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Easy Lemon Raspberry Scones Recipe

Easy Lemon Raspberry Scones Recipe
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★★★★★

4.8 from 17 reviews

These Easy Lemon Raspberry Scones combine the bright zest of fresh lemon with juicy raspberries for a tender, flaky treat perfect for breakfast or afternoon tea. With a buttery, crumbly texture and just the right amount of sweetness, these scones are quick to prepare and sure to impress.

Ingredients

Scale

Dairy

  • 1 cup heavy cream
  • 8 tablespoons butter

Baking Essentials

  • 2 cups all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Flavorings

  • Zest of 1 medium-size lemon
  • 1/2 cup fresh raspberries

Instructions

  1. Preheat oven: Preheat your oven to 400 degrees Fahrenheit (200°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
  2. Chill cream: Place 1 cup of heavy cream in the freezer for 10-15 minutes to chill, which helps achieve a tender crumb in the scones.
  3. Melt butter: Melt 8 tablespoons of butter in a microwave-safe bowl and set it aside to cool slightly; this will be mixed with the cream later.
  4. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 6 tablespoons sugar, the zest of 1 lemon, and 1/2 teaspoon salt until evenly combined.
  5. Combine cream and butter: Stir the chilled heavy cream and melted butter together until the butter forms small clumps; this creates a rich, flaky texture in the dough.
  6. Form dough: Add the butter and cream mixture to the dry ingredients and stir gently until just combined and flour is incorporated, being careful not to overmix.
  7. Add raspberries: Gently break the 1/2 cup fresh raspberries in half and fold them carefully into the batter to distribute without crushing too much.
  8. Shape scones: Scoop generous mounds of the batter onto the prepared baking sheet, spacing them apart. Refrigerate the dough on the sheet for at least 15 minutes to firm up, which helps them hold shape while baking.
  9. Bake: Bake the scones in the preheated oven for 18-22 minutes until they turn golden brown on top and are cooked through.
  10. Cool and serve: Transfer the scones to a wire rack to cool. Optionally, top with extra raspberries for garnish. Slice and serve warm or at room temperature. Enjoy your freshly baked lemon raspberry scones!

Notes

  • Make sure the heavy cream is well chilled before mixing for best results.
  • Handle raspberries gently to avoid crushing and turning the dough pink.
  • For a dairy-free version, substitute heavy cream and butter with plant-based alternatives.
  • Scones can be stored in an airtight container for up to 2 days or frozen for up to 1 month.
  • Reheat in the oven at 350°F for 5-7 minutes to refresh before serving.

Nutrition

Keywords: lemon raspberry scones, easy scones, breakfast scones, baked goods, fruity scones, lemon zest scones, raspberry dessert, teatime treats

Find it online: https://maicook.com/easy-lemon-raspberry-scones-recipe/