Raspberry Lemon Scones

The past few days my parents have been in town helping us settle into Peoria. I have really enjoyed cooking and baking for them. I wanted to make something quick, easy and satisfying for breakfast so that we could get out and explore my new hometown. I knew that my parents go crazy over the Lemon-Blueberry Scones, but I really didn’t want to make something that they have already tasted. Using the lemon blueberry scones as an inspiration, I baked up these delicious raspberry lemon scones. They were a huge hit! Plump and juicy raspberries, raspberry preserves and a hint of lemon make these scones the perfect way to start to your day.

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Raspberry Lemon Scones

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Ingredients:

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 1 teaspoon grated lemon zest
  • 1 cup raspberries
  • 1/4 cup raspberry preserves
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • 3/4 cup confectioners’ sugar, sifted

Directions:

  1. Preheat oven to 425 degrees F.
  2. Place flour, baking powder, sugar, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
  3. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.
  4. Transfer dough to a large bowl. Mix in raspberries with your hands. Add heavy cream and mix with your hands until dough begins to form.
  5. Gently knead dough by hand until it comes together into a rough ball, about 10 seconds. Divide dough into two equal pieces.
  6. To shape the scones, with lightly floured hands press dough into two 8-inch rounds. Spread raspberries preserves over one of the rounds, leaving 1/2-inch plain border. Place the other round atop of the preserve covered round and seal edges. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
  7. Place wedges on an ungreased baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before serving.
  8. While the scones are cooling, make lemon glaze. Combine lemon juice and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones and serve.

Yields: 8 scones

Source: inspired by Lemon-Blueberry Scones and Baking Illustrated

18 Responses to “Raspberry Lemon Scones”

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    1
    Rufus' Food and Spirits Guide — July 12, 2011 @ 12:57 pm

    Those look wonderful!

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    2
    katshealthcorner — July 12, 2011 @ 1:45 pm

    Those look AMAZING!! :D YUM!

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    3
    Monica — July 12, 2011 @ 2:19 pm

    This recipe scares me a little, because if I make them I know I’ll end up eating them all by myself. They are absolutely every flavor I love in a scone. Beautiful, too.

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    4
    Nicole@HeatOvenTo350 — July 12, 2011 @ 4:21 pm

    Mmm, I could see liking these even more than the blueberry kind. Delicious!

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    Mandy@Withmilkandflour — July 12, 2011 @ 5:02 pm

    These look delicious, like the idea of adding lemon zest to scones.

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    6
    Maris(In Good Taste) — July 12, 2011 @ 5:49 pm

    These look absolutely fantastic!

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    7
    Rach @ This Italian Family — July 12, 2011 @ 9:12 pm

    These look delicious! And so pretty like all your food!

    And somehow I just now realized that you have mentioned Peoria a couple of times in your blog posts recently… is that as in Peoria, IL? My husband grew up in Chenoa and has family in the area (Pontiac) still. How fun! :)

    • Christina replied: — July 13th, 2011 @ 9:25 am

      Yep, we recently moved to Peoria, Illinois for my husbands job. What a small world! :D

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    8
    Sara — July 12, 2011 @ 9:17 pm

    I love scones! And these look fabulous. Will probably be Sunday breakfast this week.

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    Junia @ Mis Pensamientos — July 13, 2011 @ 12:44 am

    oh gosh i love scones!! along with raspberries – these sound scrumptious sweet pea :)

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    The Café Sucré Farine — July 13, 2011 @ 8:41 am

    I use this same scone recipe!! It is my favorite and I have done so many different variations, seems like they always turn out wonderful. I never thought scones were that great until I tried this recipe about a year ago. I love your idea of adding the raspberry jam, how yummy!!!!

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    11
    Amy — July 13, 2011 @ 8:55 am

    Mmm. I’ve actually never put fresh fruit in scones, tho it seems so obvious! These look great, and colorful too :)

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    Just Eat Love — July 14, 2011 @ 7:53 am

    Yumm these look so delicious. I love lemon in baked foods, and the raspberries just top it off :)

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    Zaq — March 14, 2012 @ 8:25 pm

    tried this recipe and i thought the dough was a little wet but went with it. they turned out mushy. so i am making another batch with raspberries and strawberries, as i used most of my raspberries on the first attempt.
    3/4c cream is enough I’d say.

    • Christina replied: — March 27th, 2012 @ 8:31 pm

      These scones are one of my family’s favorite so I make them all the time and use the whole 1 cup of heavy cream. Next time try starting at 3/4 of a cup of cream and adding more if needed. Let me know how the next batch turns out. :)

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    callmelu — July 13, 2012 @ 9:55 am

    when i see,how you cook i actually start to regret that i am bad at it.I feel hungry!!!

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