Lemon Raspberry Scones

Name: Lemon Raspberry Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 scones
Cuisine: Deutsch
Ingredients: 2 cups All-purpose flour; 1/4 cup Granulated sugar, plus more for sprinkling; 1 tbsp Baking powder; 1/2 tsp Salt; 1/2 cup (1 stick) Cold unsalted butter, cut into small cubes; 1 large Egg; 1/2 cup Heavy cream, plus 1 tbsp for brushing; 1 tbsp Lemon zest; 1 cup Fresh raspberries; 1 cup Powdered sugar (for glaze); 2-3 tbsp Fresh lemon juice (for glaze)

(0 Ratings)

These Lemon Raspberry Scones are a delightful ode to the awakening of spring. Light, fluffy, and tender, they are infused with vibrant lemon zest and studded with juicy fresh raspberries. A simple lemon glaze adds the perfect touch of sweetness and tang, making them an ideal companion for your morning coffee or afternoon tea. They're surprisingly easy to make and bring a cheerful burst of flavor to any March day.

speichern

Prep Time20 min

Cook Time20 min

Servings8 scones

DifficultyEasy

Equipment

Large mixing bowlSmall mixing bowlPastry blender or forkBaking sheetParchment paperWhisk

Instructions

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add the cold butter cubes and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3
In a separate small bowl, whisk together the egg, 1/2 cup heavy cream, and lemon zest. Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. Gently fold in the fresh raspberries, being careful not to crush them.
4
Turn the dough out onto a lightly floured surface. Gently pat the dough into an 8-inch circle, about 3/4 to 1 inch thick. Cut the circle into 8 wedges (like a pizza). Place the wedges on the prepared baking sheet.
5
Brush the tops of the scones with the remaining 1 tablespoon of heavy cream and sprinkle lightly with granulated sugar. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
6
While scones cool, prepare the glaze: In a small bowl, whisk together powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth and pourable. Drizzle the glaze over the cooled scones just before serving.

Nutrition

Calories350 kcal

Protein5g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Do not thaw them before adding to the dough, and handle gently to prevent them from bleeding too much color into the dough.

How long do these scones stay fresh?

Scones are best eaten the day they are baked. You can store them in an airtight container at room temperature for up to 2 days, but they may become a bit drier.

Can I make the dough ahead of time?

You can prepare the dough up to the point of forming the wedges and refrigerate it overnight. Bake directly from the fridge, adding a few extra minutes to the baking time.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.