Lemon Raspberry Scones

Homemade Lemon Raspberry Scones…. the end.

Jooookes... sort of…

Because I mean, seriously do these beauties need anymore explanation than just that? I feel like they kind of speak for themselves – but just in case, I will preface them a bit more…

These scones have got to be my one of my all-time fav’s – basically anything lemon raspberry holds a special place in my heart.

When I was selling at Farmers Markets, these were one item I always had to make sure I kept stocked. I would bake a triple batch and they would be completely sold out after no more than an hour every time.

These scones have that sweet and tangy thang goin’ on and it is dayyummm  addicting. Especially once you top them off with that sweet lemon glaaaze….

Mmmhmmm, are you foaming at the mouth like I am yet?

You seriously won’t be able to keep your hands off these bad boys. So enough out of me –  let’s get to the recipe lovelies…

Happy baking

KP xx

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.