Lemon Raspberry Scones
For an amazing breakfast/brunch/snack idea, try these wildly easy Lemon Raspberry Scones. They have a sharp citrus flavor combined with the tart sweetness of in-season raspberries. If you can find wild raspberries, even better!!
What makes these so special, besides the wonderful flavor, is the crunchy exterior and the lemon glaze that tops them. All said, this recipe delights on many levels!
Let’s talk about how easy they are to make. Scones are typically one of the easier pastries to make but they do require some hand work: you need to cut the butter into the flour mixture resulting in pea-size bits of butter and flour. Thanks to a Cooks Illustrated technique, we are melting the butter and combining it with very cold heavy cream. This creates “globules” that will melt into the batter as you are baking it. Check out the photo below.
Combine this lumpy mixture with the flour, baking powder, baking soda, lemon zest, sugar and salt. When you bake these, the butter will melt into the scone creating little air pockets. This will give scones a light, airy texture. If you have stayed away from scones because you thought they were hard-as-a-rock or could be used as a hockey puck, I have good news for you!
It’s important to use fresh raspberries. Using frozen ones will give you a purplish color to the scones which isn’t very attractive. As well, break the raspberries in half prior to gently mixing them into the batter. This will help distribute them but gentle mixing is the key. f you mix a little heavy-handed, you will get a pink scone. Again, not ideal.
These scones aren’t overly sweet so mix up a lemon glaze for the crowning glory. You can make a thin glaze by adding a few extra teaspoons of milk but if you prefer a thicker glaze, as I do, stick with what the recipe calls for.
These light-as-air, crunchy-on-the-exterior Lemon Raspberry Scones will disappear the minute they are baked. Be sure to stash an extra one or two for the chef!
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Lemon Raspberry Scones
Makes: 12 scones
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Scones:
- 1 cup heavy cream
- 8 tbsp butter
- 2 cups all purpose flour
- 6 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Zest of 1 medium size lemon
- 1/2 cup fresh raspberries
For the Glaze:
- 2 cups powdered sugar
- 3 tbsp milk or half and half
- 1 tbsp fresh lemon juice
Instructions
For the Scones:
Preheat the oven to 400°F. Line a sheet pan with parchment paper (you’ll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven.
Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes.)
Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.
Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.
After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).
Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. The batter will be very thick, like a cookie dough. Don’t over mix it, but you do make sure all the little flour bits are incorporated.
Break each raspberry in half and sprinkle them evenly over the top of the batter. Stir once or twice, gently to mix the berries throughout the dough.
Spray a cookie scooper or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. When you scoop, try to get some of the raspberries into each portion. Space the scones at least 2-inches apart to allow for some spreading.
Refrigerate scones for at least 15 minutes or up to an hour. If you don’t have room for 2 sheet pans in your refrigerator, put them all on one to chill. Then separate before baking.
Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.
For the Glaze:
While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.)
Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil.
If you can wait, let scones sit for 15 minutes to let glaze set before serving.
Recipe from The Cafe Sucre Farine
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