Lemon Raspberry Scones

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So I officially have Spring fever…. and it’s not even Spring yet.

I can’ help myself –  As soon as the birds start chirping outside our bedroom window in the morning, and it starts to stay light outside for longer, I always get giddy and super impatient as we wait for the official coming of Spring.

It kinda happens to me every year… do you get Spring fever too? Yes!?  Yay! Then let’s stand together in our pursuit of all things related to Spring 😀

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Now I don’t know about you, but one of the most common symptoms of my Spring fever is feeling the need to bake pretty much alllll the time – like I pretty much want to bake all day everyday.

Seriously last week Cole kind of  had to bring me back to reality a bit after I went on a baking rampage, which resulted in us having enough goodies to feed a family of 10, when in actuality there are only two of us living in our house.

Yeah, I got a little carried away… It’s okay though, because I shared then splendor with family, friends and work peeps, who were more than happy to help take the baking loot off  my hands. So even though I got more than a little baking happy  it all worked out in the end 😀

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One of my favourite ingredients to bake with in the Spring is Lemon. Do you find this too? All I want to do is bake lemony desserts and goodies all day long.

I think my desire for lemon stems from how their light, fresh, tangy flavour perfectly mirrors the crisp, fresh air and vibrant feeling that comes along with Spring… Lemon just feels like the perfect ingredient to welcome in the beauty of Spring. Agreed? … Alright then, let’s get to these scones then shall we?

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So this past weekend when the temperatures got up to 15C degrees and the sun was shining bright here in Vancouver, I was channeling some serious Spring baking vibes.

I tried to resist the temptation, but the way I saw it, I basically had no choice but to make these Lemon Raspberry Scones – purely out of respect for the gorgeous Spring-like weather… Sometimes by ability to form logic out of nothing astounds me…

So despite the fact that our house was already chock full of baked goodies from my previous fits of baking madness, I made them anyway…. I have no regrets.

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These scones have got to be my one of my all-time fav’s, and they were definitely our biggest seller at the Farmers Markets – they would be completely sold out after no more than an hour every time.

They are buttery, tender bundles of scone joy, with just the perfect amount of lemon zest to compliment the sweetness of the raspberries, without being too overpowering.

Not to mention that pop of vibrant pink colour that comes from the raspberries just makes them look irresistible. These scones have that sweet and tangy thang goin’ on and it is seriously addicting – especially once you top them off with that sweet lemon glaze….

Are you foaming at the mouth like I am yet?

Okay let’s get to it then – here is the recipe lovelies and I hope you enjoy <3

Lemon Raspberry Scones

Makes: 12 medium scones

Things you need…
2 1/2 cups all purpose flour
1 tsbp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
2/3 cup cold butter, cubed
1/2 cup buttermilk
1/2 cup heavy cream
1 egg
1 tsp vanilla
1 tbsp lemon zest
1 cup raspberries, frozen

Lemon Glaze
Juice of 1/2 a lemon {about 1 1/2 tbsp}
1 cup icing sugar + more as needed

How to make… 

Lemon Raspberry Scones
Preheat your oven to 400F degrees  if it is on regular or 375F  if you are using a convection oven; Line 2 baking sheets with parchment paper; set aside.

In a small mixing bowl, whisk together buttermilk, cream, egg, vanilla, and lemon zest; Place in the refrigerator until ready to use.

Next, in a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt, until evenly combined. Add in your cubes of cold butter and lightly toss to coat each of the butter cubes with the flour mixture. Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks.

Drizzle the cream & buttermilk mixture over the dry ingredients and use a fork or spatula to gently fold the wet into the dry ingredients until a ragged dough forms and turn the ragged dough out onto a cool lightly flour work surface. Now it is time to begin folding the raspberries into the dough.

Dust the dough with some additional flour and sprinkle with 1/4 cup of your frozen raspberries.  Gently fold the right half of the dough over onto the left half; sprinkle the top of the dough with another 1/4 cup of the frozen raspberries and gently press them down into the dough – sprinkle with additional flour if your dough seems a bit sticky. Repeat this process two more times until all of your raspberries have been folded in.

Dust the top of your dough with a bit more flour and gently roll your dough into a 3/4-1 inch thick rectangle or disk {I just did a rectangle}. Use a sharp knife to cut the dough into 12 equal parts.

Place the 12 scones onto your prepared baking sheets; Brush the tops of the scones with melted butter and sprinkle with coarse sugar.

Place one tray at a time into the center rack of your oven and bake for 18-23 minutes or until the tops are golden brown and the tops spring back to your touch. Set the tray on a cooling rack to cool for about 5 minutes.

**Note – your scones will cook a bit faster if you are using a convection oven.

Lemon Glaze
While your scones are baking, prepare your glaze. In a small bowl, whisk together lemon juice and icing sugar until smooth. Your glaze should be thick but still pour-able – if it is too thick, just add a few drops of water, and if it is too thin, add a couple more tbsp of icing sugar.

Once your scones have cooled for about 5 minutes, generously drizzle the glaze onto the top of the scones to coat them. Allow the glaze to set for another 5-10 minutes before serving.

 

Happy scone baking lovelies <3

KP xoxo

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6 thoughts on “Lemon Raspberry Scones

  1. Oh man. I have the same baking rampages! Where my boyfriend and I end up with a cake that could feed 12 and even though we love sweets, we can’t even finish half of it… or some rolls I made this weekend that are still around because there’s only two of us 😛
    And these look SO good. Lemon and raspberry together = <3.

    1. omg! I’m so glad I’m not the only one haha! That’s so funny! I love hearing stories about other sweet loving peeps <3 <3 Thanks for checking out this post lovely <3

      KP xoxo

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