Description
Soft lemon raspberry scones with a bright lemon glaze. These are bakery-style scones that bake up tender and golden at home.
Ingredients
- 2 cups all purpose flour
- 6 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- 8 tablespoons unsalted butter, melted and cooled
- 1 cup cold heavy cream
- ½ cup fresh raspberries, halved
- 1½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons milk
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- Place the heavy cream in the freezer for 10 minutes so it is very cold.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest until evenly combined.
- Stir the melted butter into the cold cream using a fork until small clumps form throughout the mixture.
- Add the butter and cream mixture to the dry ingredients and stir with a sturdy spatula just until a thick dough forms and no dry flour remains.
- Gently fold in the raspberries, stirring only once or twice to avoid crushing them.
- Scoop the dough into 10 mounds and place them evenly spaced on the prepared pan.
- Refrigerate the shaped scones for 15 minutes to help them hold their shape.
- Bake for 18 to 22 minutes until the tops are light golden and the centers feel set. Transfer to a cooling rack.
- Whisk the powdered sugar, lemon juice, and milk until smooth, then spoon the glaze over the warm scones and allow it to set before serving.
Notes
- Chilling the shaped scones before baking helps create a taller, more tender texture with clean edges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American