Lemon Raspberry Scones
These wonderful melt-in-your-mouth glazed lemon raspberry scones are light and fluffy on the inside with a crisp outer coating and a tart lemon glaze. I found a recipe on The Café Sucre Farine that used a different method to making scones that sounded interesting to me that she learned from Cook’s Illustrated. Instead of “cutting” the butter into the flour mixture, you get the same results by simply combining very cold heavy cream and warm melted butter, resulting in “globules” of butter suspended in the heavy cream. It was a fun recipe to make and the scones were wonderful. My daughter kept saying she loved how light and fluffy they were inside and both of my kids LOVED the lemon glaze on top. These lemon raspberry scones will be making a regular appearance at our house.
How to Make Lemon Raspberry Scones
Place 1 cup of heavy cream in the freezer for 15 minutes.
Place the butter in a microwave-safe dish and cover it with a paper towel. Cook for 45 seconds, or until melted. Set aside.
Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
After the heavy cream has chilled for 15 minutes, remove from the freezer and combine it with the melted butter. Stir with a fork until butter forms small globules of butter.
Add the butter/cream mixture to the flour mixture and stir with a rubber spatula until all of the flour is incorporated. Don’t overmix. The batter will be very thick.
Break the raspberries in half and sprinkle them evenly over the top of the batter. Stir gently to mix the berries throughout the dough.
Form the triangle scones by pouring the dough out on the counter and work the dough into a ball as best you can. The dough will be crumbly. Press the dough into an 8-inch round disc and, with a very sharp knife or bench scraper, cut into 8 evenly sized wedges.
Prepare a baking sheet with parchment paper. Carefully arrange the 8 scones on the prepared baking sheet about 2-3 inches apart.
Cool the dough by placing the baking sheet and scones in the refrigerator for at least 30-60 minutes. Side Note: Don’t skip this step because having the scone wedges very cold before going into the oven really helps prevent the scones from spreading while they bake!
Preheat the oven to 400 degrees.
Place into the oven and bake for 16-18 minutes, or until golden brown around the edges and lightly browned on top. Remove from the oven to cool for a few minutes before moving them to a cooling rack to cool completely.
Make the lemon glaze by combining the powdered sugar with fresh lemon juice and mix until creamy, smooth, and your desired degree of thickness.
Glaze your scones by placing the cooling rack with scones over parchment paper (for easier clean-up) then drizzle the frosting over each scone. Serve immediately and enjoy.
Lemon Raspberry Scones
Equipment
-
Baking Sheet
Ingredients
Lemon Raspberry Scones:
- 1 cup heavy cream
- 8 tbsp unsalted butter, melted
- 2 cups flour
- 6 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Zest from 1 lemon
- ½ cup fresh raspberries
Lemon Glaze
- 1½ cups powdered sugar
- 2-3 tbsp fresh lemon juice, depending on your desired glaze thickness
Instructions
-
Place 1 cup of heavy cream in the freezer for 15 minutes.
-
Place the butter in a microwave-safe dish and cover it with a paper towel. Cook for 45 seconds, or until melted. Set aside.
-
Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
-
After the heavy cream has chilled for 15 minutes, remove from the freezer and combine it with the melted butter. Stir with a fork until butter forms small globules of butter.
-
Add the butter/cream mixture to the flour mixture and stir with a rubber spatula until all of the flour is incorporated. Don't overmix. The batter will be very thick.
-
Break the raspberries in half and sprinkle them evenly over the top of the batter. Stir gently to mix the berries throughout the dough.
-
Form the triangle scones by pouring the dough out on the counter and work the dough into a ball as best you can. The dough will be crumbly. Press the dough into an 8-inch round disc and, with a very sharp knife or bench scraper, cut into 8 evenly sized wedges.
-
Prepare a baking sheet with parchment paper. Carefully arrange the 8 scones on the prepared baking sheet about 2-3 inches apart.
-
Cool the dough by placing the baking sheet and scones in the refrigerator for at least 30-60 minutes. Side Note: Don’t skip this step because having the scone wedges very cold before going into the oven really helps prevent the scones from spreading while they bake!
-
Preheat the oven to 400 degrees.
-
Place into the oven and bake for 16-18 minutes, or until golden brown around the edges and lightly browned on top. Remove from the oven to cool for a few minutes before moving them to a cooling rack to cool completely.
-
Make the lemon glaze by combining the powdered sugar with fresh lemon juice and mix until creamy, smooth, and your desired degree of thickness.
-
Glaze your scones by placing the cooling rack with scones over parchment paper (for easier clean-up) then drizzle the frosting over each scone. Serve immediately and enjoy.
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