Lemon Raspberry Scones are a delightful, fragrant treat that combines the zesty brightness of lemon with the sweet tartness of raspberries. These tender, flaky scones are perfect for breakfast, brunch, or as an afternoon snack with a cup of tea. With their buttery texture and a burst of fresh fruit, they’re a wonderful way to add a touch of elegance to any occasion. Whether you’re serving them at a family gathering or enjoying them on your own, Lemon Raspberry Scones will quickly become a favorite in your baking repertoire.

Ingredients:

• 250g (2 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon lemon zest
• 1/2 teaspoon lemon extract (optional for extra lemon flavor)
• 115g (1/2 cup) unsalted butter, cold and cubed
• 1 large egg
• 120ml (1/2 cup) heavy cream (plus extra for brushing)
• 150g (1 cup) fresh raspberries (or frozen)
• 1 tablespoon coarse sugar for sprinkling (optional)

Directions:

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
4. In a separate bowl, whisk together the egg and heavy cream. Pour the wet mixture into the dry ingredients and stir gently until just combined.
5. Gently fold in the fresh raspberries, being careful not to crush them.
6. Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Pat the dough into a 1-inch thick disk.
7. Using a sharp knife, cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar, if desired.
9. Bake for 15-18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on a wire rack for 5-10 minutes before serving.

Notes:

• Raspberry Substitutes: Fresh raspberries are ideal, but you can also use frozen raspberries. If using frozen, add them directly to the dough without thawing to avoid bleeding into the dough.
• Butter Tip: Keep the butter as cold as possible to ensure the scones are flaky. You can even chill the cubed butter in the freezer for 10 minutes before using.
• Lemon Variations: For more intense lemon flavor, you can also add a tablespoon of fresh lemon juice to the wet ingredients or glaze the scones with a lemon glaze after baking.
• Storage: Store leftover scones in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months—just warm them in the oven before serving.

Conclusion:

Lemon Raspberry Scones are the perfect combination of bright citrus and sweet fruit, making them an irresistible treat. Whether you enjoy them fresh out of the oven or serve them at a gathering, these scones are sure to impress with their delicate texture and refreshing flavors. With their easy preparation and delightful taste, these Lemon Raspberry Scones are a must-try for any baker looking to add a little extra sweetness to their day.