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5 from 12 votes

Raspberry Lemon Scones

Makes 18 small scones.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Quick Bread
Keyword: breakfast, kid-friendly recipe, lemon, quick recipe, scones
Servings: 8 to 10
Author: Suzanne Cowden

Ingredients

  • Scones
  • 1/2 cup cold, unsalted butter
  • 2 cups unbleached all-purpose flour (250 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large lemon zested
  • 3/4 cups heavy cream
  • 3/4 cup frozen raspberries
  • Glaze
  • 1/2 large lemon juiced
  • 1/2 to 1 cup confectioners’ sugar

Instructions

  • Cut butter into ¼-inch pieces and return it to the refrigerator to keep it cold until needed.
  • Preheat oven to 425° F. Line a baking sheet with parchment paper.
  • Combine flour, sugar, baking powder, salt, and lemon zest in a large wide bowl. Mix to combine.
  • Add butter to the dry ingredients and toss it to coat with flour. Working quickly with clean fingers or a pastry blender, rub or cut butter into the flour mixture until it resembles coarse meal.
  • Add frozen raspberries to the mixture and toss to coat. Drizzle the heavy cream evenly over the mixture. Toss with a fork, scraping up from the bottom, until the dough starts to clump together. Knead the mixture together in the bowl until it comes together in a mass. It's okay if there are a few crumbs and stray bits.
  • Turn out the dough on a parchment-lined baking sheet. Press in stray bits gently and shape the dough into an a 7 to 8-inch square about 3/4-inch thick.
  • Using a knife or bench scraper, divide the square into 9 smaller squares. Divide each square in half diagonally to make 18 small triangles.
  • Separate the scones carefully to give them room to spread. Bake until pale golden, about 12 to 15 minutes.
  • To prepare the glaze, combine lemon juice and 1/2 cup confectioners’ sugar in a small bowl. Whisk to combine. Add more sugar, as needed to create the desired consistency for glazing.
  • Cool scones for at least 10 minutes before glazing. Serve warm or at room temperature.