Lemon Raspberry Buttery Scones (Printable Version)
# What You’ll Need:
01 -
2 cups all-purpose flour
02 -
5 tablespoons granulated sugar, plus 1 teaspoon
03 -
1 tablespoon baking powder
04 -
1/2 teaspoon salt
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon lemon extract
07 -
1 teaspoon fresh lemon juice
08 -
1 tablespoon fresh lemon zest
09 -
6 tablespoons chilled butter, cut into small pieces
10 -
2/3 cup half-and-half, plus 1 tablespoon
11 -
1 cup fresh raspberries
# Steps to Follow:
01 -
Preheat the oven to 425°F (220°C).
02 -
In a bowl, whisk together flour, baking powder, lemon zest, sugar, and salt.
03 -
Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
04 -
Stir in 2/3 cup half-and-half, lemon juice, lemon extract, and vanilla extract until just moistened.
05 -
Gently fold in fresh raspberries.
06 -
On a lightly floured surface, knead dough gently 5 to 10 times. Pat into a 1-inch-thick round.
07 -
Cut into 8 wedges; place on a parchment-lined baking tray, 2 inches apart.
08 -
Brush tops with 1 tablespoon half-and-half, then sprinkle each scone top with sugar.
09 -
Bake until golden brown, 12 to 15 minutes. Cool on a wire rack.
# Additional Notes:
01 -
Optional Lemon Glaze: Combine 1 cup powdered sugar, 1 tablespoon fresh lemon juice, 1/2 teaspoon vanilla extract, 1 tablespoon fresh lemon zest, and 1 tablespoon half-and-half. Adjust consistency with powdered sugar or half-and-half as needed. Drizzle over cooled scones.