Easy Lemon Raspberry Scones
These Easy Lemon Raspberry Scones are perfect for a cozy brunch or a sweet afternoon treat. Bright and delicious, they are sure to be a hit with family and friends!
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.