These Lemon Raspberry Scones are a perfect balance of tart lemon zest and juicy raspberries, all wrapped in a tender, buttery scone. They’re incredibly simple to make and ideal for breakfast, brunch, or a cozy afternoon snack. With a soft texture and bursts of fruity flavor, these scones come together with minimal effort and can be on your table in less than 30 minutes!
Ingredients:
- 1 cup heavy cream
- 8 tablespoons butter (1 stick)
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 medium-size lemon
- ½ cup fresh raspberries
Directions:
1. Preheat the Oven:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
2. Chill the Cream:
- Chill the Cream: Place 1 cup of heavy cream in the freezer for 10-15 minutes to get it really cold. Cold cream is essential for creating a flaky scone texture.
3. Melt the Butter:
- Melt the Butter: In a microwave-safe bowl, melt 8 tablespoons of butter (1 stick) and set aside to cool slightly. The butter will combine with the chilled cream to create little pockets of fat, which will help give the scones their light, tender texture.
4. Mix the Dry Ingredients:
- Combine Dry Ingredients: In a medium-size bowl, whisk together the 2 cups of all-purpose flour, 6 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and the zest of 1 lemon. The lemon zest adds a refreshing citrus flavor that pairs beautifully with the raspberries.
5. Combine the Cream and Butter:
- Mix Cream and Butter: Take the chilled heavy cream from the freezer and stir it into the melted butter. You should see small clumps of butter forming as the cold cream hits the melted butter. These clumps will create flaky layers in the scones.
6. Add to Dry Ingredients:
- Form the Dough: Pour the butter and cream mixture into the bowl with the dry ingredients. Stir gently until the flour is just incorporated and a shaggy dough forms. Avoid overmixing, as this will make the scones tough.
7. Add Raspberries:
- Fold in Raspberries: Gently break the ½ cup fresh raspberries in half and sprinkle them over the dough. Mix gently to distribute the raspberries without crushing them too much, as you want to preserve some whole raspberry pieces for bursts of flavor in the scones.
8. Shape and Chill:
- Shape the Scones: Scoop mounds of dough (about ¼ cup each) onto the prepared baking sheet, spacing them evenly. You can use a large spoon or ice cream scoop to portion the dough.
- Chill: Refrigerate the shaped scones for at least 15 minutes to firm up. This step helps prevent the scones from spreading too much during baking and ensures they maintain their shape.
9. Bake the Scones:
- Bake: Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown and cooked through. The tops should be firm to the touch, and the bottoms should have a nice golden color.
- Cool and Serve: Transfer the scones to a wire rack to cool slightly before serving. Enjoy them warm with butter, clotted cream, or your favorite jam.
Tips and Variations:
- Keep Everything Cold: To get the flakiest, most tender scones, it’s important to keep the cream and butter as cold as possible. This ensures that small pockets of butter create steam during baking, leading to a light, airy texture.
- Freezing the Dough: If you want to make the dough ahead of time, you can freeze the shaped scones on the baking sheet for up to a month. When ready to bake, just pop them in the oven straight from the freezer and add a few extra minutes to the baking time.
- Add a Glaze: For a sweeter touch, drizzle a lemon glaze over the scones once they’ve cooled. Simply mix powdered sugar with a bit of lemon juice until it reaches a drizzling consistency.
Frequently Asked Questions:
1. Can I use frozen raspberries?
Yes, you can use frozen raspberries, but don’t thaw them before adding to the dough. This will prevent them from releasing too much liquid and turning the dough soggy.
2. Can I substitute other berries?
Absolutely! Blueberries, blackberries, or even chopped strawberries would work well in this recipe. Just adjust the quantity to match the raspberries.
3. How do I store these scones?
Store them in an airtight container at room temperature for up to 2 days. To reheat, simply warm them in a 350°F (175°C) oven for 5 minutes.
4. Can I make these scones ahead of time?
Yes! You can make the dough ahead of time, shape the scones, and freeze them. When you’re ready to bake, no need to thaw—just bake them directly from frozen.
5. What can I use instead of heavy cream?
For a slightly lighter version, you can use half-and-half instead of heavy cream, though the texture may be a bit less rich.
These Lemon Raspberry Scones are the perfect balance of tart and sweet, and their soft, fluffy texture will make them a family favorite. Whether for breakfast, brunch, or an afternoon snack, these scones are sure to impress!