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- 2 cups all-purpose flour - ⅓ cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, cold and cubed - ½ cup fresh raspberries, rinsed and patted dry - Zest of 1 medium lemon - ½ cup heavy cream - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 1 tablespoon fresh lemon juice For this recipe, the measurements are key. Use exactly 2 cups of all-purpose flour. The sugar adds sweetness, so ⅓ cup works well. The baking powder helps the scones rise, so one tablespoon is just right. A pinch of salt, at ½ teaspoon, balances the flavors. The butter must be cold and cubed, measuring ½ cup. Fresh raspberries need to be ½ cup, rinsed but not crushed. Zest from one lemon adds bright flavor, while ½ cup of heavy cream keeps the scones moist. One large egg, at room temperature, binds everything together. Finally, 1 teaspoon of vanilla extract and 1 tablespoon of fresh lemon juice add depth to the scones. If you do not have all-purpose flour, you can use whole wheat flour. It gives a nuttier taste. For sugar, consider using coconut sugar or honey, but adjust the amount. Baking powder is essential, but you can use baking soda with lemon juice for a similar effect. If you need a dairy-free option, use coconut oil instead of butter and almond milk in place of heavy cream. For the egg, a flaxseed egg works as a vegan substitute. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes. {{ingredient_image_2}} 1. First, preheat your oven to 400°F (200°C). This step is key for a nice bake. 2. Line a baking sheet with parchment paper. This prevents the scones from sticking. 3. In a big bowl, mix together these dry ingredients: - 2 cups all-purpose flour - ⅓ cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt Whisk them well to blend fully. 4. Add in ½ cup cold, cubed unsalted butter. Use a pastry cutter or your fingers. Work it into the flour until it looks like coarse sand. 5. Gently mix in ½ cup fresh raspberries and the zest of 1 lemon. Be careful not to crush the berries. 6. In another bowl, whisk together: - ½ cup heavy cream - 1 large egg - 1 teaspoon pure vanilla extract - 1 tablespoon fresh lemon juice Mix until smooth. 7. Pour the wet mix into the dry ingredients. Stir with a spatula until combined. The dough should be a bit sticky. Don’t overmix! 8. Turn the dough onto a floured surface. Knead it gently just 3 to 4 times. 9. Shape the dough into a flat circle about 1 inch thick. Cut it into wedges or use a round cutter. 10. Place the scones on the lined baking sheet. Brush the tops with a bit of cream for a golden finish. 11. Bake for 15 to 20 minutes. Look for a golden color and a nice smell. 12. Let the scones cool on the sheet for 5 minutes. Then, move them to a wire rack. This helps them cool completely. 13. Serve warm, dusted with powdered sugar. For an extra treat, add whipped cream or lemon curd on the side. Enjoy the fresh flavors! To make the best scones, keep a few tips in mind: - Use cold butter. This helps create a flaky texture. - Don’t overmix the dough. Mix until just combined for softer scones. - Use fresh raspberries. They add juicy flavor and brighten the scones. - Preheat your oven. This ensures even baking and a golden crust. Avoid these common mistakes: - Overworking the dough. This leads to tough scones. - Not measuring ingredients accurately. Use a scale or measuring cups for best results. - Using warm butter. This can melt the dough and affect the texture. - Not letting the dough rest. Allowing it to chill helps improve the final product. To achieve the perfect scone texture, follow these steps: - Mix dry ingredients well. This helps distribute the baking powder evenly. - Incorporate butter properly. Aim for a crumbly texture that resembles coarse sand. - Add wet ingredients slowly. This keeps the dough from becoming too sticky. - Knead gently. Only knead a few times to bring the dough together. - Shape carefully. Keep the dough about one inch thick for even baking. Pro Tips Use Cold Ingredients: Ensure your butter and cream are cold to create a flaky texture in the scones. Be Gentle with Raspberries: Fold in the raspberries carefully to prevent them from breaking and turning your dough pink. Check for Doneness: Bake until golden brown; the scones should sound hollow when tapped on the bottom. Storing Scones: Keep leftover scones in an airtight container at room temperature for up to 2 days for optimal freshness. {{image_4}} You can switch up the flavors in your scones easily. Instead of raspberries, use blueberries for a sweet twist. Blueberries offer a nice burst of flavor and pair well with lemon. You could also try chocolate chips for a rich treat. The mix of sweet chocolate and tart lemon is delightful. Feel free to get creative and use other fruits too, like strawberries or peaches. If you need a gluten-free option, substitute the all-purpose flour. Use a gluten-free flour blend instead. Make sure it has a good structure for baking. You can also add a bit of xanthan gum to help with texture. This will keep your scones tender and fluffy without gluten. Herbs and spices can add a unique twist to your scones. Try adding a hint of fresh thyme or rosemary for a savory touch. This contrast works well with the lemon’s brightness. You could also sprinkle in some cinnamon for warmth. Just be careful not to overpower the lemon flavor. A pinch can go a long way! To keep your leftover scones fresh, place them in an airtight container. This will keep them moist. You can also wrap them in plastic wrap before putting them in a container. Store them at room temperature for up to two days. If you want to keep them longer, consider freezing. To freeze your scones, let them cool completely. Then, wrap each scone tightly in plastic wrap. Place the wrapped scones in a freezer-safe bag or container. Label it with the date. Scones can stay fresh in the freezer for up to three months. When you're ready, you can thaw them at room temperature or pop them in the oven. Reheating scones is easy. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 10 minutes. This will help restore their warmth and freshness. You can also microwave them for about 15-20 seconds, but this may make them a bit soft. Enjoy your scones warm for the best taste! You will know scones are done when they are golden brown. They should also feel firm to the touch. If you insert a toothpick, it should come out clean or with just a few crumbs. This means they are baked through. Keep an eye on them during the last few minutes to avoid overbaking. Yes, you can make the dough ahead of time. Once mixed, wrap it tightly in plastic wrap. Place it in the fridge for up to 24 hours. This helps the flavors blend well. When you are ready to bake, shape and cut the scones. Bake them straight from the fridge for a fresh treat. Raspberry lemon scones pair well with many tasty options. Here are some ideas: - Whipped cream for a rich topping - Lemon curd for a zesty kick - Fresh berries to add color and flavor - A cup of tea or coffee for a cozy treat We covered the key ingredients, precise measurements, and substitutes for your scone recipe. I shared easy step-by-step instructions, tips for perfect texture, and common mistakes to avoid. You learned about tasty variations and how to store and reheat your scones effectively. Now you have all the tools to bake delightful scones. Enjoy experimenting with flavors and textures. Happy baking!

Raspberry Lemon Scones Delight

Delicious scones infused with fresh raspberries and lemon zest, perfect for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.33 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, cold and cubed
  • 0.5 cups fresh raspberries, rinsed and patted dry
  • 1 medium lemon zest
  • 0.5 cups heavy cream
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients thoroughly until well blended.
  • Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture has a crumbly texture similar to coarse sand.
  • Carefully fold in the fresh raspberries and lemon zest, ensuring you don't crush the delicate berries. The goal is to distribute them evenly throughout the mixture.
  • In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and fresh lemon juice until the mixture is smooth and well combined.
  • Pour the wet ingredients into the dry ingredients and mix gently using a spatula or wooden spoon, just until everything comes together. The dough should remain slightly sticky; avoid overmixing to ensure tender scones.
  • Turn the dough out onto a lightly floured surface. Knead it gently three to four times until it forms a cohesive dough.
  • Shape the dough into a flat circle approximately 1-inch thick. Use a sharp knife to cut the circle into wedges (like a pizza), or employ a round cutter for classic individual scones.
  • Carefully transfer the scones to the prepared baking sheet. Brush the tops lightly with a splash of cream to achieve a delightful golden crust.
  • Place the baking sheet in the preheated oven and bake for 15-20 minutes. Watch closely until the scones turn a lovely golden brown and are fragrant.
  • Once baked, let the scones cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing for a perfect texture.

Notes

Serve warm with powdered sugar or lemon curd for an elevated experience.
Keyword baking, lemon, raspberry, scones