Description
Tender, buttery lemon raspberry scones bursting with fresh berries and bright citrus. These bakery-style scones are perfect for breakfast, brunch, or a sweet afternoon treat—and they’re easier to make than you’d think.
Ingredients
2 cups all-purpose flour
⅓ cup granulated sugar
2 tsp baking powder
½ tsp salt
6 tbsp cold unsalted butter, cubed
1 tbsp lemon zest
⅔ cup heavy cream
1 large egg
1 tsp vanilla extract
1 cup fresh raspberries
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- Cut in cold butter and lemon zest until the mixture resembles coarse crumbs.
- In a separate bowl, whisk cream, egg, and vanilla. Add to dry mix and stir gently.
- Fold in raspberries carefully.
- Turn dough onto a floured surface, form into a 1-inch thick circle, and cut into 8 wedges.
- Bake for 16–18 minutes, until golden brown. Cool slightly before serving.
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🍋 Optional: Top with lemon glaze (powdered sugar + lemon juice) once cooled.
Notes
For extra rise, chill the cut scones for 15 minutes before baking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 260 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 11 g
- Fiber: 2g
- Protein: 4 g
- Cholesterol: 35 mg