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.

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!

Now, remember to save this recipe on Pinterest for later 🙂

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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