Description
Delicious Lemon Raspberry Scones that are perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup fresh raspberries (or frozen, thawed)
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Additional sugar for sprinkling
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the raspberries and lemon zest.
- In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice. Pour this mixture into the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick.
- Cut the dough into 8 wedges and place them on the prepared baking sheet. Sprinkle a little sugar on top of each scone.
- Bake for 15-20 minutes or until the scones are golden brown. Allow to cool slightly before serving.
Notes
- For a richer flavor, try adding a teaspoon of almond extract to the wet ingredients.
- You can also substitute blueberries for raspberries for a different fruit twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg