Lemon Raspberry Scones
Lemon Raspberry Scones are truly perfect any time of the year. You can use frozen berries in the winter and fresh in the spring and summer.
Servings 8 servings
Calories 551kcal
Cost $6
Ingredients
FOR SCONES
- 4 Cups All Purpose Flour
- 4 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1/2 tsp Salt
- 1 1/2 Sticks Cold Butter Cut Into Small Slices
- 3/4 Cups Buttermilk
- 3/4 Cup Heavy Cream
- 1 Large Egg
- 12 oz Fresh Raspberries or 1 1/2 cups Frozen Berries
- 1 TBSP Lemon Zest About 2 Lemons
FOR GLAZE
- 1 1/2 Cups Powdered Sugar
- 2 TBSP Lemon Juice
- 1 tsp Poppyseeds
Instructions
FOR SCONES
- Mix all dry ingredients in a mixer.
- Add in butter and mix on low until small pea size clumps form.
- In a separate bowl whisk together buttermilk, 3/4 heavy cream, egg and lemon zest.
- While the mixer is on low, slowly pour in milk mixture.
- Mix briefly to combine. Do not over mix.
- Turn out mixture onto a lightly flour surface and gently knead the dough about 4-5 times.
- Sprinkle raspberries over half the dough and fold it in half.
- Roll out into a circle about 6 inches wide.
- Fold dough in half again and roll out to about 1″ thick circle.
- Using a knife or pizza cutter, cut dough into 8 wedges.
- Place onto a greased cookie sheet and bake at 425 for 15-18 minutes or until lightly golden brown.
- Cool 5 minutes.
FOR GLAZE
- In a small bowl mix together powdered sugar and lemon juice.
- Drizzle half over warm scones and let them cool for 10 more minutes.
- Drizzle remaining glaze over the top and serve.