Lemon Raspberry Scones
Delicious Lemon Raspberry Scones with a hint of citrus and sweetness.
Equipment
- oven
- Mixing bowl
- pastry blender
- Baking tray
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 5 tablespoons granulated sugar
- 1 teaspoon granulated sugar additional for topping
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon fresh lemon zest
Wet Ingredients
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 1 teaspoon fresh lemon juice
- 6 tablespoons chilled butter cut into small pieces
- ⅔ cup Half-and-half
- 1 tablespoon Half-and-half for brushing on top
Fruits
- 1 cup fresh raspberries
Instructions
Baking Instructions
- Preheat the oven to 425 degrees.
- In a bowl, whisk together flour, baking powder, lemon zest, sugar, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in ⅔ cup half-and-half and lemon juice, lemon extract, and vanilla extract until just moistened.
- Gently fold in fresh raspberries.
- On a lightly floured surface, knead dough gently 5 to 10 times.
- Pat into a 1-inch-thick round.
- Cut into 8 wedges; place on a parchment-lined baking tray, 2 inches apart.
- Brush tops with 1 tablespoon half-and-half, then sprinkle each scone top with sugar.
- Bake until golden brown, 12 to 15 minutes.
- Cool on wire rack.
Notes
Optional Lemon Glaze: In a small bowl add 1 cup powdered sugar, 1 tablespoon fresh lemon juice, ½ teaspoon vanilla extract, and 1 tablespoon fresh lemon zest. If the glaze is too thin, add powdered sugar until the desired consistency. Drizzle on cooled scones.
Nutrition
Serving: 1sconeCalories: 257kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 397mgFiber: 2gSugar: 10g
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