Description
Bright, buttery, and bakery-worthy lemon raspberry scones made with fresh lemon zest and juicy raspberries for the perfect balance of tart and sweet in every tender, flaky bite.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Carefully fold in the raspberries, being gentle to prevent them from breaking apart too much.
- Turn the dough onto a lightly floured surface and gently shape it into a circle about 1 inch thick.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Bake for 18–22 minutes, or until lightly golden on top.
- Allow to cool slightly before serving.
Notes
- Do not overmix the dough to ensure tender, flaky scones.
- Keep the butter cold for the best texture.
- Frozen raspberries can be used; keep them frozen and fold in gently.
- Add a simple lemon glaze made from powdered sugar and lemon juice for extra sweetness.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat in a 300°F (150°C) oven for 5–8 minutes for best texture.
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
