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Lemon Raspberry Scones

Delightful and tender Lemon Raspberry Scones that combine zesty lemon and sweet raspberries for a perfect treat, ideal for brunch or as an afternoon snack.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 scones
Course: Brunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use for the base of the scones.
  • 1/2 cup sugar Adjust based on desired sweetness.
  • 1 tablespoon baking powder Ensure it is fresh for better rise.
  • 1/4 teaspoon salt Balances sweetness.
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed Keeps the scones flaky.
  • 1/2 cup heavy cream For richness.
  • 1 large egg Helps bind the ingredients.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 tablespoon lemon zest Adds bright flavor.
  • 1 tablespoon lemon juice Adds tanginess.
Add-ins
  • 1 cup fresh raspberries Fold in gently to avoid mashing.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Cut in the cold butter until the mixture resembles coarse crumbs, with some pea-sized pieces remaining.
  4. In a separate bowl, combine the heavy cream, egg, vanilla extract, lemon zest, and lemon juice. Whisk thoroughly.
  5. Add the wet ingredients to the dry ingredients, and gently fold in the raspberries.
  6. Turn the dough onto a floured surface, knead gently until just combined, and pat into a circle about 1 inch thick.
  7. Cut into wedges and place on the prepared baking sheet.
Baking
  1. Bake for 15-18 minutes until golden brown and fragrant.
  2. Allow to cool slightly before serving for the best flavor.

Notes

Serve warm, optionally with butter or jam. Store leftovers in an airtight container for up to 3 days.