Description
Delightful light and fluffy scones packed with flavors of lemon and fresh raspberries, topped with a sweet lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup fresh raspberries
- 1 tablespoon lemon zest
- 2/3 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gently fold in raspberries and lemon zest.
- In a separate bowl, whisk together buttermilk, egg, and vanilla.
- Add the wet mixture to the dry mixture and stir just until combined.
- Turn the dough onto a floured surface, gently knead a few times, and shape it into a 1-inch thick round.
- Cut into 8 wedges and place them on the prepared baking sheet.
- Bake for 18–22 minutes or until lightly golden on top. Let cool on a wire rack.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle it over cooled scones.
Notes
Make sure your butter is very cold for the best texture. Be gentle when folding in the raspberries to avoid crushing them. You can freeze the scone dough before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: scones, lemon, raspberry, breakfast, baking