Buttery, Flaky Scones Bursting with Bright Citrus & Juicy Berries!
✨ Introduction
These Lemon Raspberry Scones are the perfect balance of tender, buttery crumb and tangy-sweet flavor—ideal for brunch, tea time, or a sunny morning treat. With a crisp exterior and moist interior, they’re:
✅ Quick to make (ready in 30 mins!)
✅ Packed with fresh raspberries & lemon zest
✅ Drizzled with a sweet-tart glaze
📝 Ingredients
For the Scones:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp lemon zest (from ~1 large lemon)
- ½ cup cold unsalted butter, cubed
- ½ cup heavy cream (+ extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh raspberries (or frozen, unthawed)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
👩🍳 Step-by-Step Instructions
1. Prep & Mix Dry Ingredients
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
2. Cut in the Butter
- Work cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs (pea-sized pieces).
3. Add Wet Ingredients
- In a small bowl, whisk cream, egg, and vanilla.
- Pour into dry ingredients and gently stir until just combined (don’t overmix!).
4. Fold in Raspberries
- Carefully fold in raspberries to avoid crushing (if using frozen, don’t thaw!).
5. Shape & Bake
- Turn dough onto a floured surface and pat into a 1-inch-thick circle.
- Cut into 8 wedges, place on the baking sheet, and brush tops with cream.
- Bake 18–22 mins until golden. Cool slightly.
6. Glaze & Serve
- Whisk powdered sugar and lemon juice until smooth, then drizzle over warm scones.
🌟 Pro Tips for Perfect Scones
🍓 Berry Success:
- Toss frozen raspberries in 1 tbsp flour to prevent sinking.
- Swap berries: Try blueberries or blackberries.
🔥 Baking Secrets:
- Keep butter cold for flaky layers.
- Don’t overwork dough—mix until just combined.
🍋 Flavor Boosters:
- Add ½ tsp almond extract for depth.
- Double the glaze for extra zing!
⏳ Storage Tips:
- Room temp: Up to 2 days (covered).
- Freeze: Unbaked wedges freeze well for 1 month. Bake from frozen (+2–3 mins).
❓ Frequently Asked Questions (FAQs)
1. Can I use buttermilk instead of cream?
Yes! Substitute ½ cup buttermilk (reduce baking powder to 2 tsp).
2. Why are my scones dense?
- Overmixed dough → Handle gently.
- Old baking powder → Check freshness.
3. Can I make these gluten-free?
Use GF flour blend + ½ tsp xanthan gum.
4. How do I prevent soggy bottoms?
- Bake on parchment (not wax paper).
- Space scones apart for airflow.
5. Can I skip the glaze?
Yes, but it adds moisture and tang!
☕ Final Thoughts
These Lemon Raspberry Scones are sunshine on a plate—bright, buttery, and bursting with berries. Perfect with tea, coffee, or as a sweet afternoon pick-me-up!
“Pro tip: Bake a double batch—they disappear fast!” 🏃♀️💨
Tag us in your scone photos! 📸 #LemonRaspberryScones
