Description
These Ridiculously Easy Lemon Raspberry Scones are a delightful treat that combines the tangy zest of lemon with the sweet burst of fresh raspberries. Perfect for breakfast, brunch, or an afternoon tea, they are incredibly simple to make and sure to impress!
Ingredients
Scale
- 1 cup heavy cream
- 8 tablespoons butter
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 medium-size lemon
- ½ cup fresh raspberries
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Chill 1 cup of heavy cream in the freezer for 10-15 minutes.
- Melt 8 tablespoons of butter in a microwave-safe bowl. Set aside to cool.
- In a medium-size bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, 6 tablespoons of sugar, the zest of 1 medium lemon, and ½ teaspoon of salt.
- Combine the chilled heavy cream with the melted butter, stirring until the butter forms small clumps.
- Add the butter/cream mixture to the dry ingredients, stirring until the flour is just incorporated.
- Break ½ cup of fresh raspberries in half and sprinkle them over the batter. Gently fold them into the dough.
- Scoop mounds of batter onto the prepared sheet pan and refrigerate for at least 15 minutes.
- Bake for 18-22 minutes until golden brown. Let cool on a wire rack.
Notes
- Ensure the heavy cream is well-chilled to help form the clumps of butter.
- Be gentle when mixing to avoid tough scones.
- Refrigerating the dough before baking helps maintain the shape and texture of the scones.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg