Oh my goodness, have you ever had a lemon raspberry scone? Let me tell you, these little treasures are like sunshine wrapped in a fluffy cloud! They’re light, airy, and bursting with that delightful zing of lemon combined with the sweet-tart juiciness of fresh raspberries. I remember the first time I made them for a family gathering. The moment I pulled them out of the oven, the whole house smelled like a bakery, and my family couldn’t wait to dive in! I watched as they took their first bites, and the smiles on their faces were absolutely priceless. Trust me, you’ll want to whip these up for your next brunch or just as a special treat for yourself. You’ll fall in love with these lemon raspberry scones just like I did!
Ingredients List
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
How to Prepare Lemon Raspberry Scones
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). Preheating is super important because it ensures your scones get that lovely rise and golden crust. Trust me, you don’t want to skip this step!
Mix the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Give it a good whisk until everything is well blended. This is where the magic starts, so make sure it’s nice and even. You want those fluffy scones, after all!
Incorporate the Cold Butter
Now, here comes the fun part! Add the cold, cubed butter to your dry mixture. Using your fingertips or a pastry cutter, work the butter into the flour until it resembles coarse crumbs. This step is key for that perfectly flaky texture. Oops, don’t overmix—it should be crumbly, not a paste!
Prepare the Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, and lemon zest. I love the smell of lemon zest; it’s like a burst of sunshine! Once it’s all mixed together, you’re ready to combine it with the dry ingredients.
Combine Wet and Dry Ingredients
Gently pour the wet mixture into the bowl with your dry ingredients. Using a spatula, fold everything together until just combined. This is where you’ll want to carefully fold in those gorgeous fresh raspberries. Be gentle, though! We want to keep those beautiful berries intact and not mushy.
Shape the Dough
Turn the dough out onto a lightly floured surface. Pat it into a circle about 1-inch thick. Don’t stress about making it perfect—rustic is charming! Just make sure it’s even, so they bake uniformly.
Cut and Bake
Now, grab a sharp knife and cut the dough into wedges (like a pizza!). Place the wedges on a baking sheet lined with parchment paper. Pop them in the oven and bake for 15-20 minutes, or until they’re golden brown and your kitchen smells heavenly. Keep an eye on them; you want that perfect golden hue!
Cooling and Serving
Once they’re out of the oven, let the scones cool on a wire rack for a few minutes. Patience is key here! You’ll want to let them cool a bit before diving in. Serve them warm with a dollop of clotted cream or a spread of jam for that extra touch of deliciousness. Enjoy every bite!
Tips for Success
Alright, let’s talk about how to make these lemon raspberry scones absolutely perfect! I’ve got some tried-and-true tips that will elevate your scone game to a whole new level.
- Use Cold Ingredients: Make sure your butter and cream are cold. This is crucial for that flaky, tender texture you want in your scones. If your butter starts to melt before mixing, it can affect the final result, so keep it chilled!
- Don’t Overmix: When combining your wet and dry ingredients, mix just until you see no dry flour. Overmixing can lead to tough scones, and we definitely don’t want that! Be gentle, especially when folding in those beautiful raspberries.
- Chill the Dough (Optional): If you have a bit of extra time, consider chilling your shaped dough in the fridge for about 15-20 minutes before baking. This helps them hold their shape and gives you an even better rise!
- Check for Doneness: Every oven is a bit different, so keep an eye on your scones towards the end of baking. They should be golden brown on top and firm to the touch. If you’re unsure, a toothpick inserted in the center should come out clean.
- Experiment with Flavors: Feel free to get creative! You can swap out raspberries for blueberries or add a sprinkle of poppy seeds for a little extra crunch. The lemon flavor pairs beautifully with so many fruits!
- Serve Fresh: These scones are best enjoyed fresh out of the oven, but if you have leftovers, store them in an airtight container to keep them from drying out. You can also reheat them briefly in the oven for that just-baked taste!
With these tips in your back pocket, you’re well on your way to baking the most delightful lemon raspberry scones! I can’t wait for you to try them!
Nutritional Information
Now, let’s chat about the nutrition of these delightful lemon raspberry scones! Keep in mind that these values are estimates, but they’ll give you a good idea of what to expect. Each scone packs a delicious punch of flavor while providing some satisfying goodness to your day.
- Serving Size: 1 scone
- Calories: 180
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 150mg
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 8g
- Protein: 3g
So there you have it! These scones are a lovely treat to enjoy without too much guilt. Perfect for breakfast, brunch, or a sweet afternoon pick-me-up! Enjoy every scrumptious bite!
FAQ Section
I know you might have some questions about these delightful lemon raspberry scones, so let’s dive into the most common ones I get asked!
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work just fine, but be sure to add them straight from the freezer to avoid mushiness. They might bleed a bit of color into the dough, but they’ll still taste amazing!
What if I don’t have heavy cream?
No problem at all! You can substitute the heavy cream with whole milk or even buttermilk. Just keep in mind that the texture may be a bit different, but they’ll still be delicious!
How should I store leftover scones?
Store any leftover scones in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can freeze them! Just wrap them tightly in plastic wrap and pop them in the freezer. They can be reheated straight from frozen, and they’ll taste like they just came out of the oven!
Can I make these scones ahead of time?
Definitely! You can prepare the dough and shape it into wedges, then refrigerate it for a few hours or even overnight. When you’re ready to bake, just pop them in the oven! This is a great time-saver for brunch gatherings.
What other flavors can I add to these scones?
Oh, the possibilities are endless! You could add chocolate chips for a sweet twist or swap out the raspberries for blueberries or strawberries. A dash of almond extract can also add a lovely touch. Feel free to get creative!
Why did my scones turn out dense?
If your scones ended up dense, it might be because of overmixing the dough or not using cold enough butter. Remember, we want to keep that dough light and airy, so mix gently and use cold ingredients for the best results!
With these answers, I hope you’re feeling more confident and excited to bake your own lemon raspberry scones! If you have any other questions, don’t hesitate to ask. Happy baking!
Why You’ll Love This Recipe
- Light and fluffy texture that practically melts in your mouth
- Bright, fresh flavor from the combination of lemon and raspberries
- Simple ingredients that you probably already have in your pantry
- Quick to prepare—ready in just 35 minutes from start to finish!
- Perfect for breakfast, brunch, or a delightful afternoon snack
- Versatile recipe—swap in different fruits or add chocolate for a fun twist
- Impressive enough to serve at gatherings but easy enough for a weekday treat
- Great for meal prep—enjoy them fresh or store for later indulgence
- A wonderful way to use up seasonal fruit and brighten your day
- Guaranteed to bring smiles to your table and warmth to your heart
Lemon Raspberry Scones: 7 Irresistible Treats to Cherish
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These lemon raspberry scones are light and fluffy with a burst of fresh flavor.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Add cold butter and mix until crumbly.
- In a separate bowl, whisk cream, egg, and lemon zest.
- Combine wet and dry ingredients, then gently fold in raspberries.
- Turn dough onto a floured surface and shape into a circle.
- Cut into wedges and place on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden brown.
- Let cool before serving.
Notes
- Use fresh raspberries for the best flavor.
- Store in an airtight container for up to 3 days.
- Serve with clotted cream or jam for added taste.
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: lemon raspberry scones