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Light and Flaky Lemon Raspberry Scones

A single, triangular Lemon Raspberry Scone topped with white lemon glaze, served on a white plate.
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A straightforward recipe for making tender, bright lemon scones filled with fresh raspberries, topped with a simple lemon glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/2 cup heavy cream, plus 1 tablespoon for brushing
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 3/4 cup fresh raspberries, gently patted dry
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk together the egg, 1/2 cup heavy cream, vanilla extract, lemon zest, and 2 tablespoons of lemon juice.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Gently fold in the fresh raspberries, handling them as little as possible to prevent crushing.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or square. Cut the dough into 8 wedges or use a round cutter.
  8. Place the scones on the prepared baking sheet. Brush the tops lightly with the reserved 1 tablespoon of heavy cream.
  9. Bake for 14 to 17 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
  10. While the scones cool slightly, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice until smooth.
  11. Drizzle the glaze over the warm scones. Let the glaze set before serving.

Notes

  • For the best texture, keep your butter and cream very cold before mixing.
  • If you prefer a less tart flavor, reduce the lemon zest to just the zest of half a lemon.
  • Store leftover scones in an airtight container at room temperature for up to 2 days. Reheat briefly in a toaster oven for crispness.

Nutrition

Find it online: https://cookerycourier.com/lemon-raspberry-scones-recipe-light-flaky/