Easy Lemon Raspberry Scones Recipe
If you’re looking for a delightful treat that’s both refreshing and sweet, these Easy Lemon Raspberry Scones are just what you need. Perfect for breakfast, brunch, or an afternoon snack, these scones offer a wonderful balance of zesty lemon and juicy raspberries. Plus, they come together quickly, making them a great option for any day of the week.
Ingredients
For the scones:
- 1 cup heavy cream
- 8 tablespoons butter
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 medium lemon
- ½ cup fresh raspberries
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons milk or half and half
- 1 tablespoon fresh lemon juice
Instructions
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper. If you’re making smaller scones, you might need to prepare two sheet pans. Place an oven rack in the middle of the oven.
2. Prepare the Cream: Measure out 1 cup of heavy cream and place it in the freezer. Let it chill for about 10-15 minutes while you prepare the rest of the ingredients. This step ensures the cream is cold enough to help create a tender scone texture.
3. Melt the Butter: In a microwave-safe bowl, melt 8 tablespoons of butter. Cover the bowl with a paper towel to prevent splatters. Microwave on high for 1 minute. If the butter isn’t fully melted, continue microwaving in 10-second intervals until completely melted. Set the melted butter aside to cool slightly.
4. Combine Dry Ingredients: In a medium-sized bowl, whisk together 2 cups of all-purpose flour, 6 tablespoons of sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and the zest of 1 medium lemon. Stir until well combined.
5. Mix Wet and Dry Ingredients: Once the heavy cream has chilled, combine it with the melted butter. Stir with a fork until small clumps or globules form. Add this butter-cream mixture to the dry ingredients and stir with a rubber spatula until the dough starts to come together. The batter will be thick, similar to cookie dough. Be careful not to overmix; just ensure all the flour is incorporated.
6. Incorporate the Raspberries: Gently break each raspberry in half and sprinkle them evenly over the dough. Stir the dough once or twice to distribute the berries without crushing them too much.
7. Shape the Scones: Use a cookie scooper or a large spoon coated with non-stick spray to scoop out the scones onto the prepared sheet pan. Aim to include some raspberries in each scoop. Space the scones at least 2 inches apart to allow for spreading.
8. Chill the Dough: Refrigerate the scones for at least 15 minutes or up to an hour before baking. If space is limited in your refrigerator, you can chill all the scones on one pan and then separate them before baking.
9. Bake: Bake the scones for 18-22 minutes, or until they turn light golden brown. Once baked, transfer them to a wire cooling rack.
10. Prepare the Glaze: While the scones are baking, prepare the lemon glaze. In a medium-sized bowl, whisk together 2 cups of powdered sugar, 3 tablespoons of milk (or half and half), and 1 tablespoon of fresh lemon juice. The glaze should be thick but spoonable. Adjust the consistency by adding more powdered sugar if it’s too thin or more milk if it’s too thick.
11. Glaze the Scones: Once the scones are baked and slightly cooled, place a sheet pan or piece of foil under the cooling rack to catch any excess glaze. Spoon the lemon glaze over each scone, letting it drip down the sides.
12. Let the Glaze Set: If you can resist the temptation, let the scones sit for about 15 minutes to allow the glaze to set before serving.
Additional Information
- Prep Time: 15 minutes
- Cooking Time: 18-22 minutes
- Total Time: 35-40 minutes
- Servings: 8 scones
- Calories: 320 kcal per scone
These Lemon Raspberry Scones are sure to brighten your day with their vibrant flavors. Enjoy them fresh out of the oven or store them in an airtight container for a quick and tasty treat later. Happy baking!
Print
Easy Lemon Raspberry Scones
- Total Time: 35-40 minutes
- Yield: 8 1x
Description
These Easy Lemon Raspberry Scones offer a delightful blend of tangy lemon zest and sweet, juicy raspberries. The scones are light and fluffy, with a tender crumb that melts in your mouth. The bright lemon glaze adds the perfect finishing touch, making these scones an irresistible treat for any time of day.
Ingredients
For the scones:
1 cup heavy cream
8 tablespoons butter
2 cups all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Zest of 1 medium lemon
½ cup fresh raspberries
For the glaze:
2 cups powdered sugar
3 tablespoon milk or half and half
1 tablespoon fresh lemon juice
Instructions
Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper (you’ll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven. Measure 1 cup heavy cream and place it in the freezer while proceeding with the recipe. (You want the cream to be in the freezer for 10-15 minutes.)
Place butter in a microwave-safe bowl, cover with a paper towel, and heat on high for 1 minute. If not completely melted, return to the microwave for 10-second intervals until melted. Set aside to cool slightly while prepping other ingredients.
Whisk flour, baking powder, baking soda, sugar, lemon zest, and salt in a medium-sized bowl. Stir to combine.
After the heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until the butter forms small clumps or globules.
Add the butter/cream mixture to the dry ingredients and stir with a rubber spatula until all the flour is incorporated and the batter pulls away from the sides of the bowl. The batter will be very thick, like cookie dough. Don’t overmix it, but make sure all the flour bits are incorporated.
Break each raspberry in half and sprinkle them evenly over the top of the batter. Stir once or twice, gently, to mix the berries throughout the dough.
Spray a cookie scooper or large spoon with non-stick cooking spray. Scoop up scones in mounds onto the prepared pan. When you scoop, try to get some of the raspberries into each portion. Space the scones at least 2 inches apart to allow for some spreading.
Refrigerate scones for at least 15 minutes or up to an hour. If you don’t have room for 2 sheet pans in your refrigerator, put them all on one to chill, then separate before baking.
Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.
For the glaze:
While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half), and lemon juice in a medium-sized bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If the glaze is too thin, add a bit more powdered sugar; if too thick, add a little more cream.)
Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil.
If you can wait, let scones sit for 15 minutes to let the glaze set before serving.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
Nutrition
- Calories: 320