Lemon Raspberry Easy Scones (Print Version)
# Ingredients:
→ Scones
01 -
1 cup heavy cream
02 -
8 tablespoons butter, melted
03 -
2 cups all-purpose flour
04 -
6 tablespoons sugar
05 -
1 tablespoon baking powder
06 -
½ teaspoon baking soda
07 -
½ teaspoon salt
08 -
Zest of 1 medium lemon
09 -
½ cup fresh raspberries
→ Glaze
10 -
2 cups powdered sugar
11 -
3 tablespoons milk or half and half
12 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper. Place an oven rack on the middle level.
02 -
Measure 1 cup of heavy cream and place it in the freezer for 10-15 minutes.
03 -
Place butter in a microwave-safe bowl, cover with a paper towel, and melt on high for 1 minute. If not entirely melted, heat in 10-second intervals until liquid. Set aside to cool.
04 -
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Stir to combine.
05 -
After chilling the cream, mix it with the melted butter. Stir with a fork until small clumps form.
06 -
Add the butter-cream mixture to the dry ingredients. Stir with a rubber spatula until flour is incorporated. The dough will be thick like cookie dough. Avoid over-mixing.
07 -
Break raspberries in half and sprinkle them over the dough. Gently stir once or twice to distribute.
08 -
Spray a cookie scooper or large spoon with non-stick cooking spray. Scoop dough into mounds onto the prepared pan, ensuring raspberries are evenly distributed. Leave 2-inch spacing between portions.
09 -
Refrigerate scones for 15 minutes to 1 hour. If using one pan, chill on a single tray before separating.
10 -
Bake in the preheated oven for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.
11 -
While scones are baking, make the glaze. Whisk powdered sugar, milk (or half and half), and lemon juice in a bowl until smooth. Adjust thickness with more powdered sugar or milk if needed.
12 -
Place a sheet pan or foil under the cooling rack. Spoon glaze over the scones, allowing excess to drip off. Let the scones sit for 15 minutes to set the glaze before serving.
# Notes:
01 -
Chilling the cream helps the dough achieve the right consistency.
02 -
Space scones on the tray to prevent spreading.