Description
The zesty lemon and tart sweetness of the raspberries give these Raspberry Lemon Scones a bright fresh flavor. They've got just the right amount of crumbly crust to tender interior, drizzled with a lightly lemon scented glaze.
Ingredients
Units
RASPBERRY LEMON SCONES
- 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 and juiced)
- 1/2 cup unsalted butter (- cold & 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
LEMON GLAZE
- 1 cup powdered sugar (- sifted)
- reserved lemon juice from the scones
Instructions
- If using fresh raspberries, scatter them on a parchment or wax paper lined baking sheet and place in the freezer for at least 20-30 minutes while you prep the rest of the ingredients.
- Whisk together the flour, sugar, baking powder, salt and lemon zest in a large mixing bowl.
- Add the cold butter, cut into 1/4" cubes. Use either a pastry blender, the two butter knife method or squish the butter between your fingers to cut the butter into the dry ingredients, until butter pieces are the size of peas or large pearls.
- Whisk the buttermilk or heavy cream, eggs, 2 tablespoons of the juice from the lemon and the vanilla together in a small bowl. Reserve the rest of the lemon juice for the icing.
- Then add two-thirds to the dry ingredients. Gently mix the dough just until it comes together, before adding remaining milk mixture; it should be a little rough and scrappy. Scrape the dough from sides and bottom of the bowl using a spatula and mix again to incorporate any floury scraps. Do not over-mix, there should be visible chunks of butter and flour.
- Add the frozen raspberries, as gently as possible, then use a spatula to carefully fold them into the dough. Try not to break them up too much, so the color doesn't bleed into the dough. This will also help them from becoming soggy.
- Turn the dough out onto a lightly floured surface, it should come out of the bowl in mostly one piece. Gather and pat it a few times to get the dough to come together. Don’t knead the dough, you want it to be rough because this will give the scones depth in texture.
- Gently form dough into one 7”-8” disk for larger scones or two 3”-4” disks for smaller scones, about 1” thick. Gather the dough and pat it together, no need to knead. Because the berries are so delicate, I like to freeze the dough disks before slicing into them. Transfer the disks to a lined baking sheet and allow the dough disks to firm up in the freezer for about 20 minutes. Then use a sharp knife to cut each disk into 6 pie-shaped wedges and return to the freezer to chill more while the oven preheats.
- Preheat oven to 350°F. Once the oven is warm, place scones on baking sheets lined with Silpat mats or parchment paper, leaving 1”- 1.5” between the scones.
- Bake in the middle of the oven, 30 to 35 minutes for large scones or 25 to 30 minutes for small scones. Rotate the pan(s) front to back and rotate racks, halfway through the baking time. The scones are ready when they turn a warm golden color. Transfer to a cooling rack to cool and prevent sogginess.
- Sift the powdered sugar into a mixing bowl. Add 1-2 tablespoons of remaining lemon juice and whisk until smooth. The glaze should run off of the whisk in a thick flowing ribbon. If the glaze is too thin, slowly whisk in more powdered sugar. If the glaze is too thick, slowly add more lemon juice or water.
- Once the scones have cooled down, drizzle the glaze over the scones. Allow the glaze to set up for 15-20 minutes before serving.
Notes
*Freezing the or chilling the scones before baking helps the dough relax for a more tender interior and allows the butter to firm back up for a more crumbly exterior.
*Pre-baked scones can be stored in the refrigerator for 24 hours or frozen 2-3 months.
*Bake frozen scones straight from the freezer, no need to defrost. You may need to bake a few additional minutes.
*Feel free to sub in any other berry in place of raspberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: scones