving.
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Notes
To achieve the best results with your scones, ensure your butter is very cold, avoid over-mixing the dough, and consider chilling the scones before baking for optimal puffiness. Serve warm with clotted cream, lemon curd, or a drizzle of icing for added indulgence.