Description
Bright and buttery lemon raspberry scones that are perfect for spring brunch or Easter gatherings. These easy-to-make scones combine fresh raspberries with a hint of lemon zest, featuring a tender crumb and optional tangy lemon glaze for added sweetness and zest.
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 and Prepare Pan: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest until evenly combined, which will infuse the scones with bright lemon flavor.
- Cut in Butter: Add the cold cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the mixture until it resembles coarse crumbs, creating a flaky texture in the scones.
- Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract to make a smooth wet mixture.
- Mix Wet and Dry: Pour the wet ingredients into the dry mixture and gently stir until just combined. Carefully fold in fresh or frozen raspberries without overmixing to maintain their shape and prevent color bleeding.
- Shape Dough: Turn the dough onto a lightly floured surface and pat it into an 8-inch circle approximately 1 inch thick. Cut the circle into 8 equal wedges to form the classic scone shape.
- Bake: Transfer the wedges onto the prepared baking sheet. Brush the tops with a little heavy cream for a golden finish. Bake in the preheated oven for 18–22 minutes, or until the scones are lightly golden and cooked through.
- Prepare Glaze (Optional): While the scones cool, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth to make a tangy lemon glaze.
- Glaze and Serve: Drizzle the lemon glaze over cooled scones to add a sweet and zesty finishing touch. Serve warm or at room temperature for best flavor and texture.
Notes
- Keep the butter very cold to ensure flaky layers in the scones.
- Do not overwork the dough to maintain tenderness and prevent toughness.
- If using frozen raspberries, do not thaw them before adding; expect some color streaking, which adds a rustic touch.
- Brush the tops with cream before baking to achieve a beautiful golden crust.
- The optional lemon glaze adds a lovely citrusy sweetness but can be omitted for a less sweet scone.
