Lemon Raspberry Scones
Lemon raspberry scones are full of tart fresh raspberries and fresh lemon zest and have buttery layers of tender dough with golden brown crust. Enjoy these fluffy scones for breakfast or an afternoon snack. This easy scone recipe is ready in less than 15 minutes and is a great way to start your day.
Ingredients
- 2 cups all-purpose flour
- 5 Tablespoons granulated sugar plus 1 teaspoon
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 teaspoon fresh lemon juice
- 1 Tablespoon fresh lemon zest
- 6 Tablespoons chilled butter cut into small pieces
- 2/3 cup Half-and-half plus 1 tablespoon
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, whisk together flour, baking powder, lemon zest, sugar, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half, lemon juice, lemon extract, and vanilla extract until just moistened.
- Gently fold in fresh raspberries.
- On a lightly floured surface, knead dough gently 5 to 10 times. Pat into a 1-inch-thick round.
- Cut into 8 wedges; place on a parchment-lined baking tray, 2 inches apart.
- Brush tops with 1 tablespoon half-and-half, then sprinkle each scone top with sugar.
- Bake until golden brown, 12 to 15 minutes. Cool on wire rack.
Notes
Optional Lemon Glaze: Combine 1 cup powdered sugar, 1 tablespoon fresh lemon juice, 1/2 teaspoon vanilla extract, 1 tablespoon fresh lemon zest, and 1 tablespoon half-and-half. Adjust consistency with powdered sugar or half-and-half as needed. Drizzle over cooled scones.