Name: Lemon Raspberry Scones (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1/3 cup Granulated Sugar; 1 tbsp Baking Powder; 1/2 tsp Baking Soda; 1/4 tsp Salt; 1/2 cup Cold Unsalted Butter - cut into cubes; 3/4 cup Heavy Cream; 1 tsp Vanilla Extract; 1 tbsp Lemon Juice; 1 cup Fresh Raspberries; 1 cup Powdered Sugar; 2 tbsp Lemon Juice

Recipe tier

Classic scones bursting with fresh raspberry flavor and a bright lemon glaze. A perfect treat for breakfast, brunch, or afternoon tea.

Total 1h

Serves 8

Steps 11

Ingredients 12

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Sunday sunshine · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Dry Ingredients
2 cups 240 g All-Purpose Flour
cup 67 g Granulated Sugar
1 tbsp 15 mL Baking Powder
tsp 2.5 mL Baking Soda
tsp 1.25 mL Salt
Wet Ingredients
cup 113 g Cold Unsalted Butter - cut into cubes
cup 177 mL Heavy Cream
1 tsp 5 mL Vanilla Extract
1 tbsp 15 mL Lemon Juice
Raspberry Mixture
1 cup 140 g Fresh Raspberries
Lemon Glaze
1 cup 120 g Powdered Sugar
2 tbsp 30 mL Lemon Juice

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together all Dry Ingredients.
Cut in the Cold Unsalted Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, combine all Wet Ingredients.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the Fresh Raspberries.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
Cut out scones using a 2-inch biscuit cutter. Place scones onto the prepared baking sheet.
Bake for 15-20 minutes, or until golden brown.
While scones are baking, prepare the Lemon Glaze. In a small bowl, whisk together Powdered Sugar and Lemon Juice until smooth.
Let scones cool slightly before drizzling with Lemon Glaze. Serve warm.