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Lemon Raspberry Scones

These soft and tangy scones are simple to make and perfect for brunch, combining bright lemon and sweet raspberries for a delightful pastry experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the scones
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 cup cold butter cut into small pieces
  • 1 cup heavy cream or milk can substitute with half-and-half or almond-coconut milk
  • 1 tablespoon lemon zest freshly grated
  • 1 cup fresh or frozen raspberries do not overload
For the glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice freshly squeezed preferred

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and sugar.
  3. Cut in the cold butter using your fingers until the mixture resembles coarse crumbs.
  4. Pour in the cream and add the lemon zest, stirring gently until just combined.
  5. Gently fold in the raspberries, being careful not to overmix.
  6. Transfer the dough to a floured surface and shape it into a rough circle, about 1 inch thick.
  7. Cut the circle into wedges and place them on the prepared baking sheet.
Baking
  1. Bake the scones in the preheated oven for 20-25 minutes, until lightly golden.
Making the glaze
  1. In a small bowl, mix the powdered sugar with the lemon juice until it reaches a pourable consistency.
  2. Drizzle the glaze over the warm scones once they have cooled slightly.

Notes

For best results, do not overwork the dough. These scones can be frozen before baking. You can also use blueberries or blackberries instead of raspberries.