Lemon Raspberry Scones
These homemade lemon raspberry scones are soft, scrumptious breakfast treats sweetened with fresh raspberries and lemon glaze.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 scones
- 2 1/4 cups (280 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (170 g) cold, unsalted butter cut into half-inch cubes
- 1/2 cup fresh raspberries
- 2 large eggs, lightly beaten
- 1/2 cup (120 ml) cold, heavy cream
- 1/2 cup (60 g) confectioners’ sugar, sifted
- 1 tablespoon freshly squeezed lemon juice
Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
In a the bowl of a food processor, whisk together (or pulse a couple times), the flour, sugar, baking powder and salt. Add the butter to the dry ingredients and pulse until mixture is crumbly, about 45 seconds.
Transfer to a large bowl and stir in the lemon zest. In a separate bowl or liquid measuring cup, stir together the cream and eggs. Slowly pour the liquid ingredients into the dry, butter mixture. Use a wooden spoon to stir until combined. If mixture is dry, add another tablespoon or two of heavy cream. Dough should be firm and slightly sticky. Avoid overworking it with your hands so the dough remains cold.
Put some flour on your work surface and place dough on top. Add some flour onto the top of the dough. Gently fold the raspberries into the dough. Do not fold more than three times. It's okay if the raspberries break (it will add a nice swirl to the scones). Pat the dough out into a disk about 8-9 inches in diameter and 1 inch thick. Cut the disk into 8 pieces.
Separate the pieces and put them on baking sheet. Bake for 15-17 minutes or until light golden on the top. Remove from oven and let cool.
Once the scones are cooled, prepare the glaze. Whisk together the confectioner’s sugar and lemon juice. Drizzle lemon glaze over the scones and serve.
- Read: Be sure not to over mix at any point, it will result in tough scones.
- Storing raspberry scones: Scones are best when eaten the day they are made, however, they may be stored in an airtight container at room temperature for up to 3 days.
- How to freeze raspberry scones: Bake the scones and cool completely. Individually wrap and freeze the scones for up to a month. Defrost and reheat in a 325° F oven until warm to the touch (about 5 minutes). Add glaze after defrosting.
- Food processor - This makes cutting the cold butter into the dry ingredients quick and easy while keeping the butter cold.
- Kitchen scale - Weighing your ingredients is much more accurate than measuring with cups.
- Pastry scraper - This handy tools helps scrape ingredients on your work surface. It also makes a clean cut for your scones.
Serving: 1scone | Calories: 407kcal | Carbohydrates: 43g | Protein: 6g | Fat: 24g | Sodium: 171mg | Potassium: 232mg | Fiber: 2g | Sugar: 14g