30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Lemon Raspberry Scones
Luxurious scones made with European-style butter, crème fraîche, and studded with candied lemon peel. Finished with a delicate lemon glaze and a sprinkle of sanding sugar.
Total Time
75
Yield
6
Calories
425 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Large Bowl, Pastry Blender (or fingers), Baking Sheet, Parchment Paper, Biscuit Cutter, Whisk •
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Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together all Dry Ingredients.
Cut in the European-Style Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
In a separate bowl, whisk together Crème Fraîche, Whole Milk, Vanilla Bean Paste, Lemon Juice, and Lemon Zest.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the Fresh Raspberries and Candied Lemon Peel.
Turn the dough out onto a lightly floured surface and pat it into a 3/4-inch thick circle.
Cut out scones using a 2.5-inch biscuit cutter. Place scones onto the prepared baking sheet, leaving space between each scone.
Bake for 12-15 minutes, or until golden brown and slightly puffed.
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 and sprinkling with Sanding Sugar. Serve warm.
