Description
Delightfully fluffy lemon raspberry scones bursting with fruity flavor, perfect for brunch or an afternoon snack.
Ingredients
- 1 cup heavy cream
- 8 tablespoons butter, cold and diced
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 medium-sized 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
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt, then add the lemon zest.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour in the heavy cream and fold until just combined; the dough should be slightly sticky.
- Gently fold in the fresh raspberries without smashing them.
- Transfer the dough to a floured surface and shape it into a circle about 1-inch thick. Cut out scones using a sharp knife or round cutter.
- Place the scones on the baking sheet, spacing them about 2 inches apart, and bake for 15-20 minutes until lightly golden brown.
- Let the scones cool on a wire rack before glazing.
- For the glaze, mix the powdered sugar, milk or half and half, and lemon juice until smooth, then drizzle over the cooled scones.
Notes
Use fresh ingredients for the best flavor. Consider pairing with whipped cream or mascarpone cheese for added richness.
