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 this lemon raspberry scone recipe on The Café Sucre Farine, which used a different method for making scones that sounded interesting to me, which 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.

Lemon Raspberry Scones

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

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 it melts. 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 heavy cream from the freezer and combine it with the melted butter. Stir with a fork until the butter forms small globules.

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 working 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 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–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 and cool for a few minutes before moving to a cooling rack to cool completely.

Prepare the lemon glaze by combining the powdered sugar with fresh lemon juice and mixing until smooth, creamy, and to your desired thickness.

Glaze your scones by placing the wire cooling rack with scones over parchment paper (for easier clean-up), then drizzle the frosting over each scone.

Serve immediately and enjoy.