Raspberry Lemon Scones
These tender, moist Raspberry Lemon Scones are packed with raspberries and a hint of tangy lemon flavor! Perfect for your summer breakfast or brunch!
Prep Time15 minutes mins
Cook Time18 minutes mins
Total Time33 minutes mins
Course: Breakfast
Cuisine: Scottish
Servings: 8 scones
Calories: 333kcal
Author: MaryAnn Dwyer
- 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.
Calories: 333kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 138mg | Potassium: 262mg | Fiber: 1g | Sugar: 13g | Vitamin A: 605IU | Vitamin C: 4.7mg | Calcium: 105mg | Iron: 1.8mg