Raspberry Lemon Scones

This post may include affiliate links — learn more here .

The raspberry lemon scone is a delightful twist on the traditional scone, combining the tartness of raspberries with the zesty brightness of lemon. When I first tried this recipe, it was a hit with my family. The scones came out of the oven golden brown with a soft, crumbly texture that perfectly complemented a cup of tea on a lazy Sunday afternoon. The raspberry and lemon pairing adds a refreshing flavor that is both sweet and tangy, making these scones irresistible. Whether enjoyed as a morning treat or an afternoon snack, these scones are bound to bring a smile to anyone’s face.

Ingredients

To make these scrumptious raspberry lemon scones, you will need the following ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into cubes
• 1 cup fresh raspberries
• 1 tablespoon lemon zest (about 1 lemon)
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• Additional sugar for sprinkling (optional)

Instructions

Follow these steps to bake the perfect raspberry lemon scones:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the chilled butter cubes to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
4. Gently fold in the raspberries and lemon zest, taking care not to crush the berries.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
7. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
8. Shape the dough into a circle about 1 inch thick and cut it into 8 wedges.
9. Place the wedges on the prepared baking sheet, spacing them out evenly.
10. Sprinkle the tops with additional sugar if desired.
11. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
12. Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Nutrition Facts

This recipe yields 8 servings, with each scone containing approximately 250 calories.

Preparation Time

From start to finish, these raspberry lemon scones take about 40 minutes to prepare and bake. This includes 20 minutes of active preparation time and about 20 minutes of baking time.

How to Serve

These delicious scones can be served in various ways to enhance their flavor and presentation:

• With Clotted Cream: Spread a generous dollop of clotted cream on each scone for a rich and creamy texture.
• With Lemon Curd: Pair the scones with a tangy lemon curd to accentuate the lemon flavor.
• With Fresh Berries: Serve with a side of fresh berries for a refreshing touch.
• With Tea: Enjoy with a cup of your favorite tea for a classic afternoon treat.
• As a Dessert: Drizzle with a simple lemon glaze for a sweet finish, transforming these scones into a delightful dessert.

Additional Tips

1. Use Cold Ingredients: Ensure that your butter and cream are cold to achieve the best texture in your scones. Cold butter creates steam as it melts during baking, resulting in a flaky texture.
2. Be Gentle with the Dough: Avoid overworking the dough to prevent tough scones. Mix until just combined and handle the dough lightly.
3. Adjust Sweetness: Adjust the sugar to your taste. If you prefer a sweeter scone, increase the sugar by a tablespoon or two.
4. Experiment with Flavors: Don’t hesitate to try different berry and citrus combinations. Blueberries and orange zest make a delicious alternative.
5. Freeze for Later: These scones freeze well. Simply wrap them tightly and store them in the freezer for up to a month. Reheat in the oven before serving.

FAQ Section

Q1: Can I use frozen raspberries instead of fresh?

A1: Yes, you can use frozen raspberries. However, do not thaw them before adding to the dough as they may release too much moisture. Simply toss them in a bit of flour before folding them into the mixture.

Q2: How can I make my scones rise higher?

A2: Make sure your baking powder is fresh and avoid overmixing the dough. Additionally, chilling the shaped scones in the refrigerator for 15 minutes before baking can help them rise better.

Q3: Can I substitute the heavy cream with milk?

A3: While heavy cream is recommended for its richness, you can substitute it with whole milk or a non-dairy alternative like coconut milk. The texture might be slightly less rich, but they will still taste delicious.

Q4: What can I use as a substitute for lemon zest?

A4: If you don’t have lemon zest, you can use a small amount of lemon extract for flavor. Start with 1/4 teaspoon and adjust to taste.

Q5: Can I make these scones ahead of time?

A5: Absolutely! You can prepare the dough and cut it into wedges, then freeze them unbaked. Bake from frozen, adding a few extra minutes to the baking time.