Description
Soft lemon raspberry scones featuring bright citrus flavor and juicy berries. This recipe yields tender and flaky bakery-style scones with minimal effort.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 tablespoons granulated sugar
- Zest of 1 medium lemon
- 1 cup cold heavy cream
- 8 tablespoons unsalted butter melted and slightly cooled
- 1/2 cup fresh raspberries gently halved
- Glaze: 1 cup powdered sugar
- Glaze: 2 tablespoons fresh lemon juice
- Glaze: 1 to 2 tablespoons milk
Instructions
- Heat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, salt, sugar, and lemon zest until evenly combined.
- Stir melted butter into the cold cream until small butter pieces form throughout the mixture.
- Add the cream mixture to the dry ingredients and stir just until a thick dough forms with no dry flour remaining.
- Gently fold in raspberries, mixing only once or twice to avoid crushing them.
- Scoop dough into 8 equal mounds and place them at least 2 inches apart on the prepared baking sheet.
- Chill the shaped scones in the refrigerator for 15 minutes to help them hold their shape.
- Bake for 18 to 22 minutes until lightly golden on the edges and set in the center.
- While scones cool slightly, whisk powdered sugar, lemon juice, and milk until smooth.
- Drizzle glaze over warm scones and allow to set for 10 minutes before serving.
Notes
- For the best texture, avoid overmixing the dough once the flour is added.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Oven Baking
- Cuisine: American