These tender, moist Raspberry Lemon Scones are packed with raspberries and a hint of tangy lemon flavor! Perfect for your summer breakfast or brunch!
Hellllooo folks! Did y’all have an awesome weekend? Tune into the royal wedding? I realize I’m a few days late and a dollar short with these totally yummy Raspberry Lemon Scones for the royal celebration, but better late than never right?
There’s a story behind my lateness though. The last few days have been crazy. But a good kind of crazy.
Our oldest son Sean got a new job and moved to Florida! Woot Woot! He’s all kinda happy about it and so are we! My mother and my oldest sister and her family live in Florida (exactly where Sean will be heading), so we vacation there quite a bit. I’m not gonna lie though…I will miss visiting my favorite city, Charleston.
I planned to share these scones last Thursday, but life got in the way. AND a delay at the airport when flying down to Florida. AND an issue with my computer hooking up to the internet! UGH! Talk about frustrating! But now that I’ve shared my little tantrum, it’s time to share these Raspberry Lemon Scones.
You know my love for scones. I’ve shared a few on the blog, like my Meyer Lemon Cream Scones, my Apricot Walnut Scones, and my Cherry Vanilla Scones. So since summer is going to be here before we know it, I thought I would share one of my favorite summer beverages, raspberry lemonade, scone style!
What is a scone and where did they originate?
A scone is a quick bread/cake that’s made with baking powder as a leavening agent and glazed with milk, cream or an egg wash. They actually originated in Scotland. There are sweet and savory versions.
Can you freeze scones?
Yes, scones can be frozen. Make the scones up to the point where you’ve placed them in the freezer for 15 minutes to chill, then transfer the scones to a freezer bag. They will keep in the freezer for up to one month. When you’re ready to bake, there’s no need to thaw. Just remove them from the freezer, brush them with either some heavy cream or an egg wash and bake, adding a few extra minutes of bake time since they’ve been frozen.
A Few Cook’s Notes for Raspberry Lemon Scones recipe:
Don’t worry when adding the raspberries. It’s going to look like a hot mess (as pictured), but they bake up beautifully.
The key to make nice light scones is to start with very cold butter and heavy cream. It’s also important to not over handle the dough. And when you’re done forming the scones and cutting them into wedges, chill them in the freezer for about 15 minutes.
Before baking, I brush the tops of my scones with a bit of heavy cream to give them a nice golden finish. You can also use an egg wash. (one beaten egg with a teaspoon or so of water or milk mixed together)
These Raspberry Lemon Scones will be such a treat to add to your summer breakfast/brunch menu. The sweet, fresh raspberries and hint of tart lemon flavor scream summer, and are a match made in scone heaven! Enjoy!
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1 tsp. freshly grated lemon zest
- 1/2 cup heavy cream, cold, plus two tablespoons for brushing the tops
- 1 large egg
- 1 cup fresh raspberries, (I use Driscoll's raspberries)
Preheat oven to 400 degrees.
Line a large baking sheet with parchment paper. Set aside.
Place the flour, sugar, baking powder and salt in the bowl of a stand mixer. Whisk together.
Add the butter and lemon zest and mix on low speed until mixture resembles pea sized crumbs.
Slowly add the heavy cream and egg to mixture. Mix just until the dough forms a thick clump. Transfer dough to a lightly floured surface.
Place raspberries on top of dough and carefully knead into dough. Pat the dough into an 8 inch round. Cut into 8 wedges and place on the prepared sheet. Place tray in freezer for 15 minutes.
Remove from freezer and brush tops with the extra heavy cream. Bake for 18 minutes until golden brown. Remove from oven and let cool on wire rack.
Scones are best on the day they are made, but will keep in an airtight container for 1-2 days.