You know those recipes that just warm your heart because they remind you of the cozy weekends you spent with family? Well, that’s exactly how I feel about these delightful lemon raspberry scones. Growing up, weekends were reserved for family gatherings, and my mom often made sure the kitchen was filled with the comforting aroma of freshly baked scones. Oh, the memories! These scones have become a household favorite in my family and I’m thrilled to share them with you!
Picture this: a chilly weekend morning, a steaming cup of tea, and a plate of these scones sitting on the table. That was our ritual. I always loved how a burst of tart raspberry complemented the subtle lemony goodness. Perfect for a brunch, a picnic, or simply indulging yourself on a weekend afternoon, these scones are incredibly easy to make. You don’t need to be a master chef to whip up a batch, and trust me, they always get devoured.
Baking shouldn’t be intimidating, and with this recipe, it’s anything but. It’s a chance for you to unwind, engage with your family, and enjoy. Until now, I’ve always hesitated to share my ‘top-secret’ recipe, but it’s just too good to keep to myself. If you’re like me, looking for uncomplicated recipes that bring people together, then you’ll love these lemon raspberry scones. Let’s dive in, shall we?
How to Make Easy Lemon Raspberry Scones
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Ingredients:
- ½ cup fresh raspberries
- 1 cup heavy cream
- 8 tablespoons butter, melted
- ½ teaspoon baking soda
- 1 tablespoon fresh lemon juice
- 6 tablespoons sugar
- 2 cups powdered sugar
- 1 tablespoon baking powder
- Zest of 1 medium lemon
- 2 cups all-purpose flour
- ½ teaspoon salt
- 3 tablespoons milk or half and half
Directions:
Start off by preheating your oven to 400°F. Put parchment paper on two baking sheets and position your oven rack in the middle.
Chill the heavy cream in the freezer for 10-15 minutes. Meanwhile, melt the butter in a microwave-safe container, covering it with a paper towel to avoid splatters. Microwave on high for about 1 minute or until fully melted, then let it cool slightly.
Use a medium mixing bowl to whisk together the flour, sugar, salt, baking powder, baking soda, and lemon zest. Make sure everything is well blended.
Mix the chilled cream with the melted butter in another bowl until you see small clumps forming. Pour this into the dry mixture, gently folding with a spatula until you achieve a cookie dough-like consistency. Be careful not to overmix.
Halve the fresh raspberries and lightly fold them into your dough so they don’t break apart too much but still distribute evenly.
Using a spray, coat a cookie scooper or large spoon, and distribute the dough onto the prepared baking sheets. Ensure each scoop has some raspberries and space them at least 2 inches apart.
Place the trays into the refrigerator to chill for a minimum of 15 minutes, or up to an hour if time permits.
After chilling, bake the scones for 18-22 minutes or until their tops turn a light golden brown. Then carefully transfer them to a wire rack to cool.
While your scones are baking, prepare a simple lemon glaze by whisking together powdered sugar, milk (or half and half), and lemon juice. Adjust it to your desired consistency.
Once the scones are cooled, place them on a rack with a tray or foil underneath. Drizzle the glaze generously over the tops, letting excess run off. Allow the glaze to set for about 15 minutes.
Storing Suggestions:
Store any leftover scones in an airtight container at room temperature. They’ll stay fresh for up to three days. For longer storage, you can freeze them in a ziplock bag for up to a month. Simply defrost them at room temperature and pop them in the oven or microwave for a quick warm-up.
Cooking Tips:
To maximize flavor, try using organic lemons. The zest adds a wonderful citrus aroma. If you don’t have fresh raspberries, frozen ones work too; just thaw and pat them dry before use. Remember, chilling the dough helps the flavors meld and provides a better rise during baking.
Serving Suggestions:
These scones pair perfectly with a cup of Earl Grey tea or even a hot coffee. A dollop of clotted cream or a spoonful of lemon curd works as a delightful accompaniment. To turn them into a dessert, you can serve them with a scoop of vanilla ice cream.
Ingredient Substitutions:
If you’re out of fresh raspberries, you can substitute with any other berry like blueberries or blackberries. For a healthier alternative, swap half the all-purpose flour with whole wheat flour. You can also replace heavy cream with Greek yogurt for a tangy flavor.
Seasonal Variations:
In the summer, swap the raspberries for strawberries or peaches. For fall, consider a mix of cranberries and a hint of cinnamon in the dough. During winter, dried fruit, such as apricots or cranberries, can be a festive touch.
Allergen Information:
This recipe contains dairy and gluten, which are common allergens. To make it dairy-free, consider using coconut cream and vegan butter. For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
FAQs
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Just make sure to let them thaw completely and gently pat them dry with a paper towel to remove excess moisture before folding them into the dough. This will prevent the dough from becoming too watery.
How do I know when the scones are done baking?
The scones are ready when they’re lightly golden brown on top and a toothpick inserted into the center comes out clean. If they appear too pale, give them another minute or two in the oven, but be careful not to over-bake them as it can make them dry.
Can I make these scones in advance?
Absolutely! You can prepare the dough in advance and refrigerate it overnight. Alternatively, bake the scones and store them in an airtight container. Reheat them briefly in the oven to freshen them up before serving.
Is there a way to make these scones healthier?
To make a healthier version, consider using whole wheat flour for half of the all-purpose flour. Reducing the sugar content slightly and using Greek yogurt in place of heavy cream can also make these scones a bit healthier without sacrificing flavor.
My scones turned out dense. What did I do wrong?
Dense scones often result from overmixing the dough or not chilling it long enough before baking. Ensure you mix just until the ingredients come together and allow the dough ample time in the fridge to rest before baking.
Can I add any other flavors to the scones?
Certainly! Adding in a teaspoon of vanilla extract or a pinch of nutmeg can enhance the flavor profile. You can also experiment with almond or orange extracts for a different twist.
Easy Lemon Raspberry Scones
Ingredients
- ½ cup fresh raspberries
- 1 cup heavy cream
- 8 tablespoons butter
- ½ teaspoon baking soda
- 1 tablespoon fresh lemon juice
- 6 tablespoons sugar
- 2 cups powdered sugar
- 1 tablespoon baking powder
- zest of 1 medium lemon
- 2 cups all-purpose flour
- ½ teaspoon salt
- 3 tablespoons milk or half and half
Instructions
- Preheat oven to 400°F and line two sheet pans with parchment paper. Chill heavy cream in the freezer for 10-15 minutes.
- Melt butter in a microwave-safe bowl, covering it with a paper towel. Let it cool slightly.
- In a medium bowl, whisk together flour, sugar, salt, baking powder, baking soda, and lemon zest.
- Combine chilled cream and melted butter, then add to the dry ingredients. Mix gently until just combined.
- Fold in halved raspberries carefully. Scoop batter onto prepared pans, spacing mounds 2 inches apart.
- Chill the scones in the refrigerator for at least 15 minutes.
- Bake for 18-22 minutes or until golden. Transfer to a wire rack to cool.
- Prepare glaze by mixing powdered sugar, milk, and lemon juice until smooth. Spoon glaze over cooled scones and let set.
