30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Lemon Raspberry Scones
Slightly refined scones with the addition of lemon zest for a more intense citrus flavor and a touch of almond extract. Uses buttermilk for a tender crumb.
Total Time
65
Yield
8
Calories
375 cal
Difficulty
Medium
Cuisine
American
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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 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 16-21 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.
