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!
Servings: 8 scones
Calories: 333kcal
Ingredients
- 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)
Instructions
- 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.