Description
Delightful lemon raspberry scones bring a zesty twist to classic British bakery tradition. Buttery pastry studded with tart raspberries and bright lemon zest promises a refreshing breakfast experience you’ll savor with morning coffee.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup heavy cream
- 8 tablespoons (½ cup) butter
- ½ cup fresh raspberries
Flavor Enhancers:
- 6 tablespoons sugar
- Zest of 1 medium lemon
Leavening and Seasoning Agents:
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Glaze Ingredients:
- 2 cups powdered sugar
- 3 tablespoons milk or half and half
- 1 tablespoon fresh lemon juice
Instructions
- Chill heavy cream in the freezer for 10-15 minutes to ensure optimal texture and temperature for the scone dough.
- Preheat the oven to 400°F and prepare a parchment-lined baking sheet, positioning the rack in the middle of the oven.
- Melt butter completely in a microwave-safe bowl, allowing it to cool slightly while preparing other ingredients.
- In a mixing bowl, combine dry ingredients including flour, baking powder, baking soda, sugar, lemon zest, and salt, whisking thoroughly to distribute evenly.
- Remove chilled cream from freezer and mix with melted butter, creating small butter clumps using a fork.
- Gently fold the butter-cream mixture into the dry ingredients using a rubber spatula, creating a thick, cohesive dough without overmixing.
- Carefully halve the raspberries and fold them gently into the dough, ensuring even distribution without crushing the fruit.
- Lightly coat a cookie scoop or large spoon with non-stick spray to prevent sticking when portioning the scones.
- Scoop dough onto the prepared baking sheet, strategically placing raspberries in each portion and spacing mounds at least 2 inches apart.
- Refrigerate the scone mounds for 15-60 minutes to help maintain their shape during baking.
- Bake for 18-22 minutes until the edges turn a light golden brown, indicating perfect doneness.
- While scones bake, prepare the lemon glaze by whisking powdered sugar, milk, and lemon juice until smooth and spoonable.
- Transfer baked scones to a wire cooling rack placed over a sheet pan or foil to catch drips.
- Generously drizzle the lemon glaze over warm scones, allowing excess to drip off.
- Allow glaze to set for approximately 15 minutes before serving to achieve the perfect consistency.
Notes
- Chill your heavy cream in the freezer for 10-15 minutes to ensure the perfect scone texture and flakiness.
- Melt butter completely and let it cool slightly to prevent overheating the dough and maintain optimal consistency.
- Gently fold raspberries into the dough to distribute them evenly without crushing the delicate fruit.
- Refrigerate scones before baking to help them hold their shape and create a more defined, crisp exterior.
- Space scones at least 2 inches apart on the baking sheet to allow proper spreading and even baking.
- Allow glaze to set for 15 minutes after drizzling to achieve a smooth, professional-looking finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 411
- Sugar: 22 g
- Sodium: 216 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 67 mg