Lemon Raspberry Scones
These delicious Lemon Raspberry Scones are perfect for a brunch or afternoon tea. They're light, fluffy, and bursting with fresh lemon and raspberry flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter cubed
- 0.75 cup Heavy cream
- 0.25 cup Lemon juice
- 1 teaspoon Lemon zest
- 1 cup Fresh raspberries
- 1 tablespoon Heavy cream for brushing
- 1 tablespoon Granulated sugar for sprinkling
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the heavy cream, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Gently fold in the raspberries.
- Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Use a biscuit cutter or knife to cut out scones.
- Place the scones on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with granulated sugar.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
Serve warm with clotted cream and lemon curd for a truly decadent treat.