Description
Delight your morning with these tender Lemon Raspberry Scones. Bursting with bright flavors of lemon zest and juicy raspberries, these scones are perfect for breakfast or brunch.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Other Ingredients:
- 6 tablespoons cold unsalted butter (cubed)
- 1 tablespoon lemon zest
- 1/2 cup fresh raspberries
- 2/3 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Coarse sugar for sprinkling
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter and Zest: Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Stir in the lemon zest.
- Prepare Wet Ingredients: In a small bowl, whisk together the cream, egg, vanilla, and lemon juice.
- Combine and Shape: Pour the wet ingredients into the flour mixture and stir just until combined. Gently fold in the raspberries. Shape the dough into a circle, cut into wedges, and place on the baking sheet.
- Bake: Brush with cream, sprinkle with sugar, and bake for 18-22 minutes until golden.
- Cool and Serve: Cool slightly before serving.
Notes
- For extra sweetness, drizzle with a simple glaze made of powdered sugar and lemon juice once cooled.
- Frozen raspberries can be used, but do not thaw before adding to the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 10g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
