Lemon Raspberry Scones
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
17 mins
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Total Time
32 mins
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Servings
8 scones
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Course
Breakfast
Lemon Raspberry Scones
Description
This recipe uses sugar infused with fresh lemon zest mixed into flour, baking powder, and salt before cold butter is grated in to form a coarse dough base. Greek yogurt, egg, and vanilla smooth the dough, which is then gently folded with raspberries to avoid oversmashing and preserve bursts of fruit.
The dough is shaped into a circle, cut into wedges, and baked to produce scones with a tender crumb and lightly crisp edges. The lemon in the dough pairs with the fresh raspberries to provide bright, tangy notes.
Once cooled slightly, a glaze of butter, confectioners' sugar, vanilla, and lemon juice is brushed on for sweetness and shine. These scones work well for morning meals or afternoon tea and can be stored in the refrigerator to maintain freshness.
Ingredients
For the Scones
- ⅓ cup granulated sugar
- lemon zest of two medium lemons
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons butter frozen, unsalted
- ½ cup Greek yogurt I recommend whole milk yogurt, or sour cream, 2 tablespoons, lemon-flavored
- 1 egg large
- 1 teaspoon vanilla extract pure
- ⅔ cups raspberries fresh
For the Glaze
- 3 tablespoons butter melted, unsalted
- 1 cup confectioners’ sugar sifted
- ½ teaspoon vanilla extract pure
- 2 tablespoons lemon juice freshly squeezed
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder and salt and mix until combined.
- Grate butter into flour mixture on the large holes of a box grater; use a fork or pastry blender to work in the butter until the mixture resembles coarse meal.
- In a small bowl, whisk the yogurt (or sour cream), egg and vanilla until smooth.
- Using a fork, stir sour cream mixture into flour mixture until a dough starts to form. Gently fold in raspberries. The raspberries may break up a little, no worries because they’ll bake up beautifully. Gently use your hands to press the dough against the bowl into a ball. The dough will be quite sticky at first, but it will come together.
- Place the dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
- In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. If you would like to drizzle the glaze onto your scones instead of dipping them, you can thicken the glaze a bit with additional confectioners’ sugar.
Notes
- Store scones in an airtight container in the refrigerator for up to three days to keep them fresh.
User Reviews
Overall Rating
4.5
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