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- 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup fresh raspberries - Zest of 1 lemon - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon fresh lemon juice Gather these ingredients before you start. Fresh raspberries add a burst of flavor. The lemon zest brightens the scones and lifts the taste. Cold butter makes your scones flaky. Use a good quality heavy cream for the best texture. Make sure your butter is very cold. You can cut it into cubes ahead of time. This ensures that your scones stay light and airy. The egg and cream help bind everything together. Vanilla adds a subtle sweetness. Let’s not forget about the salt. It enhances all the other flavors. Each ingredient plays a role in making these scones delightful. If you follow this list closely, you’ll create a tasty treat. Enjoy the process, and your scones will shine! {{ingredient_image_1}} - Preheat oven to 400°F (200°C) and line a baking sheet. - Gather all ingredients. This makes cooking smoother. - In a large bowl, whisk together flour, sugar, baking powder, and salt. - Make sure they blend well. This is key for even baking. - Cut in the cold butter until coarse crumbs form. - You can use a pastry cutter or your fingers. The mix should look like sand. - Gently fold in raspberries and lemon zest. - Be careful not to crush the berries. They add a burst of flavor. - In a separate bowl, whisk heavy cream, egg, vanilla extract, and lemon juice. - Mix until it's smooth. This gives moisture to the scones. - Pour wet ingredients into dry and combine, then knead and shape. - The dough will be slightly sticky. Knead it a few times on a floured surface. - Cut with wedges or a round cutter and bake. - Place on the prepared baking sheet and brush with cream. - Bake for 15-20 minutes until golden brown. Enjoy the aroma! To make flaky scones, start with cold butter. Cold butter creates layers and keeps the scones light. Cut the butter into the flour until it looks like crumbs. Do not overmix the dough; mix just enough until it holds together. This helps keep the texture airy. I love serving these scones warm. A sprinkle of powdered sugar adds sweetness. Pair them with whipped cream for a treat. Lemon curd also makes a great side. You can even serve them with fresh fruit on the side. If your scones turn out dry, add a little more cream. This will help them stay moist. If the dough feels too wet, add a bit more flour. Remember to knead gently to avoid tough scones. Lastly, always watch the baking time closely for perfect results. Pro Tips Use Cold Ingredients: Ensure your butter and cream are cold to create flaky layers in your scones. Don't Overmix: Mix the dough just until combined to keep the scones tender and light. Chill Before Baking: If time allows, chill the cut scones for 15 minutes before baking for extra fluffiness. Experiment with Flavors: Try adding different fruits or herbs to customize your scones to your taste. {{image_2}} You can mix up the flavors of these scones by using different fruits or extracts. Try blueberries instead of raspberries for a sweet twist. Blackberries can add a bold flavor, while strawberries give a classic taste. You can also add a splash of almond extract for a nutty note. If you want a tropical flair, consider mixing in diced pineapple or mango. Each fruit brings its own charm to the scones. If you need gluten-free scones, swap all-purpose flour for a gluten-free blend. Be sure to check the blend for a good rise. For a dairy-free option, replace the butter with coconut oil or a dairy-free stick. Use almond milk or coconut milk instead of heavy cream. These swaps let everyone enjoy the scones without missing out. Making mini scones is easy and fun! Simply follow the same recipe, but shape the dough into a smaller circle, about ½ inch thick. Use a small round cutter for neat shapes. Bake them for about 10 to 12 minutes, checking for a golden color. These little bites are perfect for brunch or tea time. They are also great for kids’ snacks! You can store raspberry lemon scones at room temperature. Place them in an airtight container. This keeps them fresh for about 2 days. Avoid exposing them to moisture. For best results, place a paper towel inside the container to absorb extra moisture. For long-term storage, freeze the scones. First, let them cool completely. Wrap each scone tightly in plastic wrap. Then, place them in a freezer bag or container. They can stay fresh in the freezer for up to 3 months. To reheat, simply bake them at 350°F (175°C) for about 10 minutes. This brings back their flaky texture. When stored properly, raspberry lemon scones have a shelf life of about 2 days at room temperature. If frozen, they last for about 3 months. Remember, always check for any signs of spoilage before enjoying! You can make scones ahead in a few ways. First, prepare the dough and shape it into wedges. Wrap them in plastic wrap and place them in the fridge. They can stay fresh for up to 24 hours. You can also freeze them. Just freeze the shaped scones on a baking sheet. Once frozen, transfer them to a bag. When ready to bake, add a few extra minutes to the baking time. Yes, you can use frozen raspberries! They work well in scones. Just be careful when mixing them into the dough. Frozen berries can break apart easily. You may want to add them straight from the freezer to avoid excess juice. This will keep your scones from getting too wet. If you need a substitute for heavy cream, you have options. You can use whole milk mixed with melted butter. Use 1/4 cup of butter with 3/4 cup of milk to create a creamy texture. Another option is to use half-and-half. It will still give a rich flavor without being too heavy. To check if your scones are done, look for a golden color on top. They should also feel firm to the touch. If you insert a toothpick into the center, it should come out clean or with a few crumbs. This means they are ready to take out of the oven. Absolutely! You can add other citrus fruits like orange or lime. Just use their zest in place of lemon zest. This will add a different flavor profile to your scones. For a tasty twist, try mixing flavors. A hint of lime with raspberry makes for a refreshing treat! This blog post covered how to make delightful raspberry scones. We explored ingredients, step-by-step instructions, tips for success, and variations to try. You now have a clear path to bake these tasty treats. Remember, practice makes perfect. Adjust recipes as needed. Enjoy your baking adventure and share it with others! Scones can brighten any day with their flavor and warmth. Happy baking!

Raspberry Lemon Scones

Delicious scones bursting with fresh raspberries and a hint of lemon.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.33 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, cold and cubed
  • 0.5 cups fresh raspberries
  • 1 zest lemon
  • 0.5 cups heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  • Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
  • Gently fold in the fresh raspberries and lemon zest, being careful not to crush the berries.
  • In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and fresh lemon juice until combined.
  • Pour the wet ingredients into the dry ingredients and mix just until combined; do not overmix. The dough will be slightly sticky.
  • Turn the dough out onto a lightly floured surface, and gently knead it a few times until it comes together.
  • Pat the dough into a circle about 1-inch thick. Cut the circle into wedges (like a pizza) or use a round cutter to create individual scones.
  • Transfer the scones to the prepared baking sheet and brush the tops with a bit of cream for a golden finish.
  • Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown.
  • Let the scones cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, dusted with powdered sugar, and with whipped cream or lemon curd.
Keyword baking, lemon, raspberry, scones