Description
Bright, buttery scones studded with juicy raspberries and infused with fresh lemon zest, perfect for brunch or afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- Zest of 1 lemon
- 1 cup fresh raspberries
- Extra sugar for sprinkling (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly distributed.
- Add the cold, cubed butter to the dry mixture and work it into the flour until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Gently fold in the fresh raspberries with a spatula.
- Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick.
- Cut the disk into 8 wedges or use a biscuit cutter to stamp out circles.
- Place the scones on the baking sheet and sprinkle with extra sugar if desired. Bake for 15–20 minutes until golden.
- Let the scones cool on a wire rack for 5–10 minutes before serving.
Notes
Serve warm with clotted cream and fresh raspberries for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: scones, lemon, raspberries, pastry, brunch