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This lemon raspberry scone recipe transforms simple ingredients into buttery, flaky treats with bright citrus notes and bursts of tart raspberries. The golden crust gives way to tender layers that make these scones perfect for special brunches or everyday breakfasts alike.
I first made these scones for a summer brunch with friends and they disappeared within minutes. Now they're my go to when I want to impress weekend guests without spending hours in the kitchen.
Ingredients
- All purpose flour: provides the perfect structure without being too heavy
- Granulated sugar: balances the tartness of the berries and lemon
- Baking powder: ensures a good rise look for aluminum free varieties
- Salt: enhances all the flavors use kosher salt for best results
- Vanilla extract: adds warmth and depth to the flavor profile
- Lemon extract: intensifies the citrus flavor without adding more acidity
- Fresh lemon juice: brightens the entire scone
- Lemon zest: contains the essential oils that give true lemon flavor
- Chilled butter: creates those lovely flaky layers keep it cold until ready to use
- Half and half: provides richness without being too heavy
- Fresh raspberries: add bursts of tart flavor choose firm berries for best results
Step-by-Step Instructions
- Prepare the Oven:
- Preheat your oven to 425°F. This high temperature is crucial for creating that golden brown exterior while maintaining a tender interior. Position your rack in the middle of the oven for even baking.
- Mix Dry Ingredients:
- Whisk together flour baking powder lemon zest sugar and salt in a large bowl. Make sure to distribute the lemon zest throughout to release its oils into the dry ingredients which intensifies the flavor.
- Incorporate the Butter:
- Cut the chilled butter into the flour mixture until it resembles coarse crumbs. The butter pieces should vary from pea sized to slightly larger. Work quickly to keep the butter cold which is essential for flaky layers.
- Add Wet Ingredients:
- Pour in the half and half lemon juice lemon extract and vanilla extract stirring just until the dough comes together. Overmixing will develop gluten and make tough scones so use gentle motions until barely combined.
- Fold in Raspberries:
- Very gently fold the fresh raspberries into the dough. Some will break and streak the dough with pink which adds beautiful color variation to your finished scones.
- Shape the Dough:
- On a lightly floured surface knead the dough minimally just enough to bring it together. Pat it into a 1 inch thick round using your fingertips rather than a rolling pin to preserve those butter pieces.
- Cut and Prepare for Baking:
- Cut the dough into 8 equal wedges and place them on a parchment lined baking sheet with space between each. Brush the tops with half and half and sprinkle with sugar for a beautiful finish and extra crunch.
- Bake to Perfection:
- Bake until the scones are golden brown about 12 to 15 minutes. Look for slightly darker edges which indicate a properly baked scone with a crisp exterior.
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My favorite moment with these scones was watching my daughter learn to make them. She insists on adding extra raspberries and always gets so excited when the kitchen fills with the smell of lemon and butter. There is something magical about the way the raspberries burst during baking creating little pockets of jammy goodness throughout each bite.
Make Ahead Options
These scones freeze beautifully unbaked. Simply prepare the recipe through cutting the dough into wedges then freeze them on a baking sheet until solid. Transfer to a freezer bag where they will keep for up to 3 months. When ready to bake add a few extra minutes to the baking time no need to thaw. This trick makes fresh scones possible even on busy mornings when you have unexpected guests.
Variations Worth Trying
While raspberries and lemon create a classic pairing other berries work wonderfully too. Blueberries offer a sweeter flavor profile while blackberries provide deeper jammy notes. For a tropical twist try substituting lime zest and juice for the lemon and adding in diced mango instead of raspberries. The basic dough recipe remains incredibly versatile making it perfect for seasonal adaptations throughout the year.
Serving Suggestions
Serve these scones slightly warm for the best experience. They pair beautifully with clotted cream or lemon curd for an indulgent treat. For a simple breakfast add a dollop of mascarpone or cream cheese. These scones also complement a fresh fruit salad perfectly making them ideal for brunch spreads. If serving for afternoon tea pair with Earl Grey or English Breakfast tea to complement the citrus notes.
Common Queries
- → How do I keep scones tender and not dry?
Use cold butter and avoid overworking the dough. Gentle mixing ensures flaky, soft layers in every bite.
- → Can frozen raspberries be used instead of fresh?
Yes, frozen raspberries work well—keep them frozen until mixing to prevent excess moisture.
- → What’s the benefit of lemon zest in scones?
Lemon zest adds bright citrus aroma and flavor, complementing the tartness of raspberries beautifully.
- → How should I store leftover scones?
Keep scones in an airtight container at room temperature for up to two days, or freeze for longer storage.
- → Is the lemon glaze essential for serving?
The glaze is optional but adds extra citrus sweetness. These scones are delicious served plain as well.