Ridiculously Easy Lemon Raspberry Scones
These Ridiculously Easy Lemon Raspberry Scones are the perfect balance of sweet, tart, and buttery goodness, all wrapped up in a soft, flaky scone. Made with minimal effort, they come together in just 30 minutes, making them ideal for a quick breakfast or a delightful afternoon treat. The zesty lemon adds a refreshing brightness, while the juicy raspberries offer bursts of tart sweetness in every bite. Whether you’re enjoying them with your morning coffee or as a snack, these scones are sure to become a go-to favorite for any occasion!
Servings: 8 scones
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar (plus extra for sprinkling on top)
2 tsp baking powder
1/4 tsp salt
1/2 cup cold unsalted butter (cubed)
1/2 cup heavy cream (plus 1 tbsp for brushing)
1 large egg
1 tsp vanilla extract
Zest of 1 lemon
1/2 cup fresh raspberries (or frozen raspberries, if preferred)
1 tbsp fresh lemon juice (optional, for added lemon flavor)
Instructions:
1. Preheat and Prepare:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
2. Add the Butter:
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter remaining.
3. Add the Wet Ingredients:
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest (and lemon juice if you’re using it).
Pour the wet ingredients into the flour mixture. Stir gently until just combined, being careful not to overmix. The dough will be a little sticky.
4. Incorporate the Raspberries:
Gently fold in the raspberries. Be careful not to mash them, especially if you’re using frozen raspberries, as they can break apart more easily.
5. Shape the Dough:
Turn the dough out onto a lightly floured surface. Pat the dough into a circle that’s about 1-inch thick. If you prefer, you can divide the dough into 8 wedges.
Alternatively, you can form the dough into a round shape, then slice it into 8 equal pieces after baking for a more traditional scone shape.
6. Bake:
Brush the top of the scones with a tablespoon of heavy cream and sprinkle with a little granulated sugar for a crisp, sweet top.
Bake for 18–22 minutes or until the scones are golden brown on top and a toothpick inserted comes out clean.
7. Cool and Serve:
Let the scones cool for a few minutes before transferring them to a wire rack.
Serve them warm or at room temperature. Optionally, drizzle with a simple glaze made from powdered sugar and lemon juice for extra sweetness and lemon flavor.
Serving Suggestions:
Serve with clotted cream, jam, or even a dollop of whipped cream for an extra indulgent treat.
These scones pair wonderfully with tea or coffee for a relaxing afternoon snack.
Tips:
For a fluffier texture, make sure your butter is very cold when incorporating it into the dry ingredients. You can even freeze the butter before use for a few minutes to get the perfect flaky texture.
If you prefer a more intense lemon flavor, you can add a little lemon extract to the dough or the glaze.
If you’re using frozen raspberries, don’t thaw them first, as that can cause them to release too much juice and make the dough soggy.