Description
These lemon raspberry scones are light and fluffy with a burst of fresh flavor.
Ingredients
Scale
- 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