Buttery Raspberry Lemon Scones
These buttery raspberry lemon scones feature flaky, tender layers with a perfect balance of sweet and tart flavors, ideal for brunch or a cozy treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345 grams) all-purpose flour, sifted
- 2 teaspoons (8 grams) baking powder
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon (3 grams) salt
- ¾ cup (170 grams) unsalted butter, cold and cubed
- 1 cup (about 125 grams) fresh raspberries
- 1 large egg, room temperature
- ½ cup (120 ml) heavy cream, plus extra for brushing
- Zest of 1 large lemon
- Optional: 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
- Gently fold in the fresh raspberries and lemon zest, being careful not to crush the berries.
- In a separate bowl, whisk together the egg, heavy cream, and vanilla extract if using.
- Pour the wet ingredients into the dry mixture and stir gently with a wooden spoon or spatula until just combined. The dough will be sticky; avoid overmixing.
- Turn the dough out onto a lightly floured surface. Pat it into a 9-inch (23 cm) circle about 1 inch (2.5 cm) thick. If too sticky, dust with a little more flour but do not add too much.
- Cut the dough into 8 equal wedges using a bench scraper or sharp knife. Transfer the wedges to the prepared baking sheet, spacing about 2 inches (5 cm) apart.
- Lightly brush the tops of the scones with heavy cream for a golden finish.
- Bake for 18-22 minutes or until golden brown on top and a toothpick inserted comes out clean.
- Transfer the scones to a cooling rack and let cool slightly before serving.
Notes
Keep butter cold and cut into small chunks to ensure flaky layers. Avoid overmixing the dough to keep scones tender. Pat dough gently instead of rolling to maintain flaky texture. Toss raspberries lightly in flour if they bleed too much. Chilling dough for 10-15 minutes before baking helps maintain shape and flakiness.
Nutrition
- Serving Size: 1 scone
- Calories: 265
- Sugar: 7
- Sodium: 220
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: scones, raspberry scones, lemon scones, buttery scones, flaky scones, brunch recipe, easy scones, breakfast pastries