Lemon Raspberry Scones are a delightful, fragrant treat that combines the zesty brightness of lemon with the sweet tartness of raspberries. These 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. What are some good lemon raspberry scones recipes?
★★★★★
“I don’t know if I’ve ever eaten a better Lemon Raspberry Scones. The rub alone is wonderful, but the sauce??? Over the top!”
Ingredients:
- 250g (2 cups) all-purpose flour.
- 100g (1/2 cup) granulated sugar (1/2 cup) is used in baking
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon zest per lemon.
- 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) (optional)
Directions:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Set aside.
- 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.
- 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.
- Gently fold in the fresh raspberries, being careful not to crush them.
- What is the best way to make a dough that is 1-inch thick?
- With a sharp knife, cut the dough into 8 wedges and place them on the prepared baking sheet.
- Brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar, if desired.
- Bake for 15-18 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
- If you like scones, allow them to cool on a wire rack for 5 minutes before serving.
Notes:
- Raspberry Substitutes:If using frozen raspberries, 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 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:Can you store leftover scones in an airtight container for up to 3 days?
Conclusion:
Lemon Raspberry Scones are the perfect combination of citrus and sweet fruit. Whether you enjoy them fresh out of the oven or serve them at a gathering, these scones will 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.
★★★★★
“The Lemon Raspberry Scones turned out amazing. My kids asked for seconds. Saving this one!”
What are the most frequently asked questions on Quora
How do I make the lemon raspberry cookie dough ahead of time?
Can you make scone dough ahead of time? After mixing the dough, you can either cut the scones and place them on a baking sheet, then cover and refrigerate for up to 24 hours before baking, or wrap the entire disk of dough tightly in plastic wrap. Wrap and refrigerate for up to 2 days. If refrigerating the cut scones, add a few extra minutes to the baking time. For longer storage, you can freeze the cut scones on a baking sheet until solid, then transfer them to a freezer bag for up to 2 months; bake from frozen, adding 5-7 minutes to the baking time.
What are some good substitutions for Raspberry Scones?
Can you substitute all-purpose flour with a gluten-free all-purpose flour blend? If you don’t have heavy cream, you can use half-and-half or even whole milk, but the scones may be slightly less rich. For the raspberries, frozen raspberries can be used without thawing, or you can substitute with other berries like blueberries or blackberries, using the same amount (1 cup). If you are out of lemon zest, use 1-2 teaspoons of lemon extract, adjusting to taste.
How do I know if my Lemon Raspberry Scones are perfectly baked?
The scones are perfectly baked when they are golden brown on top and the edges are set. You can also gently press on the top of a scone; it should spring back slightly. If a toothpick comes out clean or with a few moist crumbs, the scones are done. The internal temperature should reach approximately 200°F (93°C).
Can I double or triple the Lemon Raspberry Scone recipe?
Can you double or triple the recipe? For a tripled recipe, you might need to bake the scones in batches, or use two baking sheets to avoid overcrowding. Increase the baking time slightly, monitoring for doneness, and be sure to keep the butter cold and work quickly to prevent the dough from getting too warm.
What is the nutritional value of lemon scones?
Lemon Raspberry Scones provide carbohydrates from the flour and sugar, along with some fiber from the flour and raspberries. The butter and heavy cream contribute fats, and the egg provides protein. Raspberries are good sources of Vitamin C and antioxidants. While these scones are a treat, they can be part of a balanced diet, especially when enjoyed in moderation.
Lemon Raspberry Scones
Delicious lemon raspberry scones perfect for breakfast or a teatime treat!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter cold and diced
- 1 cup raspberries fresh or frozen
- 1 lemon zest and juice
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- Crumb the butter into the flour mixture until it resembles coarse crumbs.
- Gently fold in raspberries and lemon zest.
- In a small bowl, combine lemon juice, milk, and vanilla extract. Stir into the flour mixture until just combined.
- Turn the dough out onto a floured surface and shape into an 8-inch circle. Cut into 8 wedges.
- Place scones onto the prepared baking sheet and bake for 25 minutes or until golden brown.
Notes
Best served warm with cream or butter.
