Description
Delightful lemon raspberry scones combine zesty citrus with sweet berries for a perfect breakfast treat. British-inspired pastries offer a quick, elegant solution for morning cravings you’ll savor with tea or coffee.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 1 cup (240 ml) heavy cream
- 8 tablespoons (½ cup or 113 g) butter
- ½ cup (75 g) fresh raspberries
- 6 tablespoons (75 g) sugar
- 1 tablespoon (15 ml) baking powder
- 1 lemon zest (from 1 medium lemon)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups (240 g) powdered sugar
- 3 tablespoons (45 ml) milk or half and half
- 1 tablespoon (15 ml) fresh lemon juice
Instructions
- Preparation: Chill heavy cream in the freezer for 10-15 minutes and preheat oven to 400°F with a parchment-lined baking sheet positioned in the middle.
- Dry Ingredients: Whisk flour, baking powder, baking soda, sugar, lemon zest, and salt in a mixing bowl, ensuring thorough and even distribution.
- Liquid Mixture: Melt butter and cool slightly, then remove chilled cream from freezer and combine, creating small butter clumps with a fork.
- Dough Formation: Fold butter-cream mixture into dry ingredients using a rubber spatula, creating a thick dough without overmixing, then gently incorporate halved raspberries.
- Portioning: Coat a cookie scoop with non-stick spray and strategically place dough mounds on the baking sheet, spacing them 2 inches apart and nestling additional raspberries into each portion.
- Chilling: Refrigerate scone mounds for 15-60 minutes to help maintain their shape during baking.
- Baking: Bake for 18-22 minutes until edges turn light golden brown, indicating perfect doneness.
- Glaze Preparation: While scones bake, whisk powdered sugar, milk, and lemon juice to create a smooth, spoonable lemon glaze.
- Finishing: Transfer baked scones to a wire cooling rack positioned over a sheet pan, drizzle generously with lemon glaze, and allow to set for 15 minutes before serving.
Notes
- Chill Cream Strategically: Freezing heavy cream for 10-15 minutes ensures a flakier, more tender scone texture by keeping butter cold and preventing premature melting.
- Prevent Raspberry Bruising: Halve raspberries gently and fold with minimal handling to maintain fruit integrity and prevent color bleeding into the dough.
- Control Scone Shape: Refrigerating scone mounds before baking helps maintain structured edges and prevents excessive spreading during the baking process.
- Glaze Application Technique: Drizzle lemon glaze over warm scones while on a wire rack with a catching surface to minimize kitchen mess and achieve an even, professional-looking finish.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 9
- Calories: 433
- Sugar: 39 g
- Sodium: 230 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 66 mg