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.

Scroll to bottom for printable recipe card.

Why I love Raspberry Lemon Scones:

• These scones are fast. Prep time is minimal; it’s mainly tossing things into a ood processor and then mixing and kneading. The scones bake within 15 minutes and need only a little cooling time afterward before they’re ready to eat. They’re perfect for when you want something that’s satisfying but that isn’t a full meal.
• They use common ingredients that are easy to find if they aren’t already sitting in your fridge or pantry.
• They’re a great way to use up overripe raspberries or even frozen raspberries.

What is the secret to making good scones?

Don’t overmix. The lack of sugar in the recipe means the final product will be rather bready, instead of cakey-soft, and overmixing can cause the batter to bake up to be very chewy. You want scones to be a bit on the crumbly side and easy to bite through.

How do you make scones more moist?

Along with not being cakey-soft, low-sugar scones can sometimes turn out a bit dry. You can solve this with a few tricks. One is to use cold butter. In fact, use a cold bowl and freeze the dough for a short time, too. Cold helps! One more trick is to try using pastry flour instead of all-purpose flour. You may want to start off with all-purpose and then experiment the next time you make the scones.

How to serve Raspberry Lemon Scones?

You can serve these warm or cold, with or without the lemon glaze, but definitely have something to drink with the scones. Hot tea is usually a lovely choice for Lemon Raspberry Scones, but you can have milk, water, seltzer water, and iced tea. Fruit juice may clash with the flavor of the scones.

Raspberry Lemon Scones cooking tips:

• Sift the flour and baking powder. That not only helps mix the two, but any lumps stay in the sifter, where you can crush them.
• Make sure the raspberries are distributed evenly. Scones that have masses of berries in one spot and no berries in another aren’t pleasant to eat.
• If you thaw frozen raspberries for this recipe, drain the water and juice before mixing the berries into the batter.

Variations of Raspberry Lemon Scones:

You can try playing around with this recipe in a few ways. Try a different berry, such as blackberries and lemon, or see what happens when you add a little buttermilk. Try changing the type of citrus you use from lemon to orange or even lime. Adding chocolate chips (either milk, dark, or white) can be very tasty, too!

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

How to make Raspberry Lemon Scones:

Step 1. Preheat oven to 425 degrees F.

Step 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.

Step 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.

Step 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.

Step 5. Gently knead dough by hand until it comes together into a rough ball, about 10 seconds. Divide dough into two equal pieces.

Step 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.

Step 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.

Step 8. Transfer to a wire rack for at least 10 minutes before serving.

Step 9. 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.

Enjoy!

Raspberry Lemon Scones

Servings: 8 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

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Instructions

• Preheat oven to 425 degrees F.
• 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.
• 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.
• 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.
• Gently knead dough by hand until it comes together into a rough ball, about 10 seconds. Divide dough into two equal pieces.
• 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.
• 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.
• 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.

Notes

Source: inspired by Lemon-Blueberry Scones and Baking Illustrated

Nutrition

Serving: 1g | Calories: 374kcal | Carbohydrates: 49g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 329mg | Fiber: 2g | Sugar: 21g

Author: Laura

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How to store Raspberry Lemon Scones?

Because these scones contain perishable fruit, you have to store them in the refrigerator. Let the baked scones cool, place them in an airtight container, and keep in the refrigerator for two to three days. If you want to freeze them, let the baked scones cool, place in a freezer bag, squeeze out all the air, freeze, and eat the scones within two to three months.

How to reheat Raspberry Lemon Scones?

You actually don’t have to reheat baked scones, but if you want to, the oven is best. About 5 to 7 minutes at 350 degrees Fahrenheit is all you need. In a pinch, you could use the microwave, but stop the microwave every 10 to 20 seconds to ensure the scones aren’t hardening.

How long do Raspberry Lemon Scones last in the fridge?

Two to three days, tops. The fruit is perishable, and the pastry could end up molding after that.

Can I make ahead these Raspberry Lemon Scones?

Yes. You can make the dough ahead of time and store it in the refrigerator for a day, or in the freezer for a month. When you bake from frozen, add a few minutes to the baking time.

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