Lemon Raspberry Scones
Delightfully zesty and buttery, these Lemon Raspberry Scones are a breeze to make and perfect for brunch or a cozy snack.
Ingredients
Scone Ingredients
- 2 cup all-purpose flour Make sure to spoon and level to avoid dense scones.
- 8 tablespoons butter Melted and slightly cooled.
- 1 cup heavy cream Chill in the freezer for 10-15 minutes before use.
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 medium-size lemon zest Zest from one lemon.
- 1/2 cup fresh raspberries Gently break into halves.
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Chill 1 cup of heavy cream in the freezer for about 10-15 minutes.
- Melt 8 tablespoons of butter in a microwave-safe bowl and set aside to cool slightly.
- In a medium bowl, whisk together flour, baking powder, baking soda, sugar, lemon zest, and salt until fully combined.
- Combine the chilled heavy cream with the melted butter, stirring until small clumps form.
- Pour the butter-cream mixture into the dry ingredients. Mix gently until just incorporated.
- Carefully fold in raspberry halves without crushing them.
- Scoop mounds of batter onto the prepared baking sheet and refrigerate for at least 15 minutes.
Baking
- Bake the scones for 18-22 minutes until golden brown.
- Let them cool on a wire rack before serving.
Notes
For variations, mix in lemon extract or additional zest. You can use frozen raspberries, but be cautious with overmixing. Store leftovers in an airtight container in the fridge for up to 3 days.