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These ridiculously easy lemon raspberry scones deliver heavenly, melt-in-your-mouth texture with bright citrus and berry flavors in every bite. I discovered this recipe during a rainy weekend brunch and it has become my go-to impressive treat that requires minimal effort but yields maximum praise from friends and family.
I first made these scones when hosting an impromptu coffee gathering with neighbors. Everyone was shocked when I mentioned how quickly they came together. Now they're requested at nearly every brunch I host and have become my signature baked good for gifting.
Ingredients
- Heavy cream: creates incredible tenderness while providing richness that makes these scones melt in your mouth
- Butter: adds flavor and helps create those lovely flaky layers
- All purpose flour: provides structure but still remains light when handled properly
- Sugar: balances the tartness of the berries and lemon without making them overly sweet
- Baking powder and baking soda: work together for perfect rise and light texture
- Salt: enhances all flavors and balances sweetness
- Fresh lemon zest: infuses bright citrus notes throughout the dough
- Fresh raspberries: add bursts of juicy tartness and beautiful color
Step-by-Step Instructions
- Prepare Your Ingredients:
- Chill heavy cream in freezer for 10-15 minutes while gathering other ingredients. This creates small butter pockets when mixed with melted butter giving your scones that perfect texture. Preheat oven to 400°F and line baking sheets with parchment.
- Create the Butter Mixture:
- Melt butter completely in microwave then let it cool slightly. This method allows for easy incorporation into the dough without requiring a pastry cutter or food processor. Combine with the chilled cream and watch as the butter forms small clumps which will create flaky pockets in your scones.
- Mix the Dry Ingredients:
- Whisk together flour baking powder baking soda sugar lemon zest and salt in a medium bowl. The lemon zest should be evenly distributed throughout the dry ingredients to ensure citrus flavor in every bite. Take care not to pack the flour when measuring.
- Combine Wet and Dry Ingredients:
- Add the butter cream mixture to dry ingredients and stir gently with a rubber spatula until just combined. The dough will be thick like cookie dough. Mix only until no dry flour remains visible being careful not to overwork which could make scones tough.
- Add the Raspberries:
- Break each raspberry in half before gently folding into the dough. This allows for better distribution throughout the scones and prevents the dough from turning completely pink. Try to get berries in each portion when scooping.
- Shape and Chill:
- Scoop mounds of dough onto prepared pans using a cookie scoop or large spoon sprayed with cooking spray. Space them at least 2 inches apart. Refrigerate for at least 15 minutes which relaxes the gluten and firms up the butter for better rise.
- Bake to Golden Perfection:
- Bake for 18-22 minutes until light golden brown. The tops should be firm to touch but still yield slightly when pressed. Transfer immediately to a cooling rack to prevent soggy bottoms.
- Glaze While Warm:
- Whisk together powdered sugar milk and lemon juice until smooth. Spoon generously over warm scones allowing it to drip down the sides. The warm scones will help set the glaze to a beautiful finish.
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My favorite part of this recipe is the clever technique of combining melted butter with cold cream. I learned this method after years of struggling with cutting cold butter into flour and was amazed at how much easier it makes the process while still delivering that perfect scone texture we all crave.
Make Ahead Options
These scones work beautifully in a busy schedule. You can prepare the dough and shape the scones up to 24 hours in advance. Keep them covered in the refrigerator until ready to bake. For longer storage freeze the unbaked scones on a baking sheet until solid then transfer to a freezer bag. When ready to bake add about 3-5 minutes to the baking time no need to thaw. This makes them perfect for unexpected guests or weekend brunches.
Perfect Flavor Variations
While raspberries and lemon create a classic pairing this versatile base recipe welcomes many substitutions. Try blueberries with orange zest for a different citrus berry combination. Chocolate chips and orange zest make a decadent treat. For a more traditional scone dried cranberries and white chocolate create a sweet tart balance. Whatever variation you choose maintain the same total volume of add ins to preserve the scone texture.
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Serving Suggestions
These scones shine brightest when served slightly warm about 10 minutes after glazing. Pair them with a dollop of clotted cream lemon curd or raspberry jam for an elevated experience. They complement both coffee and tea beautifully especially Earl Grey or English Breakfast. For brunch serve alongside a fruit salad and savory egg dish for perfect balance. Leftovers can be gently warmed in a 300°F oven for 5 minutes to refresh.
Troubleshooting Tips
Avoid overmixing the dough which creates tough scones. Mix just until combined and no dry spots remain. If your berries are extra juicy pat them dry before adding to prevent excess moisture in the dough. Make sure your baking powder is fresh for proper rise. Test by adding a small amount to hot water it should bubble vigorously.
Frequently Asked Questions
- → What makes these scones so tender?
The combination of chilled heavy cream and melted butter creates a rich, tender texture in the scones.
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can work, but make sure to use them straight from the freezer and gently fold them into the dough to prevent excess bleeding.
- → How do I ensure my glaze is the right consistency?
Start by whisking powdered sugar with milk and lemon juice, then adjust by adding more sugar for thickness or milk for a thinner glaze.
- → How can I avoid my scones spreading too much during baking?
Refrigerating the dough for at least 15 minutes helps maintain their shape while baking.
- → Can these scones be stored for later?
Yes, store any leftover scones in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.