Description
Delight your taste buds with these tangy and sweet Lemon Raspberry Scones. These tender scones are bursting with fresh raspberries and zesty lemon flavor, making them a perfect treat for breakfast or brunch.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
Wet Ingredients:
- 1/2 cup cold unsalted butter (cut into cubes)
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Additional Ingredients:
- 1 cup fresh raspberries
- Coarse sugar for sprinkling (optional)
- For the glaze: 1/2 cup powdered sugar, 1–2 tablespoons lemon juice
Instructions
- Preheat the oven: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, combine the dry ingredients. Cut in the cold butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together cream, egg, vanilla, and lemon juice. Add wet ingredients to dry ingredients and stir until just combined.
- Add raspberries: Gently fold in raspberries. Turn the dough out onto a floured surface, shape into a circle, and cut into wedges.
- Bake: Brush the scones with cream, sprinkle with sugar if desired, and bake for 18–22 minutes until golden brown.
- Make the glaze: Whisk powdered sugar and lemon juice, then drizzle over cooled scones.
Notes
- Frozen raspberries can be used, but do not thaw before mixing.
- If the dough is too sticky, add more flour when shaping.
- Best enjoyed the day they’re made or store in an airtight container for 2–3 days.
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 15g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
