Fresh raspberries and lemon peel are the stars in these oh-so-easy and oh-so-tasty Raspberry Lemon Scones!
Ahhh…scones. They are one of life’s breakfast pleasures! They are one of the easiest things to bake and everyone is always so impressed when you say you brought “scones”. It just sounds fancy! But I am not kidding when I emphasize these are one of the simplest things you can bake.
Do you pronounce it scone, rhyming with cone, or scone rhyming with con? It can start great debates on which is the correct pronunciation, especially in Great Britain. Apparently, Prince Harry’s bride-to-be was given some scones on Valentine’s Day from a bakery in Scotland and it made the news that she pronounced it with a short “o”, to rhyme with “gone”. Just for the record, I have been always been on team “con”? Anyways…back to these wonderful little breakfast treasures.
Search for scone recipes and you will find all kinds of variations. Some use buttermilk, which gives a tangier flavor. Some use whipping cream, which makes them richer. I have used both. For this recipe, I used whipping cream. These don’t have chunks of chocolate or icing on top, and are not quite as sweet as some of my other recipes. So, using whipping cream gives them a rich, yet tender flavor and texture.
The two biggest things you need to remember when making these Raspberry Lemon Scones are: very cold butter and don’t over mix.
Let’s start with the butter. It needs to very cold. Keep it in the refrigerator until right before you are ready to use it, then cut it into pieces and add to the flour. I have seen recipes that freeze the butter and then grate it, which sounds like an awesome idea. I haven’t done this, but am definitely going to try it out! I cut the butter in the old-fashioned way, like grandma did, with a pastry blender or a couple of knives.
I have seen recipes that use a food processor, but I think that it makes it too easy to overmix the dough. If you DO use a food processor, I recommend only using it to process the butter and flour together and then mixing all the rest in bowl by hand.
Important factor number two: DON’T over handle the dough. This is a BIG deal. Okay, maybe I am over-exaggerating. But it DOES make a difference! Over-handled dough=tough scones. Nobody wants a brick for breakfast. The key is to gently mix the in the liquid until everything just starts to hold together. You will often see this referred to as a “shaggy dough”. Then you will turn the dough out onto the counter and gently form it into a disc. Again, don’t over handle the dough. (I know….I am repeating myself. I tend to do that when I want to emphasize something).
Now, you simply cut the dough into triangles with a sharp knife and transfer them to your baking sheet. Then, brush them with a little more cream so your scones will have a shiny, golden brown crust. Finally, sprinkle on a generous amount of coarse sugar. If you don’t have any coarse sugar, regular sugar works too. Coarse sugar is just a little more sparkly and couldn’t we all use a little more sparkle at breakfast time? Pop them in the oven and ta-da! You have made Raspberry Lemon Scones! Your friends and family will be so impressed and it can be our little secret how easy it was! Happy Baking!
Serves 8 scones
Rich scones made with fresh raspberries and lemon.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 2 1/4 cups flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons very cold butter
- 2/3 cup whipping cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon peel
- 1 (6-oz.) package fresh raspberries (1 1/4 cups)
- -additional cream for brushing
- -coarse sugar for sprinkling
- Heat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- In large bowl, combine flour, sugar, baking powder and salt; mix together.
- Cut butter into 1-inch pieces and toss with flour mixture. Using a pastry blender, 2 knives or a fork, cut butter into flour until mixture resembles coarse crumbs.
- In small bowl, whisk together cream, egg, vanilla and lemon peel. Add to flour mixture and toss lightly with a fork until moistened. Using a rubber spatula, gently fold in raspberries. Do not overwork the dough.
- With floured hands, gently gather the dough into a ball and place on lightly floured surface. Shape dough into an 8-inch disc.
- Using a sharp knife, cut dough into 8 even triangles and place 2 inches apart on prepared baking sheet.
- Brush tops of scones with additional whipping cream and sprinkle with coarse sugar. Bake at 425 degrees F. for 14-18 minutes, until golden brown. Cool 1 minute on pan. Serve immediately or when cool, store in airtight container for up to 2 days.