Why Make This Recipe
Flaky Lemon Raspberry Scones are not just delicious; they are also easy to make. These scones are perfect for breakfast, brunch, or a sweet afternoon snack. The bright flavor of lemon pairs wonderfully with the tartness of fresh raspberries, creating a delightful treat that will brighten up your day. Whether you are serving them to guests or enjoying them with your morning coffee, these scones are sure to impress.
How to Make Flaky Lemon Raspberry Scones
Ingredients:
- 2 cups all-purpose flour
- 1/2 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
- 1 tablespoon lemon zest
- 1/2 cup fresh raspberries
- 1 teaspoon vanilla extract
Directions:
- 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.
- Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, lemon zest, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the raspberries.
- Turn the dough out onto a floured surface and pat into a 1-inch thick circle. Cut into wedges.
- Place scones on the prepared baking sheet and bake for 15-20 minutes until golden.
- Let cool slightly before serving.
How to Serve Flaky Lemon Raspberry Scones
These scones are best served warm. You can enjoy them plain or with a spread of butter or cream. For an extra touch, drizzle some icing over the top or serve with clotted cream. A cup of tea or coffee pairs perfectly with these scones.
How to Store Flaky Lemon Raspberry Scones
To store your scones, place them in an airtight container. They will stay fresh at room temperature for up to two days. If you want to keep them longer, you can freeze them for up to three months. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Flaky Lemon Raspberry Scones
- Make sure your butter is cold; this helps create flaky layers.
- Be gentle when mixing in the raspberries to avoid crushing them.
- If your dough seems too sticky, add a little more flour while working on your surface.
- For a sweeter scone, you can add a bit more sugar to the dough.
Variation
You can swap the raspberries for blueberries or chopped strawberries if you prefer. Adding a handful of chocolate chips can also make for a delicious twist.
FAQs
1. Can I make these scones in advance?
Yes, you can prepare the dough and shape the scones. Then, refrigerate them until you are ready to bake them.
2. How do I know when the scones are done?
The scones are done when they are golden brown on top and feel firm to the touch. A toothpick inserted in the center should come out clean.
3. Can I use frozen raspberries?
Yes, you can use frozen raspberries. Just make sure to add them directly from the freezer and fold them in gently.