Lemon Raspberry Scones
These easy lemon raspberry scones are a delightful treat, perfect for breakfast or brunch. They combine the bright flavors of lemon and sweet raspberries in a tender, flaky scone.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.25 cup All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter cold, cubed
- 0.75 cup Heavy cream
- 0.25 cup Lemon juice
- 1 teaspoon Lemon zest
- 1 cup Fresh raspberries
- 1 Egg for egg wash
- 1 tablespoon Granulated sugar for topping
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together heavy cream, lemon juice, and lemon zest. Pour into the flour mixture.
- Gently fold in raspberries.
- Turn dough out onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut into 8 wedges.
- Place scones on prepared baking sheet. Brush tops with egg wash and sprinkle with sugar.
- Bake for 15-20 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
Serve these delicious scones warm with butter, clotted cream, or a dollop of lemon curd.