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Fluffy Lemon Raspberry Scones

Delightful scones with a vibrant combination of lemon zest and juicy raspberries, perfect for breakfast or brunch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast, Brunch
Cuisine: American, British
Calories: 230
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/4 cup unsalted butter, chilled and cubed Must be chilled for flakiness.
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 zest of 1 lemon
Mix-ins
  • 1 cup fresh raspberries (or frozen, gently thawed)
  • to taste Additional sugar for sprinkling on top Optional for a sweet finish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the chilled, cubed butter to the flour mixture and work it into the flour until it resembles coarse crumbs.
  4. In a separate bowl, whisk together the heavy cream, egg, and lemon zest.
  5. Pour the cream mixture into the flour mixture and stir gently until just combined.
  6. Gently fold in the raspberries, being careful not to smash them.
  7. Turn the dough onto a floured surface and knead it a couple of times. Pat it into a circle about 1-inch thick.
  8. Cut the dough into wedges or use a round cutter to shape the scones.
  9. Place the scones on a parchment-lined baking sheet and sprinkle a little extra sugar on top if desired.
Baking
  1. Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
  2. Allow to cool slightly before serving.

Notes

For best results, use chilled butter and mix ingredients gently. These scones can be dressed with a lemon glaze or served with whipped cream.