Description
Tender, buttery scones with a burst of tangy lemon zest and sweet-tart raspberries, perfect for breakfast, brunch, or a cozy afternoon snack with tea.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) cold unsalted butter, cubed
- 1 cup (125g) fresh or frozen raspberries
- Zest of 1 large lemon
- 1/2 cup (120ml) heavy cream
- 1 large egg
- 1/2 cup (60g) powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and 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 and use a pastry cutter or fork to work it in until the mixture resembles coarse crumbs.
- Gently fold in the lemon zest and raspberries.
- In a separate bowl, whisk together the heavy cream and egg. Pour this mixture into the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a round disk about 1 inch (2.5cm) thick.
- Using a bench scraper or knife, cut the dough into 8 equal wedges and place them on the prepared baking sheet.
- Brush the tops of the scones with a bit of heavy cream and bake for 15–18 minutes, or until golden brown.
- Let the scones cool slightly before drizzling with a glaze made from powdered sugar and lemon juice.
Notes
Keep the butter cold for flaky layers, and avoid overmixing the dough to ensure tender scones. If using frozen raspberries, keep them frozen until mixing to prevent bleeding.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Cuisine: Scottish-inspired
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12
- Sodium: 200
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: lemon raspberry scones, homemade scones, easy scones recipe, brunch recipes, baking