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
Scale
- 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