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Lemon Raspberry Scones

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Delicious scones bursting with tangy lemon and sweet raspberries, perfect for a cozy breakfast.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 tablespoon fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup heavy cream or buttermilk
  • 1 large egg
  • 1 cup fresh or frozen raspberries

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the flour mixture until it resembles pea-sized lumps.
  4. In another bowl, whisk together the egg, heavy cream (or buttermilk), lemon juice, and lemon zest.
  5. Pour the wet ingredients into the flour mixture and stir until just combined, then gently fold in the raspberries.
  6. Transfer the dough to a floured surface and form it into a disk about 1 inch thick.
  7. Slice the disk into triangles and place them on a parchment-lined baking sheet.
  8. Bake for 18-22 minutes or until golden at the edges. Cool slightly before serving.
  9. For the glaze, mix a spoonful of lemon juice with powdered sugar and drizzle on top if desired.

Notes

Serve with clotted cream or butter. Best enjoyed warm, reheated in the microwave for a few seconds.

Nutrition

Find it online: https://www.helthrecipe.com/lemon-raspberry-scones/