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Lemon Raspberry Scones

Delicious scones bursting with tangy lemon and sweet raspberries, perfect for a cozy breakfast.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Don’t fuss with fancy kinds
  • 1/2 cup white sugar Adjust for your sweet tooth
  • 1 tablespoon baking powder Gives them that lift
  • 1/4 teaspoon salt Just a pinch
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed Cold is crucial—don’t let it melt!
  • 1 tablespoon fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup heavy cream or buttermilk Do not swap for skim milk or it gets sad
  • 1 large egg
Fruits
  • 1 cup fresh or frozen raspberries Frozen actually work better sometimes

Method
 

Preparation
  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.
Baking
  1. Bake for 18-22 minutes or until golden at the edges. Cool slightly before serving.
  2. 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.