About
Looking for a delightful treat to brighten your day? These Lemon Raspberry Scones are the perfect balance of tart citrus and sweet, juicy raspberries. Fluffy on the inside with a golden, crisp exterior, these scones make the ideal breakfast, brunch, or afternoon snack. The zesty lemon adds a refreshing kick, while the raspberries provide a burst of natural sweetness in every bite. Whether you enjoy them with a cup of tea or as a quick, indulgent snack, these scones are sure to impress. Light, fresh, and bursting with flavor—this recipe is a must-try for any scone lover!
Serves: 8
Cook time: 30 min
Difficulty: easy
Ingredients
- 2 cups (300g) all-purpose flour
- 1/3 cup (65g) granulated sugar, plus extra for sprinkling
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (100g) cold unsalted butter, cubed
- 1/2 cup (100g) sour cream
- 1 large egg
- Zest of 2 lemons
- 1 cup (100g) frozen raspberries
Step-by-step
1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2
In a large mixing bowl, add the flour, salt, baking powder, and sugar. Mix briefly to combine.
3
Add the cold, cubed butter to the bowl. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs then add the lemon zest. Work quickly to keep the butter cold.
4
Make a well in the center of the dry mixture and add the egg and the sour cream. Alternatively, you can whisk the wet ingredients together in a small bowl first, then pour them into the well.
5
Using a spatula, gently mix just until the dough starts to come together — don’t overmix.
6
Add the frozen raspberries and carefully fold them into the dough. Try to mix as little as possible to prevent the berries from melting or breaking apart too much.
7
Transfer the dough to backing sheet with the parchment paper. Gently shape it into a 1-inch thick circle (about 8 inches (20cm) wide).
8
Slice the dough into 8 wedges using a sharp knife or bench scraper spacing them slightly apart. Sprinkle the tops with a little extra sugar for a golden, crisp finish.
9
Bake for 25 minutes, or until the scones are lightly golden and set. Let them cool slightly before serving.
Flavorjazz 
Leave a comment