Description
The delightful balance of tart lemon and tender raspberries makes these scones a cherished addition to any baker’s repertoire.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh raspberries (or frozen, thawed and drained)
- For the Optional Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add in the cold, cubed butter and blend until the mixture resembles coarse crumbs.
- In a separate bowl, mix the heavy cream, egg, vanilla extract, and lemon zest.
- Combine the wet and dry ingredients until just mixed; fold in the raspberries.
- Turn the dough onto a floured surface and pat into a one-inch thick circle; cut into eight wedges.
- Transfer to the baking sheet, brush the tops with heavy cream, and bake for 20-25 minutes.
- If using, prepare the glaze in a small bowl and drizzle over the cooled scones.
Notes
For best results, use fresh raspberries in season, and maintain a light touch when mixing to avoid dense scones.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
Nutrition
- Calories: 250 kcal
- Sodium: 200 mg
- Protein: 4 g