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Raspberry Lemon Scones

Life At The Table Raspberry Lemon Scones. Raspberry lemon scones stacked on a white plate with fresh raspberries with a checked-napkin and a fresh, whole lemon sitting next to it.
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Bake tender Raspberry Lemon Scones with fresh raspberries, bright lemon zest, and simple techniques that guarantee delicious results.

Ingredients

Units Scale
  • 2 cups all-purpose flour, plus more for dusting the countertop
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup cold heavy cream, plus 1-2 tablespoons for brushing the tops
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup fresh raspberries, cut in half and frozen for 15 minutes
  • 2-3 teaspoons sanding sugar
  • 1-2 lemons for zesting

Instructions

  1. Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
  2. Freeze the raspberries for about 15 minutes while you prepare the dough.
  3. Whisk together the flour, sugar, baking powder, and kosher salt in a large bowl.
  4. Whisk together the heavy cream, lemon juice, vanilla, and almond extract in a small bowl.
  5. Work the cold butter into the flour mixture by hand using your thumb and fingertips. Flatten the butter pieces into the flour, leaving visible pieces throughout the mixture. They don’t need to be perfectly uniform.
  6. Pour the cream mixture into the flour mixture and stir just until a shaggy dough begins to form.
  7. Add the raspberries and continue mixing gently by hand until the dough just comes together. The raspberries will naturally break apart, lightly flavoring the dough throughout.
  8. Turn the dough onto a lightly floured countertop. Fold the dough over onto itself 2-3 times. This process is called laminating the dough; this process helps create flaky layers.
  9. Gently shape the dough into a 7-7 1/2″ circle about 1″ thick.
  10. Cut the circle into 8 wedges with a bench scraper or knife, and transfer them to the prepared baking sheet, leaving space between each scone.
  11. Brush the tops with the remaining heavy cream.
  12. Bake 18-22 minutes, or until the tops are lightly golden and the centers are set.
  13. Cool the scones on a wire rack placed over a sheet pan for about 5 minutes.
  14. Sprinkle the scones with the sanding sugar, then finish with the freshly grated lemon zest.
  15. Serve warm or at room temperature.

Notes

  • If you make these ahead, warm them in a 300˚F oven for 5-8 minutes prior to serving.

Nutrition

Find it online: https://lifeatthetable.com/raspberry-lemon-scones/

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