These Ridiculously Easy Lemon Raspberry Scones are the perfect treat for any occasion, whether it’s a casual breakfast, a delightful brunch, or an afternoon snack. With their vibrant flavors and tender crumb, these scones will impress your family and friends. Plus, they come together in just 35 minutes! The combination of zesty lemon and sweet raspberries makes them a refreshing choice that stands out.
Why You’ll Love This Recipe
- Quick Preparation: These scones can be whipped up in just 15 minutes of prep time, making them perfect for busy mornings.
- Bursting with Flavor: The combination of fresh raspberries and lemon zest creates a deliciously bright flavor that’s hard to resist.
- Versatile Enjoyment: Serve them at breakfast, brunch, or as a delightful snack. They’re great with tea or coffee too!
- Easy to Customize: Feel free to swap out raspberries for blueberries or add nuts for extra texture.
- Perfectly Sweet Glaze: The simple lemon glaze adds just the right amount of sweetness and tanginess.
Tools and Preparation
Before diving into the recipe, gather your tools and equipment to ensure a smooth baking process.
Essential Tools and Equipment
- Mixing bowls
- Rubber spatula
- Cookie scooper or large spoon
- Parchment paper
- Baking sheet
- Whisk
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients without spilling.
- Rubber spatula: Perfect for mixing thick batters without damaging the bowl.
- Parchment paper: Prevents sticking and makes cleanup easy.
Ingredients
These heavenly, melt-in-your-mouth Lemon Raspberry Scones are not only ridiculously delicious, they’re also ridiculously easy and come together so quickly!
Ingredients:
– 1 cup heavy cream
– 8 tablespoons butter
– 2 cups all purpose flour
– 6 tablespoons sugar
– 1 tablespoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– zest of 1 medium size lemon
– ½ cup fresh raspberries
– 2 cups powdered sugar
– 3 tablespoon milk or half and half
– 1 tablespoon fresh lemon juice
How to Make Ridiculously Easy Lemon Raspberry Scones
Step 1: Preheat the Oven
Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper. If you prefer smaller scones, prepare two sheet pans. Set an oven rack in the middle level of the oven.
Step 2: Prepare the Heavy Cream
Measure out 1 cup of heavy cream and place it in the freezer. Let it chill for about 10-15 minutes while you prepare the other ingredients.
Step 3: Melt the Butter
In a microwave-safe bowl, place the butter. Cover it with a paper towel and heat on high for 1 minute. If it is not completely melted, return it to the microwave in increments of 10 seconds until melted. Allow it to cool slightly.
Step 4: Mix Dry Ingredients
In a medium-sized bowl, whisk together flour, baking powder, baking soda, sugar, lemon zest, and salt until well combined.
Step 5: Combine Wet Ingredients
Once chilled, take the heavy cream from the freezer and mix it with the melted butter using a fork. You want small clumps of butter to form.
Step 6: Incorporate Wet into Dry Ingredients
Pour the butter/cream mixture into the dry ingredient bowl. Use a rubber spatula to mix until all flour is incorporated. The batter should be thick like cookie dough; avoid overmixing.
Step 7: Add Raspberries
Break each raspberry in half and sprinkle them evenly over the batter. Gently stir once or twice to fold them into the dough.
Step 8: Scoop Scone Mounds
Spray your cookie scooper or large spoon with non-stick cooking spray. Scoop mounds onto your prepared pan ensuring some raspberries are included in each portion. Space them at least 2 inches apart.
Step 9: Chill Before Baking
Refrigerate your scone mounds for at least 15 minutes or up to an hour before baking.
Step 10: Bake Scones
Bake your scones for about 18-22 minutes until they are light golden brown. Once done, transfer them to a wire cooling rack.
Step 11: Prepare Lemon Glaze
While your scones are baking, mix powdered sugar with milk (or half-and-half) and lemon juice in a medium-sized bowl until smooth. Adjust consistency if necessary by adding more powdered sugar or cream.
Step 12: Glaze Your Scones
Place foil under your cooling rack to catch excess glaze. Spoon glaze generously over each scone after they have cooled slightly.
If you can resist temptation, allow your glazed scones to sit for about 15 minutes before serving! Enjoy these Ridiculously Easy Lemon Raspberry Scones fresh from the oven!
How to Serve Ridiculously Easy Lemon Raspberry Scones
These delicious Lemon Raspberry Scones are perfect for any occasion. Whether it’s breakfast, brunch, or a snack, serving these delightful treats can be fun and creative.
With Fresh Fruit
- Berries: Serve alongside a mix of fresh berries like strawberries and blueberries for a vibrant, colorful plate.
- Citrus Slices: Add slices of oranges or grapefruits to enhance the citrus flavor of the scones.
With Cream and Jams
- Clotted Cream: This rich and creamy topping complements the scones beautifully.
- Fruit Jam: Offer raspberry or lemon jam for spreading on top. It adds an extra punch of flavor.
As Part of a Brunch Spread
- Cheese Platter: Include soft cheeses like brie or goat cheese that pair nicely with the scones.
- Savory Bites: Serve with small quiches or savory pastries for a balanced brunch experience.
With Beverages
- Tea: Pair these scones with a warm cup of Earl Grey or chamomile tea for a classic touch.
- Lemonade: A refreshing glass of homemade lemonade enhances the lemony goodness in the scones.
How to Perfect Ridiculously Easy Lemon Raspberry Scones
To achieve the best results with your Lemon Raspberry Scones, follow these simple tips for perfection.
- Chill Your Ingredients: Keeping your cream and butter cold helps create flaky scones.
- Don’t Overmix: Mix just until combined; overmixing can lead to tough scones.
- Use Fresh Raspberries: Fresh berries provide better flavor than frozen ones and keep their shape during baking.
- Space Them Out: Make sure to leave enough room between scone mounds on the baking sheet to allow for rising.
- Monitor Baking Time: Keep an eye on them as they bake; remove when lightly golden for best texture.
- Let Cool Before Glazing: Allow scones to cool slightly before adding glaze to prevent it from melting away.
Best Side Dishes for Ridiculously Easy Lemon Raspberry Scones
Enjoying your Lemon Raspberry Scones is even better when paired with complementary side dishes. Here are some excellent options to consider.
- Greek Yogurt Parfait: Layer Greek yogurt with granola and more fresh berries for a healthy option.
- Egg Muffins: Savory egg muffins filled with vegetables make a great protein boost alongside sweet scones.
- Mixed Green Salad: A light salad with vinaigrette provides a refreshing contrast to the sweetness of the scones.
- Smoked Salmon Toasts: Add sophistication with toasted bread topped with cream cheese and smoked salmon.
- Mini Quiches: Bite-sized quiches filled with vegetables or cheese are perfect finger foods that complement scones well.
- Fruit Salad: A seasonal fruit salad adds freshness and can balance out the richness of the scone’s glaze.
Common Mistakes to Avoid
When making Ridiculously Easy Lemon Raspberry Scones, it’s easy to make a few common mistakes. Avoid these pitfalls for the best results.
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Overmixing the dough: Mixing too much can lead to tough scones. Stir just until the ingredients are combined and the batter is thick.
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Not chilling the dough: Skipping the chilling step can cause scones to spread too much while baking. Always refrigerate the dough for at least 15 minutes before baking.
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Incorrect oven temperature: Baking at a temperature that’s too low will yield flat scones. Preheat your oven to 400 degrees as directed to ensure proper rising.
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Using subpar raspberries: Using old or mushy raspberries can affect flavor and texture. Choose fresh, firm raspberries for the best outcome.
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Neglecting to measure ingredients accurately: Inaccurate measurements can alter the texture and taste of your scones. Use measuring cups and spoons for precision.
Storage & Reheating Instructions
Refrigerator Storage
- Store scones in an airtight container.
- They will stay fresh in the refrigerator for up to 3 days.
- To maintain their texture, avoid stacking them directly on top of each other.
Freezing Ridiculously Easy Lemon Raspberry Scones
- Wrap each scone individually in plastic wrap or aluminum foil.
- Place them in a freezer-safe bag or container.
- They can be frozen for up to 3 months, maintaining their flavor and freshness.
Reheating Ridiculously Easy Lemon Raspberry Scones
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Oven: Preheat your oven to 350 degrees. Place scones on a baking sheet and heat for about 10-15 minutes until warm.
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Microwave: For quick reheating, place a scone on a microwave-safe plate. Heat for about 15-20 seconds, checking frequently to avoid overheating.
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Stovetop: Heat in a skillet over low heat, covering with a lid. This method takes about 5-7 minutes and keeps them moist.
Frequently Asked Questions
What makes Ridiculously Easy Lemon Raspberry Scones so special?
The combination of zesty lemon and sweet raspberries creates a perfect balance of flavors, making these scones deliciously unique.
Can I use frozen raspberries instead?
Yes, you can use frozen raspberries; however, they may release more moisture into the dough. Adjust by adding a little extra flour if needed.
How do I customize my scone flavors?
Feel free to experiment with different fruits like blueberries or strawberries, or add chocolate chips for extra sweetness!
What is the best way to serve Lemon Raspberry Scones?
Serve them warm with butter or clotted cream for breakfast or enjoy them as an afternoon snack with tea.
How long does it take to prepare these scones?
The total time from prep to bake is about 35 minutes, making it a quick and delightful recipe!
Final Thoughts
These Ridiculously Easy Lemon Raspberry Scones are not only delicious but also versatile. With their bright flavors and tender texture, they are perfect for any occasion. Customize them with your favorite fruits or glazes to make them your own! Enjoy this delightful recipe anytime you crave something sweet and fresh!
Ridiculously Easy Lemon Raspberry Scones
- Total Time: 35 minutes
- Yield: Serves approximately 8 scones 1x
Description
These Ridiculously Easy Lemon Raspberry Scones are a delightful treat that brings together the fresh flavors of zesty lemon and sweet raspberries in a tender, flaky pastry. Ready in just 35 minutes, these scones are perfect for any occasion—from a quick breakfast to a charming brunch or an afternoon snack. The simple preparation and bright flavor make them a favorite among family and friends. Top them with a light lemon glaze for an extra touch of sweetness and tanginess that will keep everyone coming back for more.
Ingredients
- 1 cup heavy cream
- 8 tablespoons butter
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 medium lemon
- ½ cup fresh raspberries
- 2 cups powdered sugar (for glaze)
- 3 tablespoons milk or half-and-half (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Chill the heavy cream in the freezer for about 10–15 minutes.
- Melt butter in the microwave, then let cool slightly.
- In a bowl, whisk together flour, baking powder, baking soda, sugar, lemon zest, and salt.
- Combine chilled cream with melted butter; mix until clumps form.
- Add wet ingredients to dry ingredients; stir gently until combined.
- Fold in halved raspberries carefully.
- Use a cookie scoop to place mounds of dough on the prepared pan, spacing them at least 2 inches apart.
- Refrigerate for at least 15 minutes before baking.
- Bake for 18–22 minutes until golden brown; cool on a wire rack.
- Prepare the glaze by mixing powdered sugar with milk and lemon juice until smooth; drizzle over cooled scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 232
- Sugar: 11g
- Sodium: 213mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 31mg
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