Lemon Raspberry Scones Recipe
Introduction
Lemon Raspberry Scones are a delightful treat combining zesty lemon flavor with juicy raspberries. They are perfect for breakfast, brunch, or an afternoon snack with tea.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup cold unsalted butter, cubed
- 1/4 cup sugar
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 1/2 cup milk
Instructions
- Step 1: In a large bowl, combine the flour, sugar, and lemon zest. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Step 2: Stir in the milk to form a soft dough. Be careful not to overmix.
- Step 3: Gently fold in the fresh raspberries to avoid breaking them up.
- Step 4: Turn the dough onto a floured surface and shape it into a round about 1 inch thick. Cut into 8 wedges and place them on a baking sheet lined with parchment paper.
- Step 5: Bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until the scones are golden brown on top.
- Step 6: Allow to cool slightly before serving. Enjoy warm or at room temperature.
Tips & Variations
- Use frozen raspberries if fresh are unavailable, but add them frozen to reduce color bleeding in the dough.
- For extra lemon flavor, drizzle a simple lemon glaze over the cooled scones.
- Substitute half the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
Storage
Store scones in an airtight container at room temperature for up to 2 days. To keep longer, freeze them for up to 1 month and reheat in the oven at 350°F (175°C) for 5-10 minutes to restore freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work well. Add them to the dough while still frozen to minimize color bleeding and mushiness.
How do I make the scones more moist?
Ensure you don’t overmix the dough and consider adding a tablespoon of sour cream or yogurt to the milk for extra moisture and tenderness.
PrintLemon Raspberry Scones Recipe
Delight in these buttery Lemon Raspberry Scones, a perfect treat combining tangy lemon zest with sweet, juicy raspberries. Crispy on the outside and tender inside, these scones are ideal for breakfast or afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 2/3 cup milk (whole or 2%)
Fruit
- 1 cup fresh raspberries
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt to ensure even distribution.
- Cut in Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, blend the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add Milk and Form Dough: Gradually pour in the milk while gently stirring with a fork until the dough just begins to come together. Be careful not to overmix to keep the scones tender.
- Fold in Raspberries: Carefully fold the fresh raspberries into the dough, trying to keep them whole to prevent too much juice from leaking.
- Shape the Dough: Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick circle about 8 inches in diameter. Cut into 8 wedges.
- Bake: Place the wedges on a baking sheet lined with parchment paper, spacing them evenly. Bake in a preheated oven at 400°F (200°C) for 15-18 minutes, or until golden brown on top.
- Cool and Serve: Remove the scones from the oven and let them cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Notes
- For a dairy-free option, substitute milk with almond or oat milk and use a dairy-free butter alternative.
- Handle raspberries gently to avoid bruising and minimize juice leakage during mixing.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Optionally, brush the tops with a little milk or beaten egg before baking for extra golden finish.
Keywords: lemon raspberry scones, lemon zest scones, berry scones, breakfast scones, easy scones recipe
