Raspberry Lemon Scones
These tender, moist Raspberry Lemon Scones are packed with raspberries and a hint of tangy lemon flavor Perfect for your summer breakfast or brunch
These tender, moist Raspberry Lemon Scones are packed with raspberries and a hint of tangy lemon flavor Perfect for your summer breakfast or brunch
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 tsp. kosher salt
- 1 tbsp. baking powder
- 1/2 cup unsalted butter (cold and cut into small cubes)
- 1 tsp. freshly grated lemon zest
- 1/2 cup heavy cream (cold, plus two tablespoons for brushing the tops)
- 1 cup fresh raspberries ((i use driscoll's raspberries))
- Carbohydrate 26.0259262798249 g
- Cholesterol 72.7631250387918 mg
- Fat 17.4209481386291 g
- Fiber 1.84662501602841 g
- Protein 4.55946562923436 g
- Saturated Fat 10.4925931959102 g
- Serving Size 1 1 scone (87g)
- Sodium 632.497600510617 mg
- Sugar 24.1793012637965 g
- Trans Fat 1.43147693848982 g
- Calories 277 calories
Step-by-step
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper. Set aside.
- Place the flour, sugar, baking powder and salt in the bowl of a stand mixer. Whisk together.
- Add the butter and lemon zest and mix on low speed until mixture resembles pea sized crumbs.
- Slowly add the heavy cream and egg to mixture. Mix just until the dough forms a thick clump.
- Transfer dough to a lightly floured surface.
- Place raspberries on top of dough and carefully knead into dough.
- Pat the dough into an 8 inch round.
- Cut into 8 wedges and place on the prepared sheet.
- Place tray in freezer for 15 minutes.
- Remove from freezer and brush tops with the extra heavy cream.
- Bake for 18 minutes until golden brown.
- Remove from oven and let cool on wire rack.
- Scones are best on the day they are made, but will keep in an airtight container for 1-2 days.
My Favorite Summer Treat: Raspberry Lemon Scones
Summer mornings are my absolute favorite. The sun peeking through the curtains, the birds chirping their cheerful melodies, and the promise of a delicious breakfast waiting to be enjoyed. And for me, nothing says summer breakfast quite like these Raspberry Lemon Scones. The tangy lemon perfectly complements the sweetness of the raspberries, creating a delightful balance of flavors that's both refreshing and comforting. They're incredibly easy to make, even for someone like me who's always juggling a million things. This recipe is my go-to when I want something special, yet quick and simple, that my family will absolutely adore.
The process of making these scones is truly therapeutic. There's something about the gentle kneading of the dough, the delicate incorporation of the raspberries, and the anticipation as they bake in the oven, that feels deeply satisfying. I often find myself humming along as I work, lost in the rhythm of the kitchen. The aroma that fills the house as they bake is heavenly, a fragrant promise of the delicious treat that awaits. The golden-brown crust, the slightly crumbly texture, the burst of juicy raspberries – these scones are the epitome of summer morning bliss.
Beyond the deliciousness, these scones are incredibly versatile. They’re perfect alongside a cup of steaming coffee or tea, a glass of chilled juice, or even a scoop of vanilla ice cream for a more decadent treat. I've been known to pack a few in my lunchbox for a mid-day pick-me-up, and they're always a hit at picnics and brunches. I’ve even experimented with variations of the recipe, substituting blueberries or strawberries for the raspberries, or adding a sprinkle of cinnamon for an extra warmth. The possibilities are endless!
Tips and Tricks for Perfect Scones:
- Cold Ingredients Are Key: Using cold butter and heavy cream is essential for achieving that tender, flaky texture. I usually keep my butter in the freezer for at least 30 minutes before starting the recipe.
- Don't Overmix: Overmixing the dough will develop the gluten, resulting in tough scones. Mix just until the ingredients are combined.
- Gentle Handling: Handle the dough gently to prevent it from becoming tough. Avoid kneading it excessively.
- Chill Before Baking: Chilling the dough before baking helps to prevent the scones from spreading too much and ensures a more even bake.
- Fresh is Best: Using fresh raspberries is highly recommended for the best flavor and texture.
Making these Raspberry Lemon Scones isn’t just about baking; it’s about creating a little bit of happiness in the kitchen, a moment of peace amidst the chaos of daily life. It's about sharing a delicious treat with loved ones, and creating memories that will last long after the scones are gone. So, grab your apron, gather your ingredients, and get ready to bake up some summer sunshine in your kitchen. You won't regret it!
Beyond the simple joy of baking, these scones have become a symbol of connection for me. I often bake them for friends and family, sharing a piece of summer sunshine with those I care about. They are a small gesture, a simple act of kindness, but the impact they have is immeasurable. The shared smiles, the warm conversations, the feeling of connection – these are the true ingredients that make baking these scones so rewarding.
Whether you're a seasoned baker or a kitchen novice, these Raspberry Lemon Scones are a recipe that will undoubtedly bring a smile to your face and delight your taste buds. It's a recipe for happiness, a slice of summer captured in a perfect bite.
