There’s something about the combination of raspberries and lemon that just sings of summer, even when the weather outside is less than sunny. This delightful pairing comes together beautifully in the form of raspberry lemon scones, a treat that has become a staple in my household. My family absolutely adores these scones, and they have quickly risen to the top of our list of favorite baked goods. The tangy lemon zest and the sweet, juicy raspberries create a perfect balance, making these scones a hit at breakfast or as an afternoon snack. Each bite is a burst of flavor, and the scones’ tender crumb is just the right texture to complement the fruit. It’s a recipe that’s easy to fall in love with, and once you try it, you’ll likely find yourself coming back to it again and again.
Ingredients
To make these scrumptious raspberry lemon scones, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 cup fresh raspberries
- 2 teaspoons lemon zest
- 2/3 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- Extra sugar for sprinkling (optional)
Instructions
Creating these delightful scones is a simple process, perfect for a relaxing morning of baking:
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Step 3: Gently fold in the fresh raspberries and lemon zest, being careful not to crush the berries.
Step 4: In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.
Step 5: Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together. Pat the dough into a circle about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
Step 6: If desired, sprinkle extra sugar on top of the scones for a sweet crunch. Bake for 18-22 minutes or until the scones are golden brown. Let cool on a wire rack before serving.
Nutrition Facts
These raspberry lemon scones make approximately 8 servings. Each serving contains around 250 calories, making it a delightful treat that won’t break the calorie bank while still delivering a satisfying indulgence.
Preparation Time
One of the best things about this recipe is how quickly it comes together. From start to finish, you can have these scones ready to enjoy in about 35 minutes, making them perfect for a spontaneous baking session or when you need a quick breakfast option.
How to Serve Raspberry Lemon Scones
These scones are incredibly versatile and can be enjoyed in a variety of ways:
- Serve warm with a pat of butter or a dollop of clotted cream for a traditional touch.
- Pair with a hot cup of tea or coffee for a cozy afternoon break.
- Top with a spoonful of lemon curd for an extra zing of citrus flavor.
- Enjoy as is, straight from the oven, for a simple yet satisfying treat.
- Serve alongside a fresh fruit salad for a vibrant and refreshing breakfast spread.
Additional Tips For Raspberry Lemon Scones
To ensure your raspberry lemon scones turn out perfectly every time, consider these helpful tips:
- Keep ingredients cold: Cold butter is key to achieving flaky scones. Make sure all your ingredients, especially the butter and buttermilk, are chilled before you start.
- Don’t overmix the dough: Overworking the dough can lead to tough scones. Mix just until the ingredients are combined for the best texture.
- Use fresh raspberries: Fresh berries not only taste better but also hold their shape better than frozen ones, preventing the dough from becoming too wet.
- Adjust sweetness: If you prefer sweeter scones, feel free to add an extra tablespoon of sugar to the dough or sprinkle more sugar on top before baking.
- Experiment with flavors: While raspberry and lemon is a classic combo, you can try other fruits or add-ins like blueberries or white chocolate chips for variety.
FAQ For Raspberry Lemon Scones
Q1: Can I use frozen raspberries instead of fresh?
A1: Yes, you can use frozen raspberries, but be sure to thaw and drain them well to avoid excess moisture in the dough.
Q2: What can I substitute for buttermilk?
A2: If you don’t have buttermilk, you can make a substitute by combining 2/3 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.
Q3: How can I store leftover scones?
A3: Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to a month.
Q4: Can I make the dough ahead of time?
A4: Yes, you can prepare the dough in advance and refrigerate it overnight. Just bake the scones fresh in the morning for the best results.
Q5: How do I prevent the scones from spreading too much?
A5: Ensure your butter is cold and not over-mixed into the dough. Chilling the shaped scones in the freezer for a few minutes before baking can also help them hold their shape.
