Description
Delightfully tender and buttery raspberry lemon scones bursting with fresh raspberries and zesty lemon flavor, topped with a smooth lemon glaze. Perfectly crisp on the outside and soft inside, these scones are a delicious treat for breakfast or afternoon tea.
Ingredients
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 large lemon, zested
Wet Ingredients
- 1/2 cup unsalted butter, cold and cut into 1/4″ cubes
- 1/2 cup buttermilk or heavy cream
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cup fresh or frozen raspberries
Glaze
- 1 cup powdered sugar, sifted
- Reserved lemon juice from the lemon used in the scones (about 2 tablespoons)
Instructions
- Freeze Raspberries: If using fresh raspberries, scatter them on a parchment or wax paper lined baking sheet and freeze for at least 20-30 minutes to help retain their shape during baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt and lemon zest to ensure even distribution of leavening and flavor.
- Cut in Butter: Add the cold cubed butter to the dry ingredients. Use a pastry blender, two knives, or your fingers to work the butter into the flour until pieces are about pea-sized, producing a crumbly texture essential for flaky scones.
- Mix Wet Ingredients: In a small bowl, whisk together the buttermilk or cream, eggs, 2 tablespoons of the fresh lemon juice, and vanilla extract. Reserve the remaining lemon juice for the glaze.
- Combine Dough: Pour about two-thirds of the wet mixture into the dry ingredients. Gently mix just until a rough, scrappy dough forms, then add the remaining wet mixture. Use a spatula to scrape the bowl’s sides and mix again. Avoid overworking so the dough stays light and the butter remains visible.
- Add Raspberries: Carefully fold in the frozen raspberries with a spatula, being gentle to avoid breaking them and preventing the dough from turning pink and soggy.
- Form Dough Disk: Turn the dough onto a floured surface and gather it into one large 7”-8” disk or two smaller 3”-4” disks, about 1” thick, patting gently. Avoid kneading to maintain flaky texture.
- Freeze Dough: Place the dough disks on a lined baking sheet and freeze for 20 minutes to firm up, which helps with clean slicing into wedges later.
- Cut and Chill: Using a sharp knife, cut each disk into 6 pie-shaped wedges. Return them to the freezer to chill while preheating the oven.
- Preheat and Prepare for Baking: Preheat the oven to 350°F (175°C). Arrange the scones on baking sheets lined with Silpat mats or parchment paper, spacing them 1 to 1.5 inches apart.
- Bake Scones: Bake in the middle of the oven for 30-35 minutes for large scones or 25-30 minutes for smaller ones. Rotate pans and racks halfway through baking for even browning. Scones are done when golden brown on top. Transfer to a cooling rack to prevent sogginess.
- Prepare Glaze: Sift powdered sugar into a bowl and whisk in 1-2 tablespoons of reserved lemon juice until smooth and flowing in a thick ribbon. Adjust consistency by adding more sugar or juice as needed.
- Glaze and Serve: After scones are cooled, drizzle the lemon glaze over the top. Let the glaze set for 15-20 minutes before serving for the perfect finishing touch.
Notes
- Using frozen raspberries helps prevent the dough from becoming soggy and keeps the fruit intact while baking.
- Do not overmix the dough; visible chunks of butter are key to flaky scones.
- Freezing the dough disks before slicing makes cutting easier and preserves the scones’ shape.
- For a dairy-free option, substitute the buttermilk or heavy cream with a plant-based alternative.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
