Lemon Raspberry Scones
Servings 8
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.