Description
These Ridiculously Easy Lemon Raspberry Scones are buttery, tender, and bursting with fresh berries and citrus flavor. Perfect for breakfast, brunch, or afternoon tea! #scones #lemonraspberry #easybaking #brunchideas #raspberryrecipes
Ingredients
Scale
- 1 cup heavy cream
- 8 tablespoons butter
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 medium-size lemon
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Chill the heavy cream in the freezer for 10–15 minutes.
- Melt the butter in a microwave-safe bowl and allow it to cool slightly.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, lemon zest, and salt.
- Combine the chilled cream and melted butter, stirring until clumps form.
- Add the cream mixture to the dry ingredients and stir until just combined.
- Gently fold in halved raspberries.
- Scoop mounds of dough onto the prepared baking sheet.
- Refrigerate the scones on the pan for at least 15 minutes.
- Bake for 18–22 minutes until golden brown.
- Cool on a wire rack before serving.
Notes
- Use cold cream and slightly cooled butter to help create a flaky texture.
- Do not overmix the dough to avoid tough scones.
- Optional: drizzle with lemon glaze once cooled for extra sweetness.
Nutrition
- Serving Size: 1 scone
- Calories: 282
- Sugar: 7g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 47mg