Try this Lemon Raspberry Scones recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
- In a stand mixer fitted with a paddle attachment, combine flour, sugar, baking powder and salt. Add the cubed butter to the dry ingredients and mix on low to form a crumbly mixture, about 30-60 seconds.
- In a separate bowl, mix together eggs, heavy cream, and lemon zest with a fork. With the mixer on low, slowly add the cream and egg mixture to the flour and butter mixture. Mix about 30 seconds. Turn off the mixer once combined.
- Put some flour on your work surface and place dough on top. Add some flour onto the top of the dough. Gently fold the raspberries into the dough. Do not fold more than three times. Pat the dough out into a disk about 8-9 inches in diameter. Cut the disk into 8 pieces.
- Separate the pieces and put them on baking sheet. Bake for 15-17 minutes.
- When scones are lightly browned, remove from oven and let cool. Once cooled, prepare the glaze. Whisk together the confectioner’s sugar and lemon juice. Drizzle lemon glaze over the scones and serve.
Standard measurements on a page cannot convey how aggressively cold fat must be handled to produce a flaky crumb. When butter warms above 65 degrees Fahrenheit during mixing, it melts into the flour and yields dense, biscuit-like heaviness rather than delicate layers.
Structuring the Plate
Citrus pastry demands careful consideration of beverages because high acidity clashes with tannic black tea. Pouring a steaming mug of low-tannin white tea or an unsweetened herbal infusion prevents the palate from becoming overwhelmed by the sharp citrus glaze. Clotted butter or mild crème fraîche adds a rich dairy contrast to the tart fruit.
Preserving Texture
Overworking the dough activates the gluten network excessively, turning a tender pastry into a tough, chewy roll. Gently fold the berries no more than three times to prevent them from bursting and releasing excess moisture into the dry ingredients. Storing baked items in an airtight container at room temperature for up to forty-eight hours maintains their exterior crust before softening occurs.
